Slow Cooker Angel Chicken & Pasta
You can substitute frozen noodles and not have to precook anything too!
Servings: 6 servings
Ingredients
- 8 oz cream cheese softened or diced into chunks
- 2 can(s) cream of chicken soup (10.5 oz)
- 2 pack(s) Italian dressing mix
- 1/2-1 cup(s) chicken broth
- 2 lb(s) boneless, skinless chicken any type
- 1 lb(s) pasta cooked al dente ahead of time
- green onions or parsley for garnish optional
- Parmesan cheese optional
Instructions
Slow Cooker
- 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.
Instant Pot
- 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.
Stovetop
- 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.
Freezer Meal
- 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.
Notes
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.