The slow cooker does all of the work to make this dish one of your favorite meals and is perfect for busy weeknights. The sauce is creamy and deliciously flavored with the dry Italian seasoning mix.
2 lb. boneless, skinless chicken breasts
8 oz. cream cheese, at room temperature
1/4 c. butter, softened
10 oz. can cream of chicken soup
2 garlic cloves, minced
14.5 oz. can chicken broth
1 package dry Italian dressing mix
10 oz. angel hair pasta, cooked and drained
freshly chopped parsley, optional garnish
Spray the inside of the crock with cooking spray for easier clean up. Place the chicken breasts in the slow cooker. The slow cooker can be preheated 20 minutes before placing the food inside of it while prepping the food.
In a large bowl, combine the cream cheese, butter, soup, garlic, chicken broth, and Italian dressing mix. Whisk or use an electric hand mixer to blend all of the ingredients together; pour over the chicken.
Cover the slow cooker; cook on Low for 6 hours or on High for 4 hours, refraining from removing the lid.
Cook the angel hair pasta according to package instructions; drain.
When done, shred the chicken. Serve over the angel hair pasta. Garnish with freshly chopped parsley, if desired.
4 servings.