Crockpot Angel Chicken
Ingredients:
4 boneless, skinless chicken breasts
1 packet (1 oz) dry Italian salad dressing mix
1 can (10.5 oz) cream of mushroom soup
1/2 cup chicken broth
1/2 cup dry white wine (optional, can substitute with more chicken broth)
4 oz cream cheese, softened
1/4 cup butter, melted
1 tablespoon minced garlic
12 oz angel hair pasta
Fresh parsley, chopped (for garnish)
Parmesan cheese (optional, for serving)
Directions:
Prepare the Crockpot:
In a large crockpot, add the chicken breasts. Sprinkle the dry Italian salad dressing mix over the chicken.
Create the Sauce:
In a medium mixing bowl, combine the cream of mushroom soup, chicken broth, white wine (if using), cream cheese, melted butter, and minced garlic. Whisk together until smooth and well combined.
Cook the Chicken:
Pour the sauce mixture over the chicken breasts in the crockpot, ensuring the chicken is evenly covered with the sauce.
Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is fully cooked and tender.
Cook the Pasta:
About 20 minutes before the chicken is done, cook the angel hair pasta according to the package directions. Drain and set aside.
Assemble and Serve:
Once the chicken is done, gently shred or leave the chicken breasts whole based on preference.
Toss the cooked angel hair pasta with the sauce from the crockpot, or serve the chicken and sauce on top of the pasta.
Garnish with fresh parsley and Parmesan cheese (optional) before serving.
Prep Time: 15 minutes | Cook Time: 4-6 hours (low) or 2-3 hours (high) | Total Time: 4-6 hours
Kcal: Approx. 470 kcal per serving | Servings: 4-6 servings