Place the boneless skinless chicken breasts in the crockpot.
Add one can of cream of chicken soup and 1 cup of water.
Sprinkle on Italian seasoning and salt and pepper.
Sprinkle Italian dressing mix over the chicken.
Cover and cook on high for 4 hours or until the chicken is 165 degrees when measured with a food thermometer. Remove chicken from the slow cooker and shred with shredding claws or two forks. Return the chicken to the crockpot and add slices of cream cheese. Stir mixture to combine and melt cream cheese.
Add in the uncooked egg noodles and stir to combine.
Replace cover on slow cooker and cook for an additional 30-40 minutes or until the noodles are cooked.
Calories: 378kcal | Carbohydrates: 35g | Protein: 17g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 98mg | Sodium: 1209mg | Potassium: 312mg | Fiber: 1g | Sugar: 2g | Vitamin A: 639IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg