1 (8 ounce) package cream cheese at room temperature
1 (10.75 ounce) can cream of mushroom soup
1/4 cup sour cream
1 teaspoon Italian seasoning
2 skinless, boneless chicken breast halves, cut into 1-inch pieces
Stir cream cheese, cream of mushroom soup, sour cream, and Italian seasoning in the crock of a slow cooker until mixture is thoroughly combined. Stir in chicken cubes. Set cooker to Low and cook for 6 hours.