A creamy, comforting slow-cooked chicken dish perfect for family dinners.

Scale

4 boneless, skinless chicken breasts (about 680 g)

1 packet (28 g) dry Italian dressing mix

1 can (300 g) condensed cream of chicken soup

120 ml chicken broth

225 g cream cheese, softened

60 g unsalted butter

2 cloves garlic, minced

1 teaspoon dried parsley

1/2 teaspoon black pepper

250 g angel hair pasta

Cook Mode Prevent your screen from going dark

Grease the crock pot lightly.

Place chicken breasts in the bottom.

Mix soup, broth, dressing mix, garlic, and pepper.

Pour mixture over chicken.

Add cream cheese and butter in pieces.

Cook on low for 5–6 hours or high for 3–4 hours.

Shred chicken and stir sauce.

Cook pasta separately and serve chicken over pasta.

For a thicker sauce, cook uncovered for the last 30 minutes. Add vegetables for variation or adjust seasoning to taste.