2 or 3 boneless, skinless chicken breasts
1/2 (16 oz.) bottle Italian Dressing (Kraft)
1 (8 oz.) pkg. cream cheese
1 (10 oz.) can cream of chicken soup
1 tsp. minced or chopped garlic
salt and pepper, to taste

Place all ingredients in Crock-Pot and let cook all day on LOW. Mine usually cooks for about 8 hours.

Take two forks and shred the chicken while it's still in the Crock-Pot. This, in turn, mixes all of the other ingredients together.

Serve over rice or noodles.

Submitted by: Wendy W.