Creamy Crock-Pot Italian Chicken

My sister-in-law first introduced this to me served over baked potatoes.  Over the years I've tweaked it (of course), but we still love it best over baked potatoes!

CREAMY CROCK-POT ITALIAN CHICKEN

What you need:
4-6 boneless, skinless chicken breasts
1-2 pkgs. Italian dressing mix
2-3 cans cream of chicken soup
1/2-1 cup sour cream
1 (8 oz.) pkg. cream cheese
1/2-1 cup whipping cream
1/2-1 cup chicken broth

How you do it:
Place chicken in crock-pot, or slow cooker.  (I always either par boil my chicken or cook it completely before placing it in the crock-pot.  I don't like the fat floating around in my gravy.  I know, laugh if you want, I'm okay with being weird.)  Mix remaining ingredients together, adjusting measurements according to desired taste, consistency, and yield.  Pour gravy over chicken.  Cook on low for 8-10 hours, or on high for 4-6 hours.  Can also be baked in a 9x13 casserole dish for 1 hour at 350°.  One hour before serving, take chicken out and shred; return to crock-pot/slow cooker for remaining cook time.  Serve over rice, pasta, mashed potatoes, baked potatoes, etc.

How you freeze it:
Place chicken in a ziploc bag instead of the crock-pot.  Combine remaining ingredients and pour into bag.  Lay bag flat in freezer until frozen, then stand up to conserve space.  When ready to use: take out of freezer, allow to thaw in fridge overnight.  Place in crock-pot and follow above cooking directions.