Cream Cheese Chicken

6 boneless, skinless chicken breast halves, or large thighs
2 Tbsp. Italian seasoning
1/2 tsp. celery seed
1 Tbsp. onion powder
1/4 tsp. black pepper
1 tsp. salt
2 garlic cloves, minced
1 Tbsp. sugar
1 (10 oz.) can cream of mushroom soup (combined with can of water or milk to reconstitute)
1 (8 oz.) block cream cheese

Put chicken into your slow cooker. Combine the seasonings and sugar in a small dish and pour on top. Add the mushroom soup. Cook on low for 6 to 8 hours, shred with two forks, and mix in the cream cheese. Switch the cooker to high and cook for another 30 minutes, or until the cream cheese has melted. Serve over pasta.

From: Make it Fast, Cook it Slow by Stephanie O'Dea