Crockpot Italian Chicken Stroganoff

4 chicken breast halves
1 pkg dry Italian dressing mix
2 Tbsp butter
Splash white cooking wine (use apple juice if you prefer nonalcoholic )
4 oz cream cheese
1 (14.5 oz) can cream of chicken soup, undiluted

Sprinkle the Italian dressing mix over the chicken breast halves. Place the seasoned chicken breast halves in the bottom of a crock pot. Cut the butter into pats and arrange over the top of the chicken. Splash the wine or apple juice over the top. Cover and cook on LOW heat setting for 5 to 6 hours (I cooked on HIGH heat setting for 3 hours). During the last 1/2 hour of cooking time cut the cream cheese into about a 1/2 inch dice and spread over the chicken then spoon dollops of the cream of chicken soup over the top. Mix occasionally until heated through. Serve over hot cooked and drained noodles or hot cooked rice, if desired. Yield: 4 servings.