Slow-Cooker Golden Angel Chicken Recipe Tastes Like Heaven (7 Ingredients) by Donna John

Confession: I'm not big on cooking chicken in a slow cooker. Trying to break out of that mindset, I tried a slow-cooker angel chicken recipe that looked rich, creamy and made my mouth water. The simple chicken recipe was a winner, winner, slow-cooked chicken dinner!

Photo credit (all photos): Donna John

This chicken and pasta recipe made it into my recipe binder, which is hard to do. A recipe has to really hit the mark to be slipped into a page protector and snapped into that binder. Not only are the chicken breasts tender and the sauce rich and flavorful, but you only need seven simple ingredients. Here is your shopping list for this slow-cooker recipe: boneless/skinless chicken breasts, butter, a packet of dry Italian salad dressing mix, a can of golden mushroom soup, chicken broth, cream cheese and angel hair pasta.

The chicken breast is placed into the slow cooker, then you simply melt the butter and cream cheese together in a saucepot with the other ingredients. Pour the golden sauce over the chicken, cover and cook on low heat for about four to five hours or until the chicken is tender and shreds easily with a fork. About 10 minutes before you're ready to eat, cook the pasta and dinner is ready to go.

This high-protein recipe is a meal in itself, but you could add a fresh garden salad on the side or a hunk of crusty bread. If you don't want to serve it over pasta, try rice, quinoa or your favorite grain.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 4 to 5 hours
Total Time: 4 to 5 hours
Servings: 6

Ingredients

• 3 - 4 boneless/skinless chicken breasts
• 1/4 cup butter
• 1 ounce (1 packet) Italian dressing mix (I used Good Seasons)
• 10.75 ounces (1 can) condensed golden mushroom soup
• 1/2 cup low-sodium chicken broth
• 4 ounces cream cheese
• 12 - 16 ounces angel hair pasta, cooked to al dente according to package directions

Here's how to make it: 

1. Put the chicken breasts into a slow cooker. Season with salt and black pepper, if desired. (I only seasoned with black pepper and added no additional salt to this recipe.)
   
2. Put the butter, Italian dressing mix, soup, chicken broth and cream cheese into a small saucepot. Cook over medium-low heat, stirring, until the butter and cream cheese melts and the mixture is smooth.
   
3. Pour the sauce over the chicken breasts.
   
4. Cover the slow cooker.
   
5. Cook on low for 4 to 5 hours, or until the chicken is cooked through. (Chicken is cooked at 165 degrees F on a food thermometer.)
   
6. Shred the chicken with two forks and stir it into the sauce.
   
7. Serve the chicken over the angel hair pasta. (You could also stir the cooked pasta into the sauce.) Store any leftovers in an airtight container and reheat in the microwave.
   

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