1/4 cup butter
1 package Italian salad dress- ing mix
2 cans golden mushroom soup
1 8-ounce container cream cheese with chives and onion
1 cup chicken broth
6 large, boneless, skinless chicken breasts
Hot, cooked angel hair pasta
In medium saucepan, melt butter over medium heat. Add Italian salad dressing mix, stirring to combine. Stir in soup, cream cheese and broth; cook, stirring constantly, until cream cheese is completely melted.
Place chicken in bottom of the slow cooker. Pour butter mixture over chicken. Cook on low for 5 hours.