Creamy Chicken Crockpot (Print Version)
# Ingredients:
→ Main chicken needs
01 -
3/4 cup of chicken stock
02 -
1/4 cup soft butter
03 -
1.5 lbs boneless, skinless chicken breasts
04 -
3 whole or minced garlic cloves
05 -
4 oz of cream cheese, softened
06 -
10.5 oz canned creamy chicken soup (don’t dilute it)
07 -
0.6 oz packet of dry Italian salad dressing mix (a brand like Good Seasons works)
→ To serve
08 -
Cooked angel hair pasta (1 lb), following the package directions
# Instructions:
01 -
Spray the inside of your slow cooker with a non-stick spray, or you can use a liner to save cleanup time.
02 -
Set the chicken breasts in first, then scatter the garlic cloves on top.
03 -
Softened butter and cream cheese go in a microwave-safe bowl. Heat until softened, then stir until creamy. Mix in chicken soup, dry Italian mix, and chicken broth until smooth.
04 -
Pour the blend over your chicken. Cover the cooker and let it go on low for 6 to 8 hours, or until the chicken’s fall-apart tender.
05 -
Half an hour before it’s done, pull apart the chicken in the pot using a couple of forks. Let it rest in the sauce while it finishes cooking.
06 -
While the chicken finishes, boil your pasta. Drain and plate with chicken and its sauce spooned over the top.
# Notes:
01 -
It’s crazy easy to pull this together in barely 5 minutes. Then let the slow cooker do the work!
02 -
Not into pasta? Switch it out for white rice, mashed potatoes, or fluffy biscuits to keep it fresh.
03 -
Don’t skip the packet of dry Italian seasoning—it gives the dish its signature kick. Skip the liquid bottled kind.