Instructions:
Step 1: Prepare the Chicken
Place the chicken breasts in a single layer at the bottom of your Crockpot. There’s no need to season them — all the flavor will come from the sauce they’ll be slowly simmering in.
Step 2: Make the Sauce
In a small saucepan over medium heat, melt the butter. Once melted, add the Italian dressing mix, condensed golden mushroom soup, chicken broth, and cream cheese. Stir the mixture continuously until the cream cheese is fully melted and the sauce is smooth and creamy.
Tip: Be sure to break up any lumps of cream cheese for the smoothest texture.
Step 3: Pour and Cook
Pour the warm sauce evenly over the chicken in the Crockpot. Use a spoon to make sure all the chicken is well coated.
Cover the slow cooker and cook on low for 4 to 5 hours. You’ll know it’s ready when the chicken is fully cooked, tender, and easily shredded with a fork.
Step 4: Cook the Pasta
About 15 minutes before the chicken is done, bring a large pot of salted water to a boil. Cook the angel hair pasta according to the package directions (usually just 4-6 minutes). Drain and set aside.
Step 5: Serve and Enjoy
Serve the chicken breasts whole or shredded over a generous portion of angel hair pasta. Spoon the creamy sauce over the top.
Garnish with chopped parsley, grated Parmesan, or a sprinkle of black pepper for added flavor and color.
Serving Suggestions:
• With a side salad – A crisp Caesar or mixed greens salad makes a refreshing contrast to the rich sauce.
