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Creamy Slow Cooker Chicken

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PREP TIME
10 min
COOKING TIME
360 min
TOTAL TIME
370 min
SERVINGS
5 servings
Dinner
Creamy Slow Cooker Chicken
Ingredients
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 3 skinless, boneless chicken breast halves
  • 1 (10.75 ounce) can cream of mushroom soup
  • 6 ounces Italian salad dressing
  • 2/3 cup sour cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup all-purpose flour
  • 2 teaspoons malt vinegar
  • 1 (8 ounce) package angel hair pasta
Instructions
1
Combine sea salt, black pepper, cumin, paprika, Italian seasoning, and garlic powder in a bowl. Mix well to create a uniform blend of seasonings. Apply the seasoning mixture evenly to chicken breasts, ensuring they are thoroughly coated. Place the seasoned chicken in the slow cooker.
2
In a separate bowl, combine cream of mushroom soup, Italian dressing, sour cream, Parmesan cheese, flour, and vinegar. Blend the ingredients together until smooth and well combined. Pour the creamy sauce over the chicken in the slow cooker.
3
Cook the chicken on Low for 6 hours, allowing it to tenderize and absorb the flavors of the sauce.
4
Using two forks, shred the cooked chicken into bite-sized pieces.
5
In a large pot, bring a substantial amount of salted water to a rolling boil. Cook angel hair pasta in the boiling water, stirring occasionally until it reaches the desired level of doneness but still retains a slight firmness in the center, approximately 4 to 5 minutes. Drain the pasta thoroughly.
6
Serve the shredded chicken over a bed of cooked angel hair pasta.