Slow Cooker Creamy Italian Pork Chops

• 6-8 boneless pork loin chops (or boneless chicken breasts)
• pepper to taste
• 1 envelope dry Italian dressing mix
• 1 (7 oz.) can sliced mushrooms, drained (optional)
• 1 (10 3/4 oz.) can of cream of chicken soup
• 1 (10 3/4 oz.) can of cream of mushroom soup
• 1 (8 oz.) pkg. cream cheese, softened
• 1 cup water
• parsley for garnish (optional)

1. Spray a large slow cooker (5 to 6 quarts) with nonstick spray. Lay the pork chops (or chicken in the bottom). Sprinkle with black pepper to taste. Sprinkle with the dry Italian seasoning mix. Place the mushroom slices even over the top of the meat.
2. In a bowl mix the soups and cream cheese. Pour evenly over the meat and mushrooms. Pour the cup of water around the edges of the meat.
3. Cook on low for 7-8 hours or on high for 4 hours. When done, stir the gravy around to mix it well. You can break the meat into smaller bit size servings or serve as they are.
4. If serving this over pasta, you may want to cut the meat smaller, but if serving with mashed potatoes or rice on the side, leave it as is. Its' so tender it will just about fall part.

pork loin chops, pepper, italian dressing mix, mushrooms, cream of chicken soup, cream of mushroom soup, cream cheese, water, parsley

Taken from www.epicurious.com/recipes/member/views/slow-cooker-creamy-italian-pork-chops-58387395 (may not work)