4-6 Chicken Breasts
1 can Cream of Mushroom Soup
4 oz. Onion & Chive Cream Cheese
2 cups Chicken Broth
1 pkg dry Italian Salad Dressing Mix
3 T Cornstarch
3 T cold water
1 lb. angel hair pasta cooked & drained
In the slow cooker, spread chicken breasts across the bottom, pour soup over chicken and add cream cheese. Pour in chicken broth and sprinkle in Italian dressing mix.
If chicken is frozen, cook on low 7-8 hours. If chicken is thawed, cook on low 4-5 hours.
15 minutes before dinner, boil water and make pasta. While pasta is cooking, remove the lid from the slow cooker to allow some of the liquid to evaporate. Take 2 forms and shred the chicken in the slow cooker. Stir cornstarch and water together in a small cup and stir into the slow cooker. Once sauce has thickened a bit, toss drained pasta into the slow cooker and serve.
Printable recipe here.