3 skinless, boneless chicken breasts
1/8 cup margarine
1/2 of a (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1/2 cup sour cream
1 (10.75 ounce) can condensed cream of chicken and mushroom soup
1.Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 4 to 5 hours.
2. I used frozen chicken and cooked on low for 4 1/2 hrs then I shredded the chicken in the slow cooker
3.Add cream cheese sour cream and soup, mix together and cook on low for another 30-45 min or until heated through and warm.
* Note that I put cream of chicken and mushroom soup this is only one can of soup its new in the stores and so so cool.
*Also I just made homemade egg noodles to serve this on and added a little butter and Parmesan cheese to the noodles after they were drained.