Okay, so this is the newest recipe we’ve tried around here and mmmmmmm . . . everyone licked their plates! And fabulously enough, it cooks itself, right in your crockpot, leaving you only to collect compliments. Haven’t hunted down the originator of this recipe but I’ll try and do that for you later–this is my only-slightly-tweaked version. Definitely an everyone-will-like-it dinner. Enjoy!
Angel Chicken for the Crockpot
2 ½ lb chicken breast (boneless/skinless)
1/2 cup butter
2 envelopes Italian salad dressing mix
10 oz can Condensed Cream of Mushroom Soup
1 cup dry white wine
4 oz. Cream cheese with chive and onion
hot cooked angel hair pasta
Place chicken breasts in bottom of your crockpot. You’ll be able to pull it apart with a fork later.
In medium saucepan, melt the butter. Stir in the salad dressing mix.
Stir in soup, wine/juice, and cream cheese and stir until combined and smooth. Pour over the chicken.
Cover and cook on low for 6-8 hours. Pull chicken apart with a fork while still in the crockpot. Serve chicken and sauce over hot cooked pasta. Sprinkle with chives or parmesan cheese if desired. Makes 12 servings.
It is “Angel Chicken” because your house will smell divine while you cook it. And also because it is easy. And possibly also because it is served over angel hair pasta, though I’d still call it Angel Chicken if I served it over spaghetti. Or fettuccini. Or toast, for heaven’s sake–this stuff is yummmmm.