Creamy Crockpot Angel Chicken (Print Version)
Tender chicken breasts slow-cooked in a luscious cream cheese sauce with Italian seasonings, served over delicate angel hair pasta.
# Ingredients:
→ Protein
01 -
4 boneless, skinless chicken breasts
→ Sauce Base
02 -
1 package (225g) cream cheese, softened
03 -
1 can (300g) cream of mushroom soup
04 -
120ml chicken broth
05 -
60ml dry white wine (or additional chicken broth)
06 -
1 packet (20g) Italian dressing mix
07 -
1/2 teaspoon garlic powder
08 -
1/4 teaspoon black pepper
→ Serving
09 -
450g angel hair pasta, cooked according to package instructions
10 -
Fresh parsley, chopped (for garnish)
# Steps:
01 -
In a mixing bowl, combine softened cream cheese, cream of mushroom soup, chicken broth, white wine (or additional broth), Italian dressing mix, garlic powder, and black pepper. Mix until smooth and well-integrated.
02 -
Place chicken breasts in a single layer at the bottom of the slow cooker.
03 -
Pour the prepared sauce mixture evenly over the chicken, ensuring all pieces are well-coated.
04 -
Cover and cook on low heat for 4-5 hours or on high heat for 2-3 hours, until chicken is tender and reaches an internal temperature of 74°C (165°F).
05 -
Remove chicken and either shred or leave whole as preferred. Serve over cooked angel hair pasta with sauce spooned over the top. Garnish with fresh chopped parsley.
06 -
For a thicker consistency, remove chicken after cooking and allow sauce to continue cooking uncovered on high setting for 15-20 minutes before serving.
# Notes:
01 -
This dish can be prepared ahead and refrigerated for up to 2 days before cooking.
02 -
Leftovers will keep in an airtight container for up to 3 days in the refrigerator.