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
04 - 4 ounces cream cheese, softened to room temperature
05 - 3 tablespoons unsalted butter, softened to room temperature
06 - 10.5 ounce can cream of chicken soup (low or no sodium preferred)
07 - 3 cloves garlic, minced
08 - 3/4 cup chicken broth (low or no sodium preferred)
09 - 1 (0.7 ounce) packet dry Italian salad dressing mix
10 - 16 ounces angel hair pasta
11 - Chopped fresh parsley, cracked pepper, and/or grated Parmesan cheese, for serving (optional)

# Instructions:

01 - Heat a cast iron skillet over medium-high heat. Add 1-2 tablespoons of vegetable oil and swirl to coat the bottom of the pan. Sprinkle both sides of the chicken breasts with salt and pepper to taste. Once the pan is hot, add the chicken breasts 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, both softened to room temperature. Whisk until smooth. Add cream of chicken soup, minced garlic, chicken broth, and the dry Italian salad dressing mix. Whisk until fully combined.
03 - Spray the inside of a crock pot with non-stick cooking spray. Place the seared chicken breasts in the bottom of the pot and pour the prepared sauce mixture over the top. 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 until al dente. Drain and set aside.
05 - Serve the chicken breasts whole or shredded. Spoon the sauce and chicken over the cooked pasta, or toss the pasta directly in the sauce. Garnish with chopped fresh parsley, cracked pepper, and/or grated Parmesan cheese if desired.

# Notes:

01 - Always check the internal temperature of the chicken to ensure it is cooked to 165°F, as crock pot cooking times can vary by model and age.
02 - For a lower sodium version, use low sodium cream of chicken soup and chicken broth.

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