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
Directions
-
Whisk sea salt, black pepper, cumin, paprika, Italian seasoning, and garlic powder together in a bowl. Season chicken breasts with seasoning mixture and place chicken in the slow cooker.
-
Stir cream of mushroom soup, Italian dressing, sour cream, Parmesan cheese, flour, and vinegar together in a bowl; pour over chicken.
-
Cook on Low for 6 hours.
-
Shred chicken in the slow cooker using 2 forks.
-
Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
-
Serve chicken over angel hair pasta.
Cook’s Note
The malt vinegar was used in place of wine since I was out last time I made this. Everyone said it was the best to-date so I incorporated it into the official recipe. White wine can be used in place of malt vinegar if desired.
Cream of chicken soup can be substituted for cream of mushroom if desired.
I don’t measure the seasonings, so 1 teaspoon for each is approximate.
