Crock Pot Angel Chicken
A creamy, mouth-watering dish made with simple ingredients, perfect for family dinners any night of the week.
Ingredients
Main Ingredients
- 1.5 pounds chicken breast (boneless and skinless) Tender base for the dish.
- 3 cloves garlic (chopped or left whole) Adds fragrant flavor.
- 10.5 ounces cream of chicken soup Creates creaminess without added work.
- 0.75 cup chicken stock Adds moisture during cooking.
- 4 ounces cream cheese Contributes to the rich, creamy texture.
- 0.25 cup butter Adds flavor and richness to the sauce.
- 0.6 ounces Italian dressing mix Infuses the dish with savory flavor.
- 1 pound angel hair pasta Serves as a light base for the dish.
Instructions
Preparation
- Spray the inside of your crockpot with nonstick cooking spray.
- Lay the chicken breast at the bottom of the crockpot and sprinkle garlic over the chicken.
- In a microwave-safe bowl, soften the butter and cream cheese by heating in 15-second intervals until easy to whisk.
- Add the cream of chicken soup to the softened mixture and whisk until smooth. Incorporate the chicken stock and Italian dressing mix.
- Pour the mixture over the chicken and garlic in the crockpot.
Cooking
- Cover the crockpot with its lid and cook on low for 6 to 8 hours.
- About 30 minutes before cooking time is complete, shred the chicken using two forks directly inside the pot.
- Cook the angel hair pasta according to package instructions and drain.
Serving
- Serve the chicken and sauce over the drained angel hair pasta.
- For garnish, sprinkle with freshly chopped parsley and serve with garlic bread or a light salad.
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Notes
For ingredient variations, consider adding veggies like spinach or mushrooms. To thicken the sauce, remove the lid during the last 30 minutes of cooking. Store leftovers in airtight containers in the refrigerator for up to four days or freeze for up to three months.