Crock Pot Angel Chicken
Tender shredded chicken in a creamy sauce served over angel hair pasta, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Total Time: 255 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Dairy
Ingredients
- 4 boneless, skinless chicken breasts
- 1 packet Italian dressing mix (about 1 oz)
- 1 can cream of chicken soup (10.5–11 oz)
- 1 cup cream cheese, softened (8 oz block)
- 8 oz angel hair pasta
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Place the chicken breasts in the crock pot and season lightly with salt and pepper.
- In a bowl, whisk together the Italian dressing mix, cream of chicken soup, and softened cream cheese until smooth.
- Pour the creamy mixture over the chicken, ensuring each breast is coated.
- Cook on low for 6–8 hours or on high for 3–4 hours until the chicken shreds easily.
- About 30 minutes before serving, cook the angel hair pasta until al dente, then drain.
- Shred the chicken in the crock pot and stir the sauce until combined.
- Spoon the shredded chicken and sauce over the drained pasta and garnish with chopped parsley if desired.
Notes
For a tangier sauce, substitute Greek yogurt thinned with a splash of milk for cream cheese. For lower sodium, use reduced-sodium cream soup.
Find it online: https://www.wholesomeeasy.com/crock-pot-angel-chicken-7/