Description
A creamy, herb-infused chicken dish that simmers to tender perfection in the slow cooker, served over angel hair pasta for a comforting meal.
Ingredients
- 1½ pounds boneless, skinless chicken breasts (about 2 large)
- 1-2 tablespoons vegetable oil
- Salt and pepper to taste
- 4 ounces cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 10.5-ounce can cream of chicken soup (low-sodium recommended)
- 3 cloves garlic, minced
- ¾ cup chicken broth (low-sodium recommended)
- 0.7-ounce packet Italian salad dressing mix
- 16-ounce box angel hair pasta
- Fresh chopped parsley, cracked black pepper, or grated Parmesan cheese (optional)
Instructions
- Heat a cast iron skillet over medium-high heat with 1-2 tablespoons of oil. Season both sides of the chicken breasts with salt and pepper. Once hot, sear each side for 2-3 minutes until golden brown. Remove from heat and set aside.
- In a medium bowl, whisk together the softened cream cheese and butter until smooth. Add the cream of chicken soup, minced garlic, chicken broth, and Italian dressing mix. Whisk until well combined and creamy.
- Spray your slow cooker with non-stick cooking spray. Place the seared chicken breasts in the bottom and pour the creamy sauce mixture over the top, ensuring the chicken is well coated.
- Cover and cook on low for 3-4 hours, or until the chicken reaches 165°F internal temperature.
- About 15 minutes before serving, cook the angel hair pasta according to package directions until al dente. Drain well.
- Serve by tossing the cooked pasta in the crock pot sauce or plating individual servings with sauce spooned over the top. Garnish with fresh parsley, cracked pepper, or Parmesan if desired.
Notes
For a lighter option, replace cream cheese with Greek yogurt cream cheese and use light cream of chicken soup.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian