Crockpot Cream Cheese Chicken

I need some practice at improving my photographing of food!

It doesn't help that it just keeps getting darker earlier.
Thanks for bearing with me!
**Thank you to Jessica at the Novice Chef for helping me edit the above photo!**

I tried two new crockpot meals this weekend. Saturday night I made a buffalo chicken lasagna and it was a fail. It just didn't have the taste we had hoped for, and it burned a bit to the sides of the crockpot. Although a bit hesitant, I continued with the plan to try another new chicken recipe on Sunday. This Cream Cheese Chicken came from A Year of Slow Cooking. I am glad we did try this becauseit came out much better! It was tasty served over whole grain pasta. I think next time I will try to incorporate some vegetables into the mix.

You will need:
-1 can cream-of-something soup (I used mushroom)
-1/2 cup chicken broth
-frozen chicken pieces (I used about 2 pounds of frozen breasts I had)
-packet of Italian salad dressing mix
-2 cloves minced garlic
-block of cream cheese-to add later

1) Put everything except for the cream cheese into the crockpot, and cook on low for 6 hours, or until the chicken is cooked through and begins to shred.
2) Shred the chicken with two large forks, and mix in the block of cream cheese.
3) Switch the crock to high and cook for another 30 minutes, or until the cream cheese is fully melted.
4) Serve over pasta.