Crock Pot Creamy Italian Chicken

I love cooking...but with Aaron getting off work later, I've usually eaten by the time he gets home. I often lose my zeal for cooking on those later nights. I've grown to love my crock pot, simply because it's quick prep and yields delicious comfort foods, and it does all the cooking for me. I had some Italian dressing mix and chicken on hand...and found this recipe. It was delicious. Aaron is excited for the leftovers tomorrow (and yes, we actually ate together tonight, quite the impossible feat!). I'd put a picture in, but this isn't really a "pretty" dinner.

Ingredients:
4 -6 boneless skinless chicken breasts , halved (I used 4)

1 (1 1/4 ounce) envelope dried Italian salad dressing mix

2 ounces water

8 ounces cream cheese , softened (didn't quite use this much, more like 6 oz)

1 (10 1/2 ounce) can reduced-sodium cream of chicken soup (I opted for cream of mushroom instead)

1 (4 ounce) can mushroom stems and pieces , drained (didn't use these b/c I used cream of mushroom soup)

hot cooked rice or pasta (I used rice)

Directions:

Place the chicken breast halves in the crock pot. Combine the Italian dressing mix and water until smooth; pour over chicken. Cover and cook for 3 hours. Combine cream cheese and soup until smooth and blended (I microwaved for 20 seconds these to make it easier to mix). Pour soup mixture over chicken, cook 1 more hour or until chicken is cooked through. Serve over rice or noodles.