Ingredients
- Chicken breasts: 2 lbs
- Cream cheese: 8 oz, softened
- Cream of chicken soup: 10.75 oz can
- Italian dressing mix: 1 packet
- Garlic powder: 1 tsp
- Chicken broth: 1/4 cup
- Cooked angel hair pasta: 1 lb
- Parmesan cheese: 1/4 cup, grated (optional)
Instructions
- Step 1: Place the chicken breasts in the bottom of a slow cooker.
- Step 2: In a bowl, combine the softened cream cheese, cream of chicken soup, Italian dressing mix, garlic powder, and chicken broth. Mix well until smooth.
- Step 3: Pour the cream cheese mixture over the chicken breasts, ensuring they are evenly coated.
- Step 4: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
- Step 5: Shred the chicken with two forks directly in the slow cooker. Stir to combine the shredded chicken with the sauce.
- Step 6: Serve the shredded chicken and sauce over cooked angel hair pasta. Sprinkle with Parmesan cheese if desired.
Notes
- For easier cleanup, consider using a slow cooker liner before adding the ingredients.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave, adding a splash of milk or broth if needed to restore creaminess.
- To add some color and freshness, garnish with chopped fresh parsley or basil before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American