What's For Dinner Wednesday - Italian Crockpot Chicken/ Cranberry Apple Crisp

Oh my gosh, I almost neglected you all again. Sorry, I got so busy stamping I just plain forgot it was Wednesday. Anyway . . .

ITALIAN CROCK POT CHICKEN

1 lb. boneless, skinless chicken breasts
1/2 stick butter (4 tablespoons) (do not substitute margarine)
1 envelope dry Italian dressing mix (0.7 oz.)
1 can cream of chicken soup (10.75 oz.)
1 8-oz. block cream cheese, softened.

Melt butter; pour over chicken in crock pot. Sprinkle dry dressing mix over chicken. Cover and cook on low for 4 hours. Blend soup and cream cheese; pour over chicken and stir to combine with butter and dressing mixture. Cook on low for 30-45 minutes. Serve over egg noodles.

This smells so yummy right now I cannot wait till hubby gets home so we can eat it!

Additionally, I made:

Crockpot Apple Cranberry Crisp (in my mini crock pot)

3 large apples, peeled, cored, and sliced
1 cup cranberries
3/4 cup brown sugar
1/3 cup rolled oats (quick cooking)
1/4 tsp. salt
1 tsp. cinnamon
1/3 cup butter, softened

Place apple slices and cranberries in slow cooker. Mix remaining ingredients in a bowl. Sprinkle over top of apple and cranberries. Place 4-5 paper towels over the top of the slow cooker and place a utensil, such as a wooden spoon, across the top to keep the cover from sealing tightly. Set cover on top. This allows the steam to escape. Turn slow cooker to high and cook for about 2 hours. Serves 4. (This was amazing. I reminded my hubby how spoiled he is to have me *wink*)