Italian Cream Cheese Chicken

4 Boneless Skinless Chicken Breasts

2 Tbsp. Butter

2 Tbsp. Dry Italian Dressing

1 Can Condensed Chicken Soup

8 oz Cream Cheese

1 Tbsp. Onion (Minced)

1. Brush Chicken with butter, lightly salt and pepper .

2. Set Chicken in Crock pot and sprinkle Dry Italian Dressing over chicken. 

3. Cook on low for 4 hours.

4. On stove top in small saucepan, melt and mix soup, cream cheese, and onion.

5. Pour over chicken and cook low for 2-4 hours depending on Crock Pot. Always check.

If you are going to freeze, cook fully to the end, and then freeze. Reheat in crock pot for 3-4 hours on low from frozen.