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Seared chicken breasts finish in a slow cooker with condensed chicken soup, cream cheese and Italian dressing mix. Cook the angel hair separately so it keeps its texture. No. This smaller chicken-soup version uses a slow cooker. The baked guide has different meat, soup and sauce quantities.
Condensed soup and dressing mix already contain salt. Taste the cooked sauce before adding more. Cook it separately. Angel hair softens quickly and the sauce quantity is not designed to cook a pound of dry pasta.
Ingredients and measurements
- 1-2 tablespoons of vegetable oil
- Salt and pepper, to preference
- 1.5 pounds of boneless, skinless chicken breasts (approximately 2 large breasts)
- 4 ounces of cream cheese, softened
- 3 tablespoons of unsalted butter, softened
- 1 can (10.5 ounces) of cream of chicken soup (reduced or no sodium if preferred)
Preparation and baking
- Stage 1
Use fully thawed chicken and a slow cooker suited to this quantity according to its manual. Blend softened cream cheese and butter, then mix in condensed soup, garlic, broth and the dry dressing mix. Do not add the soup can’s serving water.
- Stage 2
Heat the measured oil in a skillet. Season chicken lightly and brown both sides. Transfer immediately to the cooker; browning alone does not cook the center.
- Stage 3
Pour sauce over the chicken, cover and cook on low. Begin checking around two and a half to three hours, allowing longer as needed until every thick center reaches 165°F. Keep the lid closed between checks.
- Stage 4
When the chicken is ready, cook angel hair according to its package. Reserve a little pasta water and drain promptly.
- Stage 5
Slice or shred chicken on a clean board. Stir the sauce and loosen it with a little hot pasta water only if necessary. Serve over pasta with optional garnishes.
Check each thick piece with a thermometer and remove finished pieces while the remaining chicken cooks. Refrigerate promptly in shallow covered containers within two hours, or one hour above 90°F. Keep at 40°F or colder. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
Is this the oven recipe?
- 3 garlic cloves, minced
- 3/4 cup of low or no sodium chicken broth
- 1 packet (0.7 ounces) of Good Seasons Dry Italian Salad Dressing Mix
- 16 ounces of angel hair pasta; Fresh parsley, grated Parmesan cheese, and cracked pepper (optional, for garnish)
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas. This is an editorial revision of the archived recipe with clarified preparation and ingredient allocation. A Pinch Of Lemon has not kitchen-tested this version. The reference supports temperature guidance, not the complete recipe formula. Existing photographs are illustrative. Reference: FoodSafety.gov slow-cooker guidance.
Common Questions About This Recipe
- Is this the oven recipe?
No. This smaller chicken-soup version uses a slow cooker. The baked guide has different meat, soup and sauce quantities.
- How salty is the sauce?
Condensed soup and dressing mix already contain salt. Taste the cooked sauce before adding more.
- Can pasta cook in the slow cooker?
Cook it separately. Angel hair softens quickly and the sauce quantity is not designed to cook a pound of dry pasta.
- What if chicken pieces vary in size?
Check each thick piece with a thermometer and remove finished pieces while the remaining chicken cooks.