1-Gathering and Prepping: First, heat a skillet over medium-high heat and add vegetable oil to coat the bottom. This sets the stage for that golden sear on the chicken. Next, season your chicken breasts with salt and pepper, keeping in mind to skip the pepper if you’re sensitive to salt for a milder taste.

2-Gathering and Prepping: Once seasoned, sear the chicken breasts for 2-3 minutes per side until they turn golden brown, then take them off the heat. In a medium bowl, whisk the softened cream cheese and butter until smooth to form a creamy base for your sauce.

3-Cooking in the Crock Pot: Now, add the cream of chicken soup, minced garlic, chicken broth, and Italian seasoning or salad dressing mix to that bowl and whisk everything together. Spray the inside of your slow cooker with non-stick cooking spray to prevent sticking. Place the seared chicken inside and pour the soup mixture over it all.

4-Cooking in the Crock Pot: Cover and cook on low for 3-4 hours, or until the chicken hits an internal temperature of 165°F. If you’re in a rush, you can cook on high for 2.5 to 3 hours, though low heat works best for extra tenderness. Just before serving, cook your angel hair pasta according to the package until it’s al dente and then drain it.

5-Cooking in the Crock Pot: Serve the chicken whole or shredded, mixed with the pasta in the slow cooker or spooned over the top on plates. Finish with garnishes like parsley, cracked black pepper, and Parmesan cheese to add a fresh touch.