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Crock Pot Angel Chicken

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A creamy, hands-off comfort meal featuring tender chicken and a velvety sauce, perfect for weeknight dinners.

Ingredients

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  • 1.5 lbs Boneless Skinless Chicken Breasts (or thighs)
  • Salt, to taste
  • Pepper, to taste
  • 2 tablespoons Vegetable Oil
  • 4 oz Cream Cheese (low-fat or Neufchâtel optional)
  • 3 tablespoons Unsalted Butter
  • 10.5 oz Cream of Chicken Soup
  • 3 cloves Garlic, minced
  • 3/4 cup Chicken Broth (low-sodium preferred)
  • 1 packet Good Seasons Dry Italian Salad Dressing Mix
  • 16 oz Angel Hair Pasta (or penne/gluten-free)
  • Chopped Fresh Parsley, to taste
  • Cracked Pepper, to taste
  • Grated Parmesan Cheese, to taste (optional)

Instructions

  1. Pat the chicken dry and season both sides with salt and pepper.
  2. Heat vegetable oil in a skillet over medium-high heat. Sear the chicken for 1 to 2 minutes on each side until lightly golden.
  3. Transfer the seared chicken to the slow cooker.
  4. Add butter, cream of chicken soup, cream cheese, minced garlic, chicken broth, and Italian dressing mix to the slow cooker.
  5. Cover and cook on low for 3.5 to 4 hours or on high for 2 to 3 hours until chicken reaches 165°F and shreds easily.
  6. Remove the chicken, shred it, and return to the slow cooker. Stir to combine.
  7. If the sauce is too thick, add up to 1/4 cup more chicken broth.
  8. Adjust seasoning and finish with cracked pepper and parsley.
  9. Cook angel hair pasta per package directions until al dente, drain, and toss with sauce and chicken before serving.

Notes

For a lighter version, swap Neufchâtel for cream cheese and use low-fat soup and broth. Cool leftovers within two hours and refrigerate. Can freeze for up to 2 months.

Nutrition

Find it online: https://www.simplefamilydishes.com/crock-pot-angel-chicken-2/