Slow Cooker Angel Chicken & Pasta
You can substitute frozen noodles and not have to precook anything too!
softened or diced into chunks
cream of chicken soup (10.5 oz)
Italian dressing mix
boneless, skinless chicken
cooked al dente ahead of time
green onions or parsley for garnish
Spray, oil, or butter the slow cooker insert.
Mix the broth, soup, and Italian dressing mix directly in the crockpot. Add the chicken and stir to coat.
Cover and cook on low for 4 to 6 hours.
Remove chicken, dice if desired.
Add softened, diced cream cheese, chicken, and al dente pasta.
Stir well. Cover and cook just long enough to heat the pasta through.
Sprinkle with Parmesan cheeses if desired.
Follow slow cooker steps 1 & 2.
Cover and lock. Manual high 10 minutes. Natural release 10 more minutes.
Follow steps #4 thru #7 from slow cooker directions. Use the saute function to heat through.
Follow slow cooker directions #1 & #2. Cook in a large, deep, covered skillet over medium heat 5-7 minutes.
Flip chicken and cook an additional 7-10 minutes; or until chicken is cooked through.
Follow steps #4 through #7 from slow cooker directions.
Add chicken, soup, dressing mix, and chicken broth to a 1-gallon freezer bag.
Remove cream cheese from foil and place in a sandwich bag, zip close, and toss into the gallon bag.
Make a note on your meal planning calendar and your freezer label you'll need: Pasta of choice, parmesan, and/or green onions.
Cream cheese can become grainy when frozen. Here is how to fix that! Defrost in the refrigerator overnight. Microwave on high 20 seconds. Knead bag.