Lightly coat the inside of your slow cooker with nonstick cooking spray.
Arrange the chicken breasts in a single layer at the bottom of the slow cooker.
In a mixing bowl, combine the cream cheese and condensed cream of chicken soup until blended. Spoon the mixture evenly over the chicken.
Sprinkle the dry Italian dressing mix over the creamy mixture.
Place the butter on top of the ingredients.
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is tender and reaches an internal temperature of 165°F.
Shred the cooked chicken using two forks, then stir everything together until the chicken is coated in the creamy sauce.
Let the mixture rest in the slow cooker for 5 minutes before serving.
