Crock Pot Angel Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1-2 tablespoons vegetable oil
02 -
Salt and pepper, to taste
03 -
1.5 pounds boneless, skinless chicken breasts (approximately 2 large breasts)
04 -
4 ounces (½ block) cream cheese, softened
05 -
3 tablespoons unsalted butter, softened
06 -
10.5 ounces cream of chicken soup, low or no sodium
07 -
3 cloves garlic, minced
08 -
¾ cup chicken broth, low or no sodium
09 -
0.7-ounce packet Good Seasons Dry Italian Salad Dressing Mix
10 -
16 ounces angel hair pasta
11 -
Chopped fresh parsley, cracked pepper, and grated Parmesan cheese (optional)
# Instructions:
01 -
Heat a cast iron skillet over medium-high heat. Add vegetable oil and swirl to coat the pan. Season both sides of the chicken breasts with salt and pepper. Sear each side for 2-3 minutes until golden brown. Remove from heat.
02 -
In a medium bowl, whisk together cream cheese and butter until smooth. Add cream of chicken soup, minced garlic, chicken broth, and dry Italian dressing mix. Mix until fully combined.
03 -
Spray the inside of the crock pot with non-stick cooking spray. Place the seared chicken breasts at the bottom. Pour the prepared sauce mixture over the chicken.
04 -
Cover the crockpot and cook on low for 2.5-3 hours or until the chicken reaches an internal temperature of 165°F (74°C).
05 -
Shortly before serving, cook angel hair pasta according to package instructions until al dente. Drain the pasta.
06 -
Serve the chicken whole or shredded. Toss the pasta directly in the sauce or serve the chicken and sauce over the pasta. Optionally garnish with parsley, pepper, or Parmesan cheese.
# Notes:
01 -
Always check the internal temperature of the chicken rather than relying solely on time, as crockpots can vary in cooking speeds.