1.5 pounds chicken breast, boneless and skinless

3 cloves garlic, chopped or whole

10.5 ounces cream of chicken soup

3/4 cup chicken stock

4 ounces cream cheese

1/4 cup butter

0.6 ounces Italian dressing mix (dry powder)

1 pound angel hair pasta

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Spray the inside of the crockpot with nonstick cooking spray.
Place chicken breasts and garlic in the crockpot.
Soften butter and cream cheese in the microwave, then whisk until smooth.
Add cream of chicken soup, Italian dressing mix, and chicken stock. Whisk to combine.
Pour sauce over chicken in the crockpot.
Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until chicken is tender.
About 30 minutes before serving, shred the chicken with two forks and stir it into the sauce.
Cook angel hair pasta according to package directions, then drain.
Spoon creamy chicken mixture over pasta and serve warm.

Add red pepper flakes for a spicy kick.

Stir in spinach, broccoli, or peas for added vegetables.

Use cream of mushroom or cream of celery soup for variety.

Top with mozzarella or Parmesan cheese for extra richness.

Serve over zucchini noodles or cauliflower rice for a low-carb option.