Italian Cream Cheese Chicken

• 6 whole Chicken Breasts, Skinless & Boneless
• 8 ounces, weight (1 Pkg) Neufchatel Cheese 1/3 less fat Cream Cheese
• 1 package Zesty Italian Dressing (dry Mix)
• 1 can Cream Of Chicken Soup
• 1 Tablespoon Butter
• Milk

Spray your slow cooker with a non-stick spray for easy clean up later. Cube the cream cheese and butter into small pieces. Place all the chicken in the slow cooker, then add the soup, butter, dressing mix, and cream cheese. Set your slow cooker to low and cover. Cook for 4-6 hours for chicken breasts. Stir once or twice during the cooking time. When Chicken is cooked it will fall apart and shred easily. Mix in milk for desired consistency. Serve over rice, noodles, or my favorite- bow tie pasta. 

*(Hot Tip): You can also use chicken tenders and they will take 3-4 hours. -I like to cook the chicken with all the ingredients. It makes the chicken so moist. The chicken will just fall apart and shred easily once it's cooked. 

This meal makes great leftovers!