Heavenly Dinner: Just 5 ingredients. The sauce is so rich and creamy, my family licks their plates clean every time.

Directions
Place the chicken in the bottom of a 4- to 6-quart slow cooker in an even layer.
In a medium bowl, whisk together the dry Italian dressing mix, cream of chicken soup, and chicken broth (or water) until fairly smooth.
Scatter the cream cheese cubes over the chicken, then pour the soup mixture evenly over the top.
Cover and cook on LOW for 4–6 hours, or on HIGH for about 2–3 hours, until the chicken is very tender and easily shreds with a fork.
Using two forks, shred or chunk the chicken right in the slow cooker and stir well to blend it with the creamy sauce. Cover and let it sit on WARM for 5–10 minutes so the flavors mingle and the sauce thickens slightly.
Taste and adjust seasoning if needed, then serve the angel chicken hot over cooked egg noodles, rice, or mashed potatoes.
Variations & Tips
For a richer, old-fashioned flavor, you can swap half of the broth for dry white wine, much like the ladies used to do for special-occasion casseroles. If you prefer thighs over breasts, they stay especially moist and are very forgiving in the slow cooker. To lighten things up a bit, use reduced-fat cream cheese and a healthy-style cream of chicken soup; the sauce will be slightly thinner but still comforting. You can also stir in a handful of sliced mushrooms or a cup of frozen peas during the last 30 minutes of cooking for a little color and texture. If your family likes a bit of kick, add a pinch of red pepper flakes or a spoonful of prepared Italian dressing along with the dry mix. Leftovers keep well in the refrigerator for several days and reheat nicely on the stovetop with a splash of milk or broth to loosen the sauce. For a potluck, double the recipe and use a larger slow cooker, then set it to WARM and let everyone help themselves throughout the evening.