I tried the original recipe in the Fix-It and Forget-It cookbook, found it very bland, and spiced it up with garlic. That helped make it edible for my family and I. If I were to make this meal again, I would experiment with sun-dried tomatoes and substitute the cream cheese with ricotta or another soft Italian cheese.

Ingredients

4 boneless, skinless chicken breasts
1 envelope dry Italian dressing mix
1/4 cup water
8 oz. package of cream cheese, softened
14.5 oz. can cream of mushroom soup
3 cloves crushed garlic
1/2 cup fresh mushrooms, sliced (optional)
3-cheese Parmesan blend

Directions

1. Place the chicken in the slow cooker.
2. Combine salad dressing mix and water. Then pour over chicken and cook on Low for 3 hours.
3. Combine the cheese and soup until well blended. Add the mushrooms before pouring over chicken.
4. Cook on Low for one hour, or until chicken juices run clear.
5. Serve with egg noodles fettucine. Garnish with 3-cheese blend.