Crockpot Chicken with Italian Cream Sauce

4 boneless, skinless chicken breasts
1 package Italian salad dressing mix
1/4 cup dry sherry
8 ounces cream cheese, cut into chunks

Put chicken breasts into crockpot. Add salad dressing mix and sherry. Cook on LOW for 4 to 5 hours.

Remove chicken breasts from crockpot and add cream cheese chunks. Heat until cream cheese melts. Stir mixture. Return chicken breasts to crockpot until reheated.

NOTE: If you use frozen chicken breasts, let it cook on LOW all day.