1 1/2 pounds boneless skinless chicken breasts
1/2 cups water
8 ounces reduced fat cream cheese
12 ounces frozen broccoli
10 3/4 ounces cream of chicken soup
1 package Italian salad dressing mix
Salt & pepper to taste
Place chicken in the bottom of your slow cooker.
Combine Italian dressing and water. Pour over chicken. Cook on LOW for 8 hours, or HIGH for 4 hours (until chicken is cooked through).
Remove chicken from the slow cooker and shred. Leave the liquid stock in the slow cooker.
Mix together soup and cream cheese. Pour cream cheese mixture into the slow cooker and mix with the chicken stock. Stir broccoli into the slow cooker mixture. Add chicken back to the slow cooker and mix well.
Turn the slow cooker on HIGH and cook until heated through (about 30 minutes).