Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 3 garlic cloves (chopped or whole)
• 10.5 oz can cream of chicken soup
• ¾ cup chicken stock
• 4 oz cream cheese
• ¼ cup butter
• 0.6 oz dry Italian dressing mix (like Good Seasons – do not prepare as directed on package)
• 1 lb angel hair pasta

Instructions

1. Spray the inside of your slow cooker with non-stick cooking spray.
2. Place the chicken breasts in the bottom of the slow cooker. Add the garlic.
3. In a microwave-safe bowl, soften the cream cheese and butter. Stir until smooth.
4. Add the cream of chicken soup, dry Italian dressing mix, and chicken stock to the bowl. Whisk until fully combined.
5. Pour the sauce over the chicken.
6. Cover and cook on low for 6 to 8 hours.
7. (Optional but recommended): About 30 minutes before the end of cooking, shred the chicken with two forks, stir it back into the sauce, and let it finish cooking.
8. While the chicken finishes, cook the angel hair pasta according to package directions. Drain.
9. Serve the creamy chicken over the pasta.

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing isn’t recommended, as the sauce may separate and become grainy when reheated.

• Be sure to use the dry Italian dressing mix—not bottled dressing.
• Do not prepare the dressing mix as directed on the packet; it’s meant to be used dry in this recipe.
• A slow cooker liner or a generous spray of non-stick cooking spray will make cleanup much easier.

Nutrition