4-6 Boneless, skinless chicken breasts
8 oz cream cheese (at room temperature)
2 cans of Cream of Chicken soup
1 pkg dry Italian seasoning (sometimes I use onion soup mix)
Mix cream cheese, soup, and seasoning. Place in crock pot (spray the sides and bottom of crock pot with cooking spray so the mixture won't stick and burn). Add chicken. Cook on LOW for 4+ hours (add more time for frozen chicken). Stir throughout cooking to mix, and keep the edges from burning. Chicken is ready when it can be shredded easily. Add on top of pasta or sticky rice.