• Use the butter to grease the crock pot insert, leave the remaining butter in the bottom.
• Add the chicken and mushroom slices.
• Pour the chicken broth over the top and sprinkle with the Italian seasoning packet(s).
• Cover and cook on low for 4 to 6 hours.

30 minutes Before Serving:

• Turn the crockpot to high and do not remove the lid yet.
• Cut the cream cheese into chunks and stir in the chicken mixture.
• Cover and cook for about 15 minutes (just until the cheese will stir in easily.

If you want a thicker sauce:

• Mix 2 to 3 tablespoons of cornstarch with 1/3 cup cold water and stir until well combined.
• Remove the lid of the crockpot and slowly stir in the cornstarch slurry.
• Cover and cook an additional 20 to 30 minutes; until the sauce thickens.
• Serve alone, over rice or pasta. OR over spaghetti squash for low carb eating
• Enjoy!

Freezer Meal Directions:

• Pour all the ingredients into a large freezer bag EXCEPT the cornstarch.
• Label and freeze for up to 3 months.
• You can alternately add the cornstarch to a separate sandwich baggie and either drop it into the other bag OR tape it to the outside of the bag.
• You can also leave it sitting in the cabinet and make a note to thicken it at the end. Your choice.

Freezing Leftovers:

• No tricks on this one. Just freeze it. It can be frozen with or without pre-cooked rice or pasta. It can be frozen in a freezer baggie or casserole style. I've done both, both work well.