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Ingredients
5 to 6 Chicken thighs
1 Can cream of mushroom soup
4 Ounces onion and chive cream cheese
2 Cups chicken broth
1 Packet dry Italian salad dressing
3 Tablespoons cornstarch
3 Tablespoons cold water
1 Pound angel hair pasta cooked and drained
Instructions
Spread chicken thighs across the bottom of crockpot, cover thighs with cream of mushroom soup, add in your cream cheese, pour in chicken broth and sprinkle with Italian dressing mix. Cover and cook on low to 5 to 6 hours.
About 15 minutes from dinner time, boil water and drop your pasta in. While the pasta is cooking, remove lid from crockpot so some of the moisture can evaporate. Take two forks and shred the chicken. Combine cornstarch and cold water and whisk until smooth then add to crockpot slowly and stir until well blended.
Once the pasta is finished cooking, toss it in the crockpot and combine with chicken. and you're ready to eat.