submitted by Karl Ullein of Duncansville)
4 to 6 boneless, skinless, thawed chicken breasts
1 package dry Italian seasoning mix
1 24-ounce can cream of mushroom soup
8 ounces cream cheese
Put chicken breast and Italian seasoning in slow cooker and cook on low for 8 hours. Stir together mushroom soup and cream cheese in a saucepan over medium heat and stir until cheese is dissolved. Remove chicken from slow cooker. Add mushroom soup and cheese to slow cooker. Blend with juices remaining in pot. Return chicken to slow cooker. Serve over rice when ready.