Slow Cooker Angel Chicken (Print version)
Tender slow cooker chicken in a creamy Italian sauce served over angel hair pasta.
# Ingredients:
For the chicken and sauce
01 -
2 lb (900 g) boneless skinless chicken breasts
02 -
8 oz (225 g) cream cheese, softened and cubed
03 -
3 tablespoons (42 g) unsalted butter
04 -
1 (10.5 oz / 298 g) can condensed cream of chicken soup
05 -
3/4 cup (180 ml) low-sodium chicken broth
06 -
1 (0.7 oz / 20 g) packet dry Italian dressing mix
07 -
1/2 teaspoon black pepper
For serving
08 -
12 oz (340 g) angel hair pasta
09 -
2 tablespoons chopped fresh parsley
10 -
Grated parmesan cheese, optional
# Instructions:
01 -
Add the cream cheese, butter, cream of chicken soup, chicken broth, Italian dressing mix, and black pepper to a saucepan. Warm over medium-low heat, stirring often, until mostly smooth.
02 -
Lightly grease a 5- to 6-quart slow cooker. Place the chicken breasts in the bottom and pour the warm sauce evenly over them.
03 -
Cover and cook on low for 4-5 hours, or until the chicken reaches 165°F in the thickest part and is easy to pull apart.
04 -
Move the chicken to a plate. Whisk the sauce in the slow cooker until smooth, then slice or shred the chicken and return it to the sauce.
05 -
Cook the angel hair pasta in salted boiling water according to package directions. Reserve 1/4 cup pasta water, then drain.
06 -
Serve the chicken and sauce over hot angel hair pasta. Loosen the sauce with a splash of pasta water if needed, then top with parsley and optional parmesan.
# Good to know:
01 -
Cook on low for the juiciest chicken breasts.
02 -
Use low-sodium soup or broth if you are sensitive to salt.
03 -
Cook pasta right before serving for the best texture.