Crock Pot Angel Chicken
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- 3 lb
- boneless, skinless chicken breasts
- 1/2 stick
- butter + 2 tbsp, divided
- salt & pepper, to taste
- 2 tsp
- italian seasoning
- 1 c
- white wine
- 2 can(s)
- campbells golden mushroom soup
- (8 oz.) brick cream cheese, cut into cubes
- 16 oz. box angel hair pasta
- 1/2 tsp
- 1/4 c
- chopped fresh parsley
1Season chicken breasts with salt & pepper.
2Melt 1/2 stick butter in pan over medium high heat; add chicken breasts and brown on each side. Remove chicken breasts to crock pot.
3Meanwhile, lower heat to medium low and add to pan drippings, Golden mushroom soup, Italian seasoning, cream cheese and white wine. Stir over medium-low heat until cream cheese is melted and ingredients are thoroughly blended.
4Pour sauce over chicken. Cook on low in slow cooker for 3-4 hours.
5in last 20 minutes of cooking start preparing angel hair pasta according to package directions.
6Drain pasta, add 2 Tbsp. butter, 1/2 tsp. salt and 1/4 cup of chopped parsley and toss.
7Layer pasta on a plate and top with one chicken breast and sauce.