Crock Pot Angel Chicken (Print Version)
# Ingredients:
01 -
1-2 tablespoons vegetable oil
02 -
Salt and pepper, to taste
03 -
1.5 pounds boneless, skinless chicken breasts (about 2 large chicken breasts)
04 -
4 ounces cream cheese, softened to room temperature
05 -
3 tablespoons unsalted butter, softened to room temperature
06 -
10.5 ounces cream of chicken soup
07 -
3 cloves garlic, minced
08 -
¾ cup chicken broth
09 -
0.7 ounces Good Seasons Dry Italian Salad Dressing Mix
10 -
16 ounces angel hair pasta
11 -
Chopped fresh parsley, cracked pepper, and/or grated Parmesan cheese (optional for serving)
# Instructions:
01 -
Heat a cast iron skillet over medium-high heat. Add 1-2 tablespoons vegetable oil and swirl to coat the bottom of the pan. Sprinkle salt and pepper to taste over both sides of the chicken breasts. Once the pan is hot, add the chicken breasts to the pan and sear each side for 2-3 minutes or until golden brown. Remove from heat.
02 -
In a medium bowl, add cream cheese and unsalted butter, softened to room temperature. Whisk until smooth. Add cream of chicken soup, minced garlic, chicken broth, and dry Italian salad dressing mix. Whisk to fully combine.
03 -
Spray the inside of a crock pot with non-stick cooking spray. Place the seared chicken breasts in the bottom of the pot. Pour the soup mixture over the top of the chicken breasts. Cover and cook on low for 2.5-3 hours or until the chicken reaches an internal temperature of 165°F.
04 -
Shortly before serving, cook the angel hair pasta according to the package instructions to al dente. Drain when cooked.
05 -
Serve the chicken breasts whole or shred the chicken. Toss the pasta directly in the sauce or spoon the chicken and sauce onto the pasta for individual servings. Optionally, top with chopped fresh parsley, cracked pepper, and/or grated Parmesan cheese.
# Notes:
01 -
Always check the internal temperature of the chicken to ensure it reaches 165°F for safe consumption. Cooking times may vary depending on the crock pot.