Crock Pot Angel Chicken (Print Version)

# Ingredients:

→ Main ingredients

01 - 1-2 tablespoons of vegetable oil
02 - Salt and pepper, to preference
03 - 1.5 pounds of boneless, skinless chicken breasts (approximately 2 large breasts)
04 - 4 ounces of cream cheese, softened
05 - 3 tablespoons of unsalted butter, softened
06 - 1 can (10.5 ounces) of cream of chicken soup (reduced or no sodium if preferred)
07 - 3 garlic cloves, minced
08 - 3/4 cup of low or no sodium chicken broth
09 - 1 packet (0.7 ounces) of Good Seasons Dry Italian Salad Dressing Mix
10 - 16 ounces of angel hair pasta
11 - Fresh parsley, grated Parmesan cheese, and cracked pepper (optional, for garnish)

# Instructions:

01 - Heat a skillet over medium-high heat, adding 1-2 tablespoons of vegetable oil to coat the surface. Season the chicken breasts with salt and pepper on both sides, then sear each piece in the pan for 2-3 minutes per side until a golden crust forms. Remove from heat.
02 - In a bowl, combine softened cream cheese and butter. Mix until smooth. Add the cream of chicken soup, minced garlic, chicken broth, and the dry Italian salad dressing mix. Stir everything until well blended.
03 - Lightly grease the interior of your crock pot with non-stick spray. Lay the seared chicken breasts at the base, then pour the prepared sauce mixture over the chicken. Cover and cook on low for 2.5 to 3 hours, or until the chicken's internal temperature reaches 165°F.
04 - Prepare the angel hair pasta as directed on the packaging. Cook until al dente, then drain and keep warm.
05 - You can serve the chicken breasts whole or shred them before serving. Either toss the pasta into the sauce or plate it separately, adding the chicken and sauce as a topping. Garnish with fresh parsley, grated Parmesan, or cracked pepper for extra flavor, if desired.

# Notes:

01 - Cooking time may vary depending on your crock pot's model and age. Always ensure the chicken's internal temperature reaches 165°F.
02 - Lower sodium options for soup and broth are recommended if you're sensitive to salt.

Back