Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Cooked angel hair pasta, for serving
Instructions
- Step 1: Place the chicken breasts in the bottom of a slow cooker.
- Step 2: In a bowl, combine the cream of chicken soup, softened cream cheese, chicken broth, garlic powder, onion powder, and black pepper. Mix well until smooth.
- Step 3: Pour the cream cheese mixture over the chicken breasts, ensuring they are fully coated.
- Step 4: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
- Step 5: Once the chicken is cooked, shred it directly in the slow cooker using two forks. Stir the shredded chicken into the sauce.
- Step 6: Serve the creamy shredded chicken over cooked angel hair pasta.
Notes
- Refrigerate leftover Angel Chicken in an airtight container for up to 3 days; the sauce thickens upon cooling, so add a splash of broth when reheating.
- For a richer flavor, try browning the chicken breasts in a skillet before adding them to the slow cooker.
- Serve this creamy chicken over a bed of steamed rice or mashed potatoes as a delicious alternative to pasta.
- To reheat, gently warm the Angel Chicken in a saucepan over low heat, stirring occasionally, until heated through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American