4 boneless chicken breasts
1 package of dry Italian salad dressing mix
1 can cream of chicken soup
8 oz. cream cheese, cut up in cubes
1 large onion, slivered
crushed garlic to taste

Lay chicken in 4 quart or larger crockpot. Sprinkle with Italian dressing mix. Sprinkle onions on top. Press fresh garlic on top of all. Cook on low for 6-7 hours. About 45 minutes before you're ready to eat, remove the chicken and set aside. Add the cream cheese and soup to crockpot. Stir occasionally until smooth. While the cream cheese is melting, cut the chicken into bite sized pieces. Once the cream cheese and soup are smooth, add the chicken back to the crockpot.

Note: This dish is wonderful served over rice or pasta. It's also good served with a side of mashed potatoes. But our favorite way is over garlic and herb fettucine. It tastes much like fettucine alfredo. Occasionally, I will add steamed broccoli in for a change. This makes a good company meal!

The original recipe for CCC, as we fondly call it, came from a colleague at the parenting site where I work. Kudos to Alli R. for her invention!