Creamy Italian Chicken

1 1/2 lbs. chicken breasts, cut up in one inch pieces
1 bar cream cheese
1 can cream of chicken soup
1 packet zesty italian salad dressing mix
2 cloves garlic, minced
2 c. green veggie (recipe suggested green beans, but I did broccoli)

I double this and put one in the pot and one in the freezer bag. Thaw (or don't because I always forget) and place all contents in slow cooker on low for 7-8 hours or high for 4 hours. Serve over noodles and garnish with Parmesan cheese.