Creamy Italian Crockpot Chicken

3 lbs boneless, skinless chicken breasts cut into bite-size pieces
2 Tb melted butter
1 .7oz env. dry Italian dressing mix
1 oz cream cheese
1 can cream of mushroom soup
1 Tb finely diced onion
Salt and pepper to taste
Cooked rice or noodles

Brush chicken with melted butter and place in slow-cooker. Sprinkle dry dressing mix over top of chicken. Cover and cook on LOW for 3-4 hours. About 45 minutes before serving cut the cream cheese into small pieces. Stir in cream cheese, soup and onion into chicken. Cover and cook an additional 30 minutes. Stir until creamy, salt and peper to taste. Serve over rice or noodles.