6 boneless, skinless chicken breasts
1 16 ounce bottle of Italin style salad dressing
1- 26 ounce (family size) can of cream of chicken soup
1 cup of chicken broth
1- 8 ounce package of cream cheese- you can use fat free or low fat
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
salt and pepper to taste
1. In a slow cooker, combine the chicken breasts and italin style dressing.
2. Cover and cook on low for 7 to 8 hours.
3. Shred the chicken and let the juices be absorbed. In a medium bowl, mix the soup, broth, cream cheese (microwave if it needs to be softened), basil, thyme, salt and pepper. Pour over chicken in the slow cooker. Continue cooking on low for 1 more hour. Serve over rice or extra wide eggs noodles. ENJOY!