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Crock Pot Angel Chicken

A close-up of Crock Pot Angel Chicken served over spaghetti, topped with shredded cheese and red pepper flakes.
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A simple and creamy slow cooker chicken recipe that’s perfect for a weeknight meal. Serve over angel hair pasta for a comforting and family-friendly dinner.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts
  • 1 (1 oz) packet Italian dressing mix
  • 1 (10.5 oz) can cream of chicken soup
  • 1/2 cup water
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon cornstarch (optional, for thicker sauce)
  • 2 tablespoons cold water (optional, for thickening)
  • Cooked angel hair pasta, for serving

Instructions

  1. Place chicken breasts in the bottom of your slow cooker.
  2. In a medium bowl, whisk together the Italian dressing mix, cream of chicken soup, and 1/2 cup water until smooth.
  3. Pour the soup mixture over the chicken in the slow cooker.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
  5. Remove chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the sauce.
  6. Stir in the Parmesan cheese.
  7. If you prefer a thicker sauce, mix the cornstarch and 2 tablespoons of cold water in a small bowl until smooth. Stir this mixture into the slow cooker.
  8. Cook for an additional 15-30 minutes on high, or until the sauce has thickened.
  9. Serve the crock pot angel chicken over cooked angel hair pasta.

Notes

  • For a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking.
  • This recipe is very adaptable. Feel free to add vegetables like broccoli or mushrooms during the last hour of cooking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://cutcooktaste.com/crock-pot-angel-chicken-recipe/