With basketball season in full gear, the crock pot has been getting an extra workout. It’s always such a challenge to get meals on the table during this time of year because practices and games fall right during the dinner hour and I do not want the drive-through to be our home away from home.
Often, we get tired of my same “go to” meals and when that occurs, I try and kick up my ingredients just a notch. This Crock pot Angel Chicken pasta is definitely one of those recipes that does just that. This recipe has been around forever and is one of those gems from the old church cook books. It’s versatile in that you can add mushrooms or sauteed onions and garlic for a little gourmet touch. The sauce adds a wonderful depth of flavor that you wouldn’t expect from something that begins with a condensed soup, and therefore it’s also a great and easy choice for company served over pasta or rice.
I’ll admit. This picture doesn’t do this meal justice. In fact, this recipe has been sitting in my 10 Minute Dinners drafts for well over a year waiting for a new Pinterest worthy picture, complete with the nice little garnishes on top to make the sauce look less “brown,”but I finally realized, “no body’s got time for that.” (Or at least this mom of many… 🙂 It’s the downside of this new Pinterst Perfect era we’ve created for ourselves.
Most of the times, my meals taste amazing, but aren’t always pretty. Our family has eaten Crock Pot Angel Hair Chicken so many times since then, but by the time we finish, my kids have gobbled it up. I finally gave up, so here’s to real life and what this meal will actually look like when you serve it.
Amazingly delicious, but brown. 🙂 Even your picky eaters should enjoy this one! Remember to make extras, this is one of those recipes where it’s even better then next day.
(For those that are wondering what has happened to 10 Minute Dinners, I am developing a game plan to really focus my energies on it this year, but it means I need to hire contributors. I am still working on that, but it’s my goal for 2014. I can’t wait!)
Recipe: Crock Pot Angel Chicken Pasta
Summary: The gem of this recipe is the delicious sauce. Paired with chicken, it definitely brings Crock Pot Angel Chicken Pasta to a new level.
- 6 Chicken Breast Halves – Boneless, Skinless, approximately two pounds
- 1/4 Cup Butter
- 1 Package Italian Salad Dressing Mix (0.7 ounces)
- 1 Can Condensed Golden Mushroom or Chicken Soup (really, any preference that you have)
- 1 Cup White Wine or Chicken Broth
- 1(8 oz) Cream Cheese (the whipped flavors such as chives and onion or garlic are delicious for additional flavor)
- 2 cloves minced garlic *optional
- 1 can sliced mushrooms (or slice fresh) * optional for mushroom lovers
- 1 small white onion, sliced thin or chopped *
- To add a vegetable to the dish, I have added a bag of frozen broccoli, as well as fresh broccoli to the top of the chicken after the dish had cooked for 3 hours. (Optional*)
- Angel Hair Pasta, cooked or Rice
- Snipped Fresh Chives
- Melt the butter in a saucepan over medium heat.
- Stir in soup, cream cheese, wine (or broth) and dry salad dressing mix) until sauce has combined.
- Slice chicken breasts into tenderloin size. While this is optional, it cooks faster, plus is easier to eat.)
- Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken.
- Cover and cook on low for approximately 4 1/2 hours. (Approximately 6-7 hours is using frozen chicken breast, but I highly recommend fresh.) If your crock pot tends to cook on high, check after 3 1/2 hours.
- Serve hot over angel hair pasta or rice. I enjoy both options. It just depends on my mood and what I have in the pantry.
For a great C.O.S.T. Cooking recipe, add shredded leftover chicken, a few tablespoons of the sauce, and caramelized onions to a wrap. Add shredded or sliced provolone cheese and lettuce for a delicious C.O.S.T meal the next day. Drizzle a bit of Italian dressing on top.
For a fantastic freezer meal, double the sauce ingredients when heating. Divide evenly, half to be used immediately but save the rest for second meal. When cooled, pour half into zip lock bag, along with cubed chicken breast. When ready to use, dump entire contents right into crock pot and cook for 7 hours (if frozen).
Preparation time: 10 minute(s)
Number of servings (yield): 8