Try this recipe from a Paula Deen cookbook (notice the first ingredient haha)!! We love it!

Slow-Cooker Italian Chicken

1/4 cup butter
1 (0.7 ounce) package Italian salad dressing mix
2 (10.75 ounce) cans golden mushroom soup
1 (8 ounce) container cream cheese with chive and onion
1 cup dry white wine
6 boneless skinless chicken breasts
Hot cooked angel hair pasta
garnish: chopped fresh parsley

In a medium saucepan, melt butter over medium heat. Add dressing mix, stirring to combine. Stir in soup, cream cheese, and wine; cook, stirring occasionally, until cream cheese is melted and smooth.
In a 6-quart crock pot, add chicken. Pour butter mixture over chicken. Cook on low for 4-6 hours, or until chicken is tender.
Serve over pasta. Garnish with parsley, if desired.