Place the chicken breasts in an even layer in the bottom of a 6-quart slow cooker and sprinkle the chicken evenly with the italian seasoning and salt.
Cover and cook on high for about 4 hours, until the chicken is tender and shreds easily.
Immediately remove about half of the liquid in the bottom of the slow cooker- save this broth for a different use!
Add the cream cheese and nestle it in between the chicken so it starts to warm and melt. Use a fork and tongs to shred the chicken and mix in the cream cheese.
Freeze in individual containers or family size portions. Thaw overnight in the refrigerator, or on the defrost setting in a microwave.