- 1 can cream of chicken soup
- 1 packet dry Italian dressing seasoning mix
- 1 (8 oz) pkg cream cheese, cubed
- 4 boneless, skinless chicken breasts
- 1 tsp. garlic salt
- 1 tsp. pepper
- Instant Pot Only- 1/2 cup chicken or vegetable broth
Crock-Pot: Place chicken breasts in bottom of Crock-Pot. Sprinkle with Italian seasoning mix and pour cream of chicken soup over top and cream cheese cubes on top of chicken. Cover and cook on Low for 5-6 hours. Once finished, shred chicken with fork or mixer and add garlic salt and pepper. Add broth or milk to thin sauce if needed. Serve over cooked noodles or rice.
Instant Pot: Place broth, cream of chicken soup, and Italian seasoning in Instant Pot and mix well. Place chicken breasts in Instant Pot, coating both side with sauce. Cook on high manual pressure for 12 minutes and allow 10 minutes of natural pressure release then manually release remaining pressure. Remove chicken breasts to shred with fork or mixer. Turn Instant Pot to Saute setting and add cubed cream cheese. Stir continuously until cream cheese is almost melted then added in shredded chicken, garlic salt, and pepper and stir well until sauce is blended. Serve over cooked noodles or rice.
