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 wine (or additional chicken broth)
- 1 packet (0.7 oz) Italian dressing mix
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 pound angel hair pasta, cooked
- Fresh parsley for garnish (optional)
Instructions
1. Prepare the Sauce
In a bowl, combine cream cheese, cream of mushroom soup, chicken broth, white wine, Italian dressing mix, garlic powder, and black pepper. Mix until smooth and creamy.
2. Arrange the Chicken
Place chicken breasts in the bottom of your crockpot. Pour the sauce evenly over the top so the chicken is fully covered.
3. Cook
Cover and cook on low for 4–5 hours or high for 2–3 hours, until the chicken is tender and cooked through.
4. Serve
Remove the chicken and shred it if desired, or serve whole. Spoon the creamy sauce over the cooked angel hair pasta and place the chicken on top. Garnish with parsley if desired.
Optional Tip
For a thicker sauce, remove the chicken and cook the sauce uncovered on high for 15–20 minutes before serving.