Description
A creamy, tender slow-cooked chicken dish served over angel hair pasta, perfect for busy weeknights.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 pounds)
- 1 can (10.5 oz) cream of chicken soup
- 1 packet (0.7 oz) Italian dressing mix
- 1/2 cup water
- 1 cup shredded cheese (mozzarella or Parmesan)
- 8 oz angel hair pasta
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Place chicken breasts flat in the bottom of the Crock Pot in a single layer. Season lightly with salt and pepper.
- In a bowl, whisk together the cream of chicken soup, Italian dressing mix, and 1/2 cup water until smooth.
- Pour the sauce evenly over the chicken.
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- About 30 minutes before serving, boil salted water and cook the angel hair according to package directions.
- When the chicken is done, shred it in the Crock Pot and stir in the shredded cheese until melted.
- Serve the saucy shredded chicken over the angel hair and garnish with chopped parsley if desired.
Notes
For dairy-free, replace the soup with a dairy-free option. Store leftovers in an airtight container for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian