Chicken and bowtie pasta

1 cube butter

4 chicken breasts...you can use more if you'd like.  I throw mine in frozen...gotta love that!

2 packages dry Italian salad dressing mix, I use Good Seasons.

1 8 oz brick of cream cheese

2 small cans cream of chicken soup

1 box bowtie pasta

In the slow cooker/crockpot, slice up the cube of butter.  Put in the chicken breasts, then sprinkle dry italian dressing over the top.  You can also add whatever seasonings you like, I usually add a couple of teaspoons of dried minced onions and some pepper.  Cook the chicken for several hours until done.  Remove chicken and shred or cube into bite sized pieces.  Put soup and cream cheese in the crockpot and stir together. I just add them to the drippings left after cooking the chicken.  Add the chicken back into the mixture and cook until the sauce is warmed through.  It is usually done by the time the pasta is finished. Cook the pasta until al dente, drain well and stir into the soup mixture until well blended.

If I have a bag of frozen peas on hand, I also like to thaw them out and stir them in for color.