4-6 boneless, skinless chicken breasts
1 can cream of chicken soup
8 oz. pkg. cream cheese
1/4 c. Italian dressing
In a greased slow cooker, lay chicken breasts along the bottom. Pour dressing over the top, then soup, then layer the vegetables. Season with pepper. Cook on high for 4-6 hours, or on low for 8-10 hours. During the last hour, add cream cheese. Stir sauce well before serving. Serve over egg noodles.