Creamy Italian Chicken

3 skinless, boneless chicken breast halves, cubed

¼ cup water

1 packet dry Italian salad dressing mix (such as Kraft® Zesty Italian)

1 (10.75 ounce) can condensed cream of mushroom soup

1 (8 ounce) package cream cheese

1 (4.5 ounce) can mushroom pieces and stems, drained

Place the chicken breast pieces into the bottom of a slow cooker. Pour in water, and stir in the salad dressing mix. Cover the cooker, set on low, and cook 3 or more hours (see note).

With an electric mixer, beat the soup, cream cheese, and mushrooms in a bowl until thoroughly combined. Mix with the chicken and any juices in the slow cooker. Cover and cook 1 more hour.