6 boneless skinless chicken breasts (about 2 lb.)
16 oz. bottle FATFREE Italian salad dressing
10 3/4 oz. can cream of chicken soup, undiluted
1/2 cup sour cream
15 oz. can diced tomatoes, drained
Place chicken in crockpot and add salad dressing.
Cover and cook on LOW for about 4 hours.
Remove chicken, and whisk in cream of chicken soup and sour cream until smooth.
Add drained chopped tomatoes and stir to combine.
Put chicken back into crockpot and raise heat to HIGH.
Cook about 1 hour more, until gravy begins to bubble.
Serve over cooked pasta.
About 6 servings.