Spritz the bottom of your slow cooker with non-stick spray and lay chicken breasts at the bottom.
In a bowl whisk together the cream of chicken soup, Italian seasoning, garlic and salt and pepper. Pour mixture over the chicken breasts, then top with the cream cheese cubes.
Cover and cook on LOW for 6 to 7 hours. Remove chicken and shred with two forks, then return chicken to sauce. Stir to combine. Serve chicken gravy over steamed rice or egg noodles if desired.
Notes
*You may also cook this recipe on HIGH for 3 to 4 hours.