Italian Cream Cheese Chicken for the Slow Cooker

Italian Cream Cheese Chicken 

4 boneless, skinless chicken breasts

2 tablespoons water

2 tablespoons butter

1 package dry Italian salad dressing mix

1 can cream of chicken soup

8 ounces cream cheese, softened

1/2 a sweet red pepper diced

4 oz fresh slice mushrooms 

1/2 c. sweet vidalia onion diced

your choice of vegetable mix in:

a head of cooked broccoli

peas

zucchini

Directions:

Melt butter in microwave.

Add water and packet of Italian dressing to butter and mix well.

Place chicken in slow cooker.

Pour butter mixture over chicken.

Turn pieces over to coat both sides well.

Cook on High for 3 hours.

In separate bowl, mix cream of chicken soup and cream cheese together.

Remove the chicken from the slow cooker and cut into bite size pieces.

Return chicken to slow cooker and add the cream cheese mixture.

Whisk together to blend well.

Cover and cook an additional 1/2 hour while that is cooking in a medium pan cook onion, red pepper and mushrooms, season with salt, pepper and a pinch of garlic powder. Cook your vegetables during this time too. When the onion, pepper and mushrooms are cooked mix them into the chicken mixture and your vegetable.

I didn't give an amount on the the other choices being I haven't tried peas or zucchini I used broccoli. This recipe was from Crockin Girls but I added the mushrooms, onions, sweet pepper and vegetables, cause it really needed something else. 

Serve over pasta or rice