Preparation Time: 10 minutes
Total Time: 6-7 hours
Serves: 4-6
Total Time: 6-7 hours
Serves: 4-6
Ingredients
2 lbs (900g) boneless, skinless chicken breasts
16 oz (450g) Angel hair pasta
1/2 cup (112g) butter, melted
1.5 oz (42g) dry Italian seasoning mix
1/2 cup (112ml) white wine
1/2 cup (112ml) chicken broth
6 oz (170g) cream cheese
2 10.75oz (300g each) cream of mushroom soup
2 lbs (900g) boneless, skinless chicken breasts
16 oz (450g) Angel hair pasta
1/2 cup (112g) butter, melted
1.5 oz (42g) dry Italian seasoning mix
1/2 cup (112ml) white wine
1/2 cup (112ml) chicken broth
6 oz (170g) cream cheese
2 10.75oz (300g each) cream of mushroom soup
Directions
1. Place the chicken breasts into the bottom of well-greased slow cooker. In a medium-sized bowl, mix together the butter, Italian seasoning, white wine, chicken broth, cream cheese and cream of mushroom soup. Pour the sauce over the chicken and cover and set on low for 6 hours.
1. Place the chicken breasts into the bottom of well-greased slow cooker. In a medium-sized bowl, mix together the butter, Italian seasoning, white wine, chicken broth, cream cheese and cream of mushroom soup. Pour the sauce over the chicken and cover and set on low for 6 hours.
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2. 30 minutes prior to serving, boil the angel hair pasta according to package instructions. Drain and then pour into the slow cooker. Stir and leave in the sauce for 10 minutes before serving.
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Pro tip: We love to shred the chicken with a fork before mixing the pasta in. This will ensure that you get a bite of mouth-watering shredded chicken with each bite.