4 boneless, skinless chicken breasts
8 oz. Italian dressing
Cook in crock pot for 5-6 hours, then shred the chicken and discard most of the dressing. (I think I reserved about 1/4-1/2 cup.) Return chicken and reserved dressing to the crock pot and add:
1-8 oz. bar cream cheese
1 can cream of chicken
1 can chicken broth
Continue cooking for one hour. Serve over rice or noodles.
I also added one 4 oz. can of green chile to impart a little bit of extra flavor. So good!