ITALIAN CROCK POT CHICKEN

1 lb. boneless, skinless chicken breasts
1/2 stick butter (4 tablespoons) (do not substitute margarine)
1 envelope dry Italian dressing mix (0.7 oz.)
1 can cream of chicken soup (10.75 oz.)
1 8-oz. block cream cheese, softened.

Melt butter; pour over chicken in crock pot. Sprinkle dry dressing mix over chicken. Cover and cook on low for 4 hours. Blend soup and cream cheese; pour over chicken and stir to combine with butter and dressing mixture. Cook on low for 30-45 minutes. Serve over egg noodles.