- 5 skin- and boneless chicken breast halves
- 2/8 cup margarine
- .9 ounce dry italian salad
- 10 ounce cream cheese
- 13.5 ounce condensed cream of chicken soup
- Cube the chicken breasts, mix it with dressing and margarine in the slow cooker and let it cook on low for 5-6 hours.
- Add the rest of the ingredients and let it cook on high for another ½ hour.
Tip: Serve with rice or pasta, decorate with chive or parsley.