1Arrange the raw chicken (can be frozen) in the crock-pot and pour the Creamy Italian dressing over the top.
2Cook on low setting 8 – 10 hours.
3About an hour before serving remove the chicken and set it aside to cool slightly; add cream cheese and soup; stir occasionally. (I usually whisk this it helps to break up the cream cheese so it melts faster.)
4After the chicken has cooled slightly, about 20 to 30 minutes, shred the chicken breasts, return the meat to the crock-pot, and stir.
5While the chicken reheats, cook your noodles or rice according to the package directions.