Recipe from The Girl Who Ate Everything
4 chicken breasts
1-2 packets dry Zesty Italian dressing
1 (8 oz) package cream cheese, softened
1-2 cans cream of chicken soup (depending how cream cheesy you want it)
Place the chicken in a crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Cook on low for at least 4 hours. You can leave it in there all day. Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it.
I've tried something similar to this before and loved it, but for some reason this particular batch seemed to be a little overdone (I cooked it for 4 hours on low). Next time I think I'll add more soup and a litle milk or something. Don't get me wrong, it's great if it's done right.