I was so excited when Candace emailed me this recipe!! It is right up my alley…slow cooker, easy, no browning required, ready just minutes after you get home from a busy day. Perfection! Thanks Candace!
4-6 chicken breasts (frozen or thawed…see below for cooking times)
1 can cream of mushroom soup
4 oz Onion and Chive Cream Cheese (it’s right there next to the regular kind)
2 cups chicken broth
1 packet dry Italian salad dressing (right there next to the dry Ranch dressing and stuff)
3 tablespoons cornstarch
3 tablespoons cold water
1 pound angel hair pasta cooked and drained
So…here you go…I might have tweaked it just a wee bit but I think Candace will be proud…
In your slow cooker, spread chicken breasts across the bottom, pour over your cream of mushroom soup, add in your cream cheese (don’t worry, it will all melt together later…just plop it in), pour in your chicken broth and sprinkle in your Italian dressing mix. If your chicken is frozen, cook on low 7-8 hours…if your chicken is thawed, cook on low 4-5 hours.
Once you’re about 15 minutes from dinner time, boil your water and drop your pasta in. While the pasta is cooking, remove lid from slow cooker so some of the moisture can evaporate. Take two forks and shred the chicken right in the slow cooker. At this point, I stirred my cornstarch and cold water together in a separate little bowl and then stirred the combined mixture into the slow cooker. This just thickened the sauce up for me. Candace didn’t do this, so if by all means you don’t have corn starch on hand, don’t worry about it. Your sauce will just be a little thinner than mine.
Once the pasta is finished cooking, toss it in the slow cooker and you’re ready to eat. So yummy!!!