4 boneless, skinless frozen chicken breast halves
1 envelope dry Italian salad mix
1/4 cup water
8 oz. package cream cheese, softened
10 3/4 oz. can cream of chicken soup
4 oz. can mushroom stems and pieces, drained.
Place chicken in slow cooker.
Combine salad dressing mix and water. Pour over chicken.
Cook on Low 3 hours.
Combine cheese and soup until blended. Stir in mushrooms. Pour over chicken.
Cover. Cook on Low 1 hour.
Serve over noodles or rice.