Ingredients:

  • 2 lbs boneless, skinless chicken breasts
  • 0.7 oz Zesty Italian dressing mix (1 packet)
  • 10.5 oz condensed cream of chicken soup
  • 0.5 cup low-sodium chicken broth
  • 8 oz full-fat cream cheese, cubed and softened
  • 0.25 cup grated Parmesan cheese
  • 1 tsp dried oregano

Instructions:

  1. Place the chicken breasts in a single layer at the bottom of the slow cooker.
  2. In a small bowl, whisk together the condensed cream of chicken soup, chicken broth, and the Italian dressing mix. Pour the mixture over the chicken, ensuring it is fully covered.
  3. Cover and cook on LOW for 4 hours. Check the internal temperature of the chicken until it reaches 165°F (74°C). Avoid using the HIGH setting to prevent the sauce from breaking.
  4. Add the cubed cream cheese and Parmesan cheese to the pot. Cover for an additional 20-30 minutes until the cheese is melted.
  5. Remove the chicken to a plate and shred into chunky ribbons using two forks. Return the chicken to the pot and stir vigorously with the dried oregano until the sauce is uniform and velvety.