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Spray the insert of the slow cooker with cooking spray. Place chicken breasts in the bottom.
In a mixing bowl, combine cream of chicken soup, chicken broth, Italian salad dressing, and Italian seasoning mix. Whisk together until combined. Pour over the chicken.
Cover and cook on low for 7-8 hours.
Take the chicken out and shred with two forks. Return the shredded chicken to the slow cooker and add the cream cheese. * Cut the cream cheese into small cubes, about 12 squares. This will help it melt easier in the slow cooker OR warm up the cream cheese bar in the microwave for 40 seconds to ensure that it's warm and softened well.
Cover and let cook for an additional 30 minutes, or until the cream cheese is melted and mixes in smoothly.
Serve over pasta, rice, or egg noodles. My family loves white rice, egg noodles, or rotini pasta noodles. Garnish with chopped parsely and shredded parmesan cheese, if wanted.