Lightly grease a 4-to-6 quart slow cooker with non-stick cooking spray. Put the chicken pieces in the slow cooker. Sprinkle dry dressing mix evenly over the chicken. Pour ¼ cup of the chicken broth over the chicken.

Cover and cook on high for 1½ hours or on low for about 3 hours. Stir chicken halfway through cooking time.

When chicken pieces are cooked through, turn slow cooker to warm. Melt the butter in a small saucepan over medium high heat. When butter is melted and bubbly, whisk in flour. Cook, whisking constantly, for about 1 minute (this step ensures that the raw flour taste cooks out of the roux). Slowly whisk the remaining 1 cup of chicken broth into the butter/flour mixture until smooth.

Reduce heat to medium and allow to simmer and thicken for 3-5 minutes, stirring occasionally. Stir in the cream cheese and ¼ tsp white pepper until cream cheese is melted and sauce is smooth. Pour sauce into crock pot and stir into chicken until combined. Taste and add any additional salt as needed to taste--- the dressing seasoning packet has a lot of sodium in it so I wait until the very end to add salt if it is needed (but it usually is not).

The sauce will thicken as it cools. Serve over steamed brown or white rice, or cooked egg noodles. Sprinkle one tablespoon of grated parmesan cheese over each serving, if desired.