Spray crock pot with non-stick cooking spray.
Place 4 smaller chicken breasts or 2 extra large chicken breasts into the crockpot.
Combine water and Italian dressing mix and stir. Pour dressing over the chicken.
Layer chicken soup on top of ingredients. Cover and allow to cook on low for 3 hours. (Your crockpot may cook faster or slower - this is an estimate)
When chicken is no longer pink in the middle, it is ready to be shredded with two forks.
Shred the chicken then mix the ingredients.
Add cream cheese and vegetables and cook for another 30 minutes, until cream cheese is melted and veggies are softened and heated through.
Turn off heat and let stand for a few minutes to allow sauce to thicken a bit.
Serve over your favorite whole grain with a salad and fruit on the side!