• Place chicken breasts into the crockpot. Sprinkle with Italian dressing mix and stir. Make the cream of chicken soup.
• Layer chicken soup on top of chicken.  Cover and cook on low for 3-4 hours.  (Your crockpot may cook faster or slower - this is an estimate)
• When the chicken is tender, shred with two forks and give everything a stir to combine.
• Chop zucchini and bell peppers; slice the mushrooms.
• Add laughing cow cheese and vegetables to the crockpot and stir well. Cook for another 30 minutes, until the 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 rice or pasta. Enjoy!

For the Cream of Chicken Soup:

• Melt butter in a saucepan over medium-low heat. Whisk in flour. Continue whisking until the mixture is smooth and bubbly, making a roux.
• Slowly add in chicken broth and milk, whisking continuously. Whisk until combined. Bring to a gentle boil and simmer for 5-10 minutes, until thickened. Mixture will continue to thicken as it cools. Salt and pepper to taste.