Crock Pot Angel Chicken Dinner (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 (approximately 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
→ Optional Garnishes
11 -
Chopped fresh parsley
12 -
Cracked pepper
13 -
Grated Parmesan cheese
# Instructions:
01 -
Heat a cast iron skillet over medium-high heat. Add vegetable oil and swirl to coat the skillet. Season both sides of the chicken breasts with salt and pepper to taste.
02 -
Once the skillet is hot, sear the chicken breasts for 2-3 minutes per side until golden brown. Remove from heat.
03 -
In a medium bowl, whisk together the cream cheese, unsalted butter, cream of chicken soup, minced garlic, chicken broth, and dry Italian salad dressing mix until fully combined.
04 -
Spray the inside of the crock pot with non-stick cooking spray. Place the seared chicken breasts at the bottom of the pot.
05 -
Pour the prepared sauce over the chicken breasts. Cover and cook on low for 2.5-3 hours, or until the chicken reaches an internal temperature of 165°F.
06 -
Shortly before serving, cook the angel hair pasta to al dente according to the package instructions. Drain when done.
07 -
Serve the chicken as whole breasts or shredded. You can toss the pasta directly in the sauce or plate the chicken and sauce over the pasta. Garnish with parsley, pepper, or Parmesan cheese as desired.
# Notes:
01 -
Always check the internal temperature of the chicken with a meat thermometer to ensure doneness, as crock pot cooking times can vary based on the model.