Description
A creamy, comforting slow cooker recipe featuring tender boneless chicken breasts cooked in a luscious blend of cream cheese, Italian dressing, golden mushroom soup, and chicken broth. Served over delicate angel hair pasta, this dish is perfect for an easy, flavorful weeknight dinner with minimal prep and maximum taste.
Ingredients
Scale
Chicken and Sauce
- 4 boneless, skinless chicken breasts
- 4 oz cream cheese, softened
- 1 packet (0.7 oz) dry Italian dressing mix
- 1 can (10.5 oz) golden mushroom soup
- 1/2 cup chicken broth
- 2 tablespoons unsalted butter
- 1/4 cup white wine (optional)
- Salt and pepper to taste
Pasta and Garnish
- 8 oz angel hair pasta
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the chicken: Place the boneless, skinless chicken breasts in the bottom of the crock pot in an even layer.
- Make the creamy sauce: In a saucepan set over low heat, melt the unsalted butter. Stir in the softened cream cheese until smooth. Add the dry Italian dressing mix, golden mushroom soup, chicken broth, and optional white wine, whisking to combine into a smooth, well-blended sauce.
- Combine chicken and sauce: Pour the creamy sauce evenly over the chicken breasts in the crock pot, ensuring all pieces are fully coated with the mixture.
- Cook the chicken: Cover the crock pot and cook on low for 5 to 6 hours, or on high for 3 to 4 hours, until the chicken is tender and cooked through.
- Cook the pasta: About 15 minutes before serving, bring a pot of salted water to a boil and cook the angel hair pasta according to the package directions. Drain and set aside.
- Finish the chicken: Once the chicken is done cooking, either shred it using two forks or leave the breasts whole. Stir the sauce in the crock pot to combine everything evenly.
- Serve: Place the cooked angel hair pasta on plates, spoon the chicken and creamy sauce over the top, and garnish with freshly chopped parsley if desired.
Notes
- For extra flavor, you can add a splash of white wine as indicated, but it’s optional.
- Shredding the chicken before serving allows the sauce to coat every bite; leaving it whole creates a more elegant presentation.
- If golden mushroom soup is unavailable, a similar creamy mushroom soup can be used.
- This recipe can be adjusted for a gluten-free diet by using gluten-free pasta and ensuring the soup and dressing mix are gluten-free.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
