This recipe is the definition of “set it and forget it.” It transforms lean chicken into something remarkably tender and rich with almost zero effort.
**Prep time:** 5 minutes
**Cook time:** 4 hours (High) or 6–8 hours (Low)
**Servings:** 4–6
#### The 5 Ingredients
1. **Chicken Breasts:** 1.5 to 2 lbs (approx. 700-900g), raw.
2. **Condensed Cream of Chicken Soup:** 1 can (10.5 oz).
3. **Cream Cheese:** 1 block (8 oz), cubed.
4. **Dry Italian Dressing Mix:** 1 packet (approx. 0.7 oz / 20g).
5. **Chicken Broth:** 1/2 cup (to help the sauce emulsify).
#### Instructions
1. **Layer the Base:** Place the raw chicken breasts in a single layer at the bottom of your slow cooker.
2. **Combine the Sauce:** In a small bowl, whisk together the cream of chicken soup, chicken broth, and the dry Italian dressing mix. Pour this mixture over the chicken.
3. **Add the Creaminess:** Drop the cubes of cream cheese on top of the sauce. Do not worry about stirring them in yet; they will melt into the sauce as it cooks.
4. **Slow Cook:** Cover and cook on **Low for 6–8 hours** or **High for 4 hours**.
5. **The Finish:** Once the chicken is cooked through, use two forks to either shred it directly in the pot or leave the breasts whole. Whisk the sauce until the cream cheese is fully incorporated and smooth.
#### Serving Suggestion
Serve this over a bed of fluffy mashed potatoes, buttery egg noodles, or even a simple portion of white rice to soak up every drop of that savory sauce.
**Yum.**
