2 pounds about 3, skinless, boneless chicken breasts 1 envelope 0.6 oz. Zesty Italian dressing 2 cans 10.5 oz. condensed cream of chicken 1/3 cup chicken broth 4 oz half a block cream cheese, room temperature 1 box 16 oz. cooked pasta. I used bow ties

Place the chicken breasts in the slow cooker liner.
Poke each breast with a fork 3 to 4 times
Sprinkle the zesty Italian dressing on the chicken breasts
Add the condensed cream of chicken and chicken broth.
Cover the slow cooker and cook on high for 3 hours or until the chicken reaches
an internal temperature of 165 degrees F
30 minutes before the end of the cook, place your cream cheese on the counter.
Cook your pasta according to the directions on the package
Once the chicken has reached 165 degrees F shred the chicken
Add the cream cheese to the broth and cover for 10 extra minutes or until the
cheese is melted.
Add the cooked pasta to the slow cooker. Mix to coat the pasta.