Crock Pot Angel Chicken (Printer-Friendly)
Juicy chicken simmers in a rich, creamy sauce with Italian flavors, served over delicate angel hair pasta.
# What You'll Need:
→ Chicken and Sauce
01 -
680 g boneless skinless chicken breasts
02 -
30 g unsalted butter, softened
03 -
115 g cream cheese, softened
04 -
300 g cream of chicken soup (low sodium recommended)
05 -
2 cloves garlic, finely minced
06 -
180 ml chicken broth (low sodium recommended)
07 -
21 g dry Italian salad dressing mix (1 packet)
08 -
2 g sea salt, or to taste
09 -
1 g freshly ground black pepper, or to taste
10 -
15 ml olive oil
→ To Serve
11 -
340 g angel hair pasta
# Steps to Follow:
01 -
Pat chicken breasts dry and season both sides with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side until golden brown. Remove from heat.
02 -
In a mixing bowl, whisk together softened cream cheese and butter until smooth. Add cream of chicken soup, minced garlic, chicken broth, and dry Italian salad dressing mix. Whisk until fully combined.
03 -
Coat the inside of the crock pot with non-stick spray. Place seared chicken breasts in the bottom. Pour the sauce mixture over chicken. Cover and cook on low for 2.5 to 3 hours, or until the chicken reaches an internal temperature of 74°C.
04 -
Shortly before serving, cook angel hair pasta in salted boiling water until al dente according to package instructions. Drain well.
05 -
Serve chicken and creamy sauce over a bed of cooked pasta. Optionally, garnish with fresh chopped parsley, cracked black pepper, or grated Parmesan cheese.
# Extra Suggestions:
01 -
For a lighter dish, substitute chicken breasts with boneless skinless thighs for enhanced flavor and tenderness.
02 -
If sensitive to salt, opt for low or no sodium versions of soup, broth, and dressing mix.
03 -
Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.