Crock Pot Angel Chicken (Printable Version)
# What You'll Need:
→ Protein
01 -
450 grams boneless, skinless chicken breasts
→ Sauce
02 -
225 grams cream cheese, softened
03 -
300 grams golden mushroom soup
04 -
15 grams dry Italian dressing mix
05 -
30 grams unsalted butter, melted
06 -
120 milliliters chicken broth
→ Accompaniment
07 -
225 grams angel hair pasta, cooked according to package instructions
# Step-by-Step Directions:
01 -
In a medium mixing bowl, whisk together the golden mushroom soup, softened cream cheese, dry Italian dressing mix, melted butter, and chicken broth until smooth and fully combined.
02 -
Place the boneless, skinless chicken breasts at the bottom of the slow cooker, using cooking spray or a liner to prevent sticking if desired.
03 -
Pour the prepared creamy sauce evenly over the chicken breasts, ensuring all pieces are coated.
04 -
Cover and cook on low setting for 5 to 6 hours, or until chicken is tender and easily shredded. Alternatively, cook on high for 3 to 4 hours if pressed for time.
05 -
Once cooked, shred the chicken gently or leave whole, then serve over freshly cooked angel hair pasta, spooning generous amounts of the sauce on top.
# Helpful Notes:
01 -
For a lighter version, use reduced-fat cream cheese and low-sodium broth; serve over spiralized vegetables instead of pasta.
02 -
To reheat leftovers, warm gently on stove or in microwave, adding a splash of broth or milk to loosen the sauce.
03 -
Dish can be prepared a day ahead by assembling in slow cooker insert and refrigerating overnight; allow 30 minutes at room temperature before cooking.