Crockpot Chicken Recipe
Creamy, tender, and packed with flavor, this Crockpot Chicken is the perfect comfort dish for busy days. Paired with pasta, it’s a warm, satisfying meal your whole family will love.
Equipment
- Crockpot (slow cooker)
- Measuring spoons & cups
- Mixing bowl
- Whisk or spoon for mixing
- Knife & Cutting Board
- Large pot (for cooking pasta)
- Strainer (for draining pasta)
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
- ⅔ cup sour cream
- ½ cup grated Parmesan cheese
- ¼ cup all-purpose flour
- 2 teaspoons malt vinegar Optional
- 1 8 ounce package angel hair pasta
Instructions
- In a bowl, mix sea salt, black pepper, cumin, paprika, Italian seasoning, and garlic powder.
- Rub the spice mix evenly on the chicken breasts.
- Place chicken in the Crockpot. Pour in cream of mushroom soup and Italian dressing.
- Cover and cook on HIGH for 4 hours or LOW for 6–7 hours.
- In a small bowl, whisk together sour cream, flour, Parmesan, and malt vinegar (optional).
- Add this creamy mixture to the Crockpot in the last 30 minutes of cooking.
- Boil angel hair pasta as per package directions. Drain well.
- Serve chicken and sauce over warm pasta. Garnish if desired and enjoy!
