Creamy crock-pot chicken

2 cans cream of chicken soup

1 can milk

1/4 cube of butter (2 tbsp.)

8 oz. cream cheese

1 pkg. Italian dressing

6 chicken breasts (I use 3 and shred it towards the end of cooking)

White rice (We just use Minute Rice)

-Mix soup, milk, and dressing together

-Cut cream cheese into cubes, add with butter

-Add chicken (they can be frozen)

-Slow cook for 8 hours on low

-serve over rice

Variations/ Tips:

To make this a less-fat meal, use 98% fat free chicken soup, skim milk, omit the butter, and use fat free cream cheese. This still tastes great with these variations.