1 frying chicken or 4-5 boneless chicken breasts
2 tbsp. butter
Salt and pepper (optional)
1 single packet dry Italian dressing mix
2 cans cream of chicken (or mushroom) soup
8 oz. cream cheese
1/2 c. water
1 tbsp. chopped onion

Wash chicken, brush with melted butter. Sprinkle with salt and pepper (optional). Place in crock pot on low. Cover with salad mix. Cook 5-6 hours. 3/4 hour before serving - mix soup, cream cheese, water, onion. Cook in pan until smooth. Pour over chicken. Cook 30 minutes. Serve over white rice.