Crock Pot Angel Chicken (Print Version)
# Ingredients:
→ Proteins
01 -
1.5 pounds boneless, skinless chicken breasts
→ Dairy
02 -
4 ounces cream cheese, softened
03 -
3 tablespoons unsalted butter, softened
04 -
Grated Parmesan cheese (optional)
→ Wet Ingredients
05 -
10.5 ounce canned cream of chicken soup
06 -
¾ cup chicken broth
07 -
1 (0.7 ounce) packet Good Seasons Dry Italian Salad Dressing Mix
→ Produce & Seasonings
08 -
3 cloves garlic, minced
09 -
Salt, to taste
10 -
Pepper, to taste
11 -
Chopped fresh parsley (optional)
12 -
Cracked pepper (optional)
→ Pantry
13 -
1-2 tablespoons vegetable oil
14 -
16 ounces angel hair pasta
# Instructions:
01 -
Heat a cast iron skillet over medium-high heat. Add vegetable oil and swirl to coat the bottom. Season chicken breasts evenly with salt and pepper on both sides.
02 -
Place the chicken breasts in the hot skillet and sear each side for 2-3 minutes until golden brown. Remove from heat.
03 -
In a medium bowl, whisk together softened cream cheese and unsalted butter until smooth.
04 -
Add cream of chicken soup, minced garlic, chicken broth, and Italian dressing mix to the bowl. Whisk thoroughly to combine all ingredients.
05 -
Spray the inside of a slow cooker with non-stick cooking spray. Place the seared chicken breasts in the bottom.
06 -
Pour the soup mixture over the chicken. Cover and cook on low for 3-4 hours, or until the internal temperature reaches 165°F (74°C).
07 -
Shortly before serving, cook angel hair pasta according to package instructions until al dente. Drain well.
08 -
Serve the chicken and sauce over the prepared pasta. Garnish with chopped parsley, cracked pepper, and grated Parmesan as desired.
# Notes:
01 -
Use low or no-sodium cream of chicken soup and broth if monitoring salt intake.
02 -
Always verify chicken is fully cooked by checking for an internal temperature of 165°F (74°C).
03 -
Slow cooker cooking times may vary depending on the appliance.
04 -
Optional garnishes enhance flavor and presentation.