Ingredients
- 4 boneless, skinless chicken breasts
- 1 (8 oz) package cream cheese, softened
- 1 (10.5 oz) can cream of mushroom soup
- 1/2 cup chicken broth
- 1/4 cup dry white apple vinegar or additional chicken broth
- 1 packet (0.7 oz) Italian dressing mix
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 lb angel hair pasta, cooked
- Fresh parsley for garnish
Instructions
- In a mixing bowl, combine softened cream cheese, cream of mushroom soup, chicken broth, white apple vinegar (or additional broth), Italian dressing mix, garlic powder, and black pepper until smooth.
- Layer the chicken breasts in the crockpot and pour the sauce mixture over them.
- Cover and cook on low for 4-5 hours or high for 2-3 hours until the chicken is tender.
- Once cooked, shred the chicken if desired and serve over cooked angel hair pasta with sauce spooned on top. Garnish with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 4 hours (low) or 2 hours (high)
- Category: Main
- Method: Slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 462
- Sugar: 3g
- Sodium: 682mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: For thicker sauce: Cook uncovered on high for an additional 15-20 minutes after removing the chicken. Variations: Try different pasta types like fettuccine or add vegetables like spinach or mushrooms to enhance nutrition.