Anyway, being a big fan of the crockpot, I tried this one out and it's a winner.
4 oz. (1/2 of 8 oz. pkg.) cream cheese, softened (I've used regular and fat-free, both are fine!)
1 can cream of mushroom soup (regular or fat free is fine here, too)
1/4 cup italian dressing
1/4 cup dry white wine (I used cooking wine)
1 1/2 lb. boneless skinless chicken thighs, cut into bite size pieces
1/2 lb. angel hair pasta, uncooked
2 Tbsp. chopped fresh parsley
Beat cream cheese, soup, dressing and wine with whisk until blended; pour over chicken in slow cooker. Cover. Cook on High 2-3 hours (or on low 4-5 hours).
Cook pasta as directed on package about 15 minutes before chicken is done; drain. Serve topped with chicken mixture and parsley.
Hope you enjoy it!