Ingredients:

  • 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
  • 0.5 cup low-sodium chicken bone broth
  • 1 tbsp fresh garlic, minced
  • 0.7 oz low-sodium Italian dressing mix
  • 4 oz Neufchâtel cheese, cubed
  • 10.5 oz Healthy Request Cream of Chicken Soup
  • 0.25 cup dry white wine
  • 12 oz angel hair pasta
  • 2 tbsp fresh Italian parsley, chopped
  • 0.5 tsp red pepper flakes

Instructions:

  1. Place the trimmed chicken thighs in an even layer at the bottom of a 6-quart slow cooker.
  2. In a medium bowl, whisk together the cream of chicken soup, dry white wine, chicken bone broth, minced garlic, and the Italian dressing mix until smooth.
  3. Pour the sauce mixture over the chicken thighs, ensuring they are fully submerged.
  4. Place the cubed Neufchâtel cheese on top of the sauce. Cover and cook on LOW for 5-6 hours (or HIGH for 3 hours) until chicken reaches an internal temperature of 165°F.
  5. While the chicken finishes, cook the angel hair pasta in a saucepan according to package directions; drain and set aside.
  6. Remove the chicken from the slow cooker and shred into bite-sized pieces using two forks. Whisk the remaining sauce in the crock pot vigorously to emulsify the cheese.
  7. Return the shredded chicken to the sauce. Toss with cooked angel hair pasta and garnish with fresh parsley and red pepper flakes before serving.