Slow Cooker Angel Chicken
A comforting dish of tender chicken cooked in a creamy sauce, perfect for busy weeknights or special gatherings.
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts High-quality chicken for tenderness
- 4 ounces cream cheese, softened Used for the creamy sauce
- 3 tablespoons unsalted butter, softened
- 10.5 ounces canned cream of chicken soup Base for the creamy sauce
- 3 cloves garlic, minced Adds flavor to the sauce
- 0.7 ounce packet Italian dry salad dressing mix
- 3/4 cup chicken broth For the sauce
- Salt to taste Salt, to taste Adjust according to preference
- Black pepper to taste Black pepper, to taste Adjust according to preference
- 1-2 tablespoons vegetable oil For searing chicken
Pasta and Garnishes
- 16 ounces angel hair pasta Pasta to serve with the chicken
- Chopped fresh parsley for garnish Chopped fresh parsley, for garnish Adds color and freshness to the dish
- Cracked black pepper for garnish Cracked black pepper, for garnish Optional topping
- Grated Parmesan cheese for garnish Grated Parmesan cheese, for garnish (optional) Enhances the flavor
Instructions
Preparation
- Season the boneless, skinless chicken breasts with salt and black pepper.
- Heat a skillet over medium-high heat and add a tablespoon or two of vegetable oil.
- Sear the seasoned chicken breasts until they develop a golden-brown color on both sides.
- In a large mixing bowl, combine the softened cream cheese and butter, blending until smooth.
- Add the canned cream of chicken soup, minced garlic, chicken broth, and Italian dressing mix to the bowl and stir until smooth.
- Spray the inside of the slow cooker with non-stick spray.
- Layer the seared chicken breasts at the bottom of the slow cooker and pour the creamy sauce over them.
Cooking
- Cover the slow cooker and set it to low heat. Cook for 3 to 4 hours, until the chicken reaches an internal temperature of 165°F.
- About 10-15 minutes before the chicken is done, bring a pot of salted water to a boil and cook the angel hair pasta according to package instructions. Drain and set aside.
- Once the chicken is done, shred it with two forks and return it to the slow cooker, stirring gently to coat in the sauce.
- Serve the chicken and sauce generously over the angel hair pasta.
Serving
- Plate a generous serving of angel hair pasta in each bowl, drizzle with sauce, and distribute the shredded chicken on top.
- Garnish with chopped fresh parsley, cracked black pepper, and grated Parmesan cheese if desired.
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Notes
For variations, consider adding sun-dried tomatoes, spinach, lemon juice, or using fettuccine instead of angel hair. Store leftovers in an airtight container for 3-4 days in the refrigerator, and up to three months in the freezer.