4 boneless, skinless chicken breast halves (I usually use 2)
1 envelope dry Italian salad dressing mix
1/4 C water
8 oz cream cheese, softened
1 can cream of chicken or cream of mushroom soup
sliced fresh mushrooms
or 4 oz can mushroom stems and pieces, drained (which ever one you have on hand)
Place chicken in slow cooker.
Combine salad dressing mix and water. Pour over chicken and cover.
Cook on low 3 to 3 1/2 hours.
Combine cream cheese and soup until well blended. Stir in mushrooms.
Pour over chicken and cover.
Cook on low 1 hour, or until chicken is tender.
Serve over noodles or rice.