Slow Cooker Chicken Alfredo

Made this last night. Super rich & yummy. I altered a recipe online to make it low-fat & more tasty. Enjoy!

Ingredients
Egg Noodles
2 chicken breasts
1/2 packet of Italian dressing mix
1 can of cream of mushroom soup (you could use cream of chicken, but I don't like it)
1/4C cooking wine {opt'l}
1/4C chicken broth {opt'l - if you want it more saucy}
1/2block of Neufchatel cheese {you can use cream cheese, but this has a 1/3 less fat}
1/4C of 0% greek yogurt {you can use sour cream, but it has *way* more fat & tastes the same w/ the yogurt}

*if you like a "kick" to your sauce, you can add a little chilipiquin peppers @ the end.

Directions:
1. Add in all ingredients and stir - on High for 4 hours or Low for 6-8.
2. Shred chicken or cube it.
3. Mix in Neufchatel cheese & yogurt - cook for another 1/2 hour.
4. Boil pasta
5. Stir (make sure the cheese & yogurt is blended in) and serve over pasta


TIPS:
*I tried cubing the chicken but it was so tender it crumbled into the sauce - if you don't like that consistency then I would highly recommend not adding the chicken broth and maybe 1/4 less of the soup can.

*Most experts say that you should never put frozen chicken in a slow cooker b/c of the risk of under-cooking, but if you leave it in there for 5 hours on high, I'm sure the chicken will be cooked & fall apart like mine did.