Easy Slow Cooker Chicken Recipe: Melt-in-Your-Mouth Dinner

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
• 0.5 cup grated Parmesan cheese
• 0.25 cup all-purpose flour
• 2 teaspoons malt vinegar
• 0.67 cup sour cream
• 1 (8 ounce) package angel hair pasta

Instructions

1. Prepare all of your ingredients.
2. In a bowl, combine sea salt, black pepper, cumin, paprika, Italian seasoning, and garlic powder. Season chicken breasts generously with the spice mixture and place them in the slow cooker.
3. In a separate bowl, mix together cream of mushroom soup, Italian dressing, Parmesan cheese, flour, and vinegar until well combined. Pour this mixture evenly over the chicken in the slow cooker.
4. Cook on Low heat for 6 hours to achieve maximum tenderness.
5. Using two forks, shred the chicken directly in the slow cooker until it forms tender chunks. Gently stir in sour cream until everything is just heated through.
6. While the chicken is cooking, bring a large pot of lightly salted water to a rolling boil. Add angel hair pasta and cook for 4 to 5 minutes, stirring occasionally, until the pasta is al dente. Drain the pasta thoroughly.
7. Serve the creamy and flavorful shredded chicken and sauce generously over the drained angel hair pasta for a complete and satisfying meal.

Nutrition

• Calories: 480 kcal
• Fat Content: 25 g
• Fiber Content: 2 g
• Sugar Content: 5 g
• Sodium Content: 1582 mg
• Protein Content: 24 g
• Cholesterol Content: 56 mg
• Carbohydrate Content: 41 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g