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6 skinless chicken breasts
1 (8 ounce) bottle Italian dressing
1 (10.75 ounce) can cream of chicken soup
1 cup chicken broth
4 ounces cream cheese
1/2 teaspoon basil
1/2 teaspoon thyme
Salt and pepper to taste
In crock pot combine chicken and Italian dressing. Cover and cook on LOW for 6-8
hours. Drain off juices and shred chicken. Return chicken to crock pot.
In a bowl mix soup, broth, cream cheese and seasonings. Pour over chicken,
and continue cooking on LOW
for 1 hour.
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