Description
A warm, creamy, and simple slow-cooker meal that transforms pantry staples into a family-friendly dinner, perfect served over angel hair pasta.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 lb)
- 1 can (10.5 oz) cream of chicken soup
- 1 packet (1 oz) Italian dressing mix
- 1 cup sour cream (or plain Greek yogurt)
- 8 oz angel hair pasta
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Place the chicken breasts in the crock pot in a single layer. Season lightly with salt and pepper.
- Whisk together the cream of chicken soup, Italian dressing mix, and sour cream until smooth.
- Pour the mixture evenly over the chicken, spreading gently to coat each piece.
- Cover and cook on low for 360–480 minutes, or on high for 180–240 minutes. The chicken is done when it reaches an internal temperature of 165°F and shreds easily.
- Cook the angel hair pasta according to package instructions; drain, reserving 1/4 cup of the pasta water, about 10 minutes before serving.
- Remove the chicken from the crock pot and shred or slice it. Add the reserved pasta water to the sauce if it needs loosening.
- Toss the hot pasta with some sauce, plate, then top with shredded chicken. Garnish with chopped fresh parsley and serve.
Notes
For a thicker sauce, stir in a cornstarch slurry if needed. Serve over pasta for the best texture contrast.