Description
Tender shredded chicken in a creamy, tangy sauce served over delicate angel hair pasta, made effortlessly in a slow cooker.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 packet of Italian dressing mix
- 1 can of cream of chicken soup
- 1 cup of cream cheese, softened
- 8 oz of angel hair pasta
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Place the chicken breasts in the crock pot. Season lightly with salt and pepper.
- In a bowl, whisk the Italian dressing mix, cream of chicken soup, and softened cream cheese until smooth.
- Pour that creamy mixture over the chicken, spreading it so each breast gets coated.
- Cook on low for 6–8 hours or on high for 3–4 hours until the chicken shreds easily with two forks.
- About 30 minutes before serving, bring a pot of salted water to a boil and cook the angel hair pasta according to package directions until al dente. Drain.
- Shred the chicken in the crock pot and stir the sauce until silky. Spoon the chicken and sauce over the cooked pasta. Garnish with chopped parsley if desired.
Notes
For a tangier finish, substitute Greek yogurt or sour cream for some of the cream cheese. Store leftovers in airtight containers for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American