Crockpot Angel Chicken

Ingredients

• 12.5 pound boneless skinless chicken breasts(1134g)
• 20.7 ounce Italian dressing seasoning mix(20g)
• 310.5 ounce golden mushroom soup(298g)
• 40.75 cup low-sodium chicken broth(180g)
• 58 ounce cream cheese(227g)
• 64 tablespoon unsalted butter(57g)
• 70.5 teaspoon black pepper(1g)
• 82 teaspoon minced garlic(6g)
• 912 ounce angel hair pasta(340g)
• 100.25 cup grated Parmesan cheese(25g)
• 112 tablespoon chopped parsley(8g)
• 121 spray nonstick cooking spray(2g)

Instructions

1. 1Lightly spray the inside of a 6-quart slow cooker with nonstick cooking spray.
2. 2Place the chicken breasts in the bottom of the crockpot.
3. 3In a bowl, whisk together the golden mushroom soup, chicken broth, Italian dressing seasoning mix, black pepper, and minced garlic (if using).
4. 4Pour the sauce mixture over the chicken.
5. 5Scatter the butter pieces on top.
6. 6Cover and cook on LOW for 4.5 to 5.5 hours, until the chicken is cooked through and tender.
7. 7About 20–30 minutes before serving, add the cubed cream cheese. Cover again and let it soften.
8. 8Stir or whisk the sauce until smooth and creamy.
9. 9Shred the chicken with two forks (or slice into chunks), then stir it back into the sauce.
10. 10Cook the angel hair pasta according to package directions until al dente. Drain.
11. 11Serve the chicken and sauce over the pasta.
12. 12Top with grated Parmesan cheese and chopped parsley if desired.