Crockpot Angel Chicken Cream (Print Version)
Slow-cooked chicken with creamy herbs over tender angel hair pasta, perfect for comforting dinners.
# What You'll Need:
→ Protein
01 -
4 boneless, skinless chicken breasts
→ Dairy
02 -
8 oz cream cheese, softened
03 -
2 tablespoons unsalted butter
→ Pantry
04 -
1 can (10.5 oz) cream of chicken soup, low sodium preferred
05 -
1/2 cup chicken broth
06 -
1/2 packet Italian dressing mix (approximately 1 tablespoon)
07 -
1/4 teaspoon garlic powder
08 -
1/4 teaspoon freshly ground black pepper
→ Pasta
09 -
225 g cooked angel hair pasta (approximately 8 oz)
→ Garnish
10 -
Chopped fresh parsley or chives, to taste
# Steps to Follow:
01 -
Combine cream of chicken soup, chicken broth, softened cream cheese, Italian dressing mix, garlic powder, black pepper, and butter in slow cooker. Whisk until fully blended and smooth.
02 -
Place chicken breasts flat into the sauce, turning gently to coat all sides evenly.
03 -
Cover and cook on low heat for 5 to 6 hours until chicken shreds easily and sauce slightly thickens.
04 -
Boil salted water; cook angel hair pasta until just al dente. Drain thoroughly.
05 -
Plate pasta, then spoon shredded chicken and sauce over top. Garnish with fresh parsley or chives.
# Additional Notes:
01 -
Softened cream cheese ensures a lump-free, creamy sauce.
02 -
Use freshly cooked pasta for optimal sauce absorption.
03 -
Leftovers keep well refrigerated up to three days; reheat gently with a splash of broth.
04 -
Chicken thighs may be substituted for deeper flavor; gluten-free pasta can be used if desired.