Let me share with you one of my favorite go-to meals. I love it because it is tasty, easy, and doesn't take much preparation. Oh, and it uses the crock pot so you can sort of forget about it for a little bit - just make sure you start it up about 4 hours before you want to eat. I call this my "chicken over rice" recipe, though it is also delicious over egg noodles and with peas.
4 chicken breast halves
1 dry packet of Italian Seasoning
1/4 cup water
1 can of cream of chicken soup
1 package of cream cheese
Place chicken in crock pot. Mix water and Italian seasoning together and pour over chicken. Cook on low for 3 hours. Mix cream of chicken soup and softened cream cheese together - add a little bit of milk to desired consistency (it will get a little bit runnier when it cooks, but barely). Pour over chicken and cook for an extra hour. If the sauce is still a little thick, add a bit of milk. Serve with (or over) rice.
The original recipe (from which mine is adapted) calls for serving this more as "chicken with sauce". But I like having it more as a sauce with chicken over rice. So at the 3 hour mark, when it's time to add the sauce mix, I cut up the chicken into small piece before pouring the sauce mix over it. Just my preference! Oh, and I often just put the chicken still frozen into the crock pot - I just make sure they are not uber-thick pieces!