Submitted by Laurie Bice

1 pkg chicken thighs

1 pkg dry Italian dressing

1/4 cup water

Mix dressing and water together (or use 1/2 cup Italian dressing in a bottle, works the same) and pour over chicken in slow cooker.  Cook on low for 3-4 hours, or until chicken is done.  Remove chicken from slow cooker, cool and shred with two forks. 

Mix together:

8 oz block cream cheese (softened)

1 can cream-of-anything soup (cream of chicken if you have it)

1 can of mushrooms (optional)

Pour into crock pot with shredded chicken and cook for another hour on low.  Serve over pasta or rice.