Description
A comforting and creamy chicken dish cooked effortlessly in a crock pot, perfect for busy weeknights.
Ingredients
Scale
- 4 large boneless, skinless chicken breasts (about 2 lb)
- 1 block (8 oz) full-fat cream cheese, softened
- 1 can (10.5 oz) cream of chicken soup
- 1 packet (0.7 oz) dry Italian dressing mix (or 2 tbsp Italian seasoning + a pinch of garlic powder)
- 1/4 cup (4 tbsp) butter, melted
- 1/2 cup chicken broth
- 12 oz angel hair pasta
- Optional: Fresh parsley, grated Parmesan cheese, black pepper for serving
Instructions
- Spray the inside of a 6-quart slow cooker with nonstick cooking spray or rub it with butter.
- Lay the chicken breasts in a single layer at the bottom of the crock pot.
- In a mixing bowl, combine softened cream cheese, cream of chicken soup, Italian dressing mix, melted butter, and chicken broth. Whisk until smooth and creamy.
- Pour the creamy sauce over the chicken, ensuring it’s well coated.
- Cover the crock pot and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until the chicken is tender and easy to shred.
- Boil the angel hair pasta according to package instructions. Drain, reserving a splash of pasta water for later use.
- Once the chicken is cooked, shred it directly in the crock pot using two forks.
- Add the cooked pasta into the crock pot and gently toss it with the chicken and sauce until well combined.
- Serve immediately, garnished with parsley, grated Parmesan, and a sprinkle of black pepper for a flavor boost.
Notes
This recipe is great for meal prepping. Leftovers can be stored in an airtight container for up to 3-4 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 485
- Sugar: 2g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 105mg