chicken pieces (I use two big breast and that’s plenty)
1 pack Italian dressing mix
1 can Cream of Chicken soup
1/2 cup chicken broth
1 (8 ounce) block cream cheese
cooked pasta, for serving
*Place chicken in slow cooker. Pour all ingredients, except cream cheese, over top. Cook on low for about 6 hours or until chicken is cooked through. Shred chicken; add cream cheese and cook for another 30 minutes or until everything is combined. Serve with pasta.
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*For a healthier version, you can tweak this recipe and use fat free Cream of Chicken soup and fat free cream cheese; also use whole grain pasta
