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Creamy Italian Crockpot Chicken
4 boneless skinless chicken breast halves
1 envelope Italian salad dressing mix
1/4 cup water
1 pkg (8oz) cream cheese - softened
1 can (10 3/4 oz) condensed cream of chicken soup (undiluted)
1 can mushroom stems and pieces
hot cooked rice or noodles
Place the chicken in the slow cooker/crock pot. Combine salad dressing and water; pour over chicken. Cover and cook on low for 3 hours. In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken; cook for 1 hour longer or until chicken is tender. Serve over rice or noodles.