“I passed this recipe on to my mom who is “the best cook in the world” and who thinks that great tasting food can’t be easy to prepare, and she loved it!”

Place chicken in slow cooker: Arrange the boneless, skinless chicken breasts in the bottom of your slow cooker.
Prepare the sauce: In a saucepan over medium-high heat, combine the Italian dressing mix, room temperature cream cheese, room temperature butter, cream of chicken soup, and white wine.
Melt and combine sauce: Cook the sauce mixture, stirring occasionally, until the cream cheese has completely melted and all the ingredients are smoothly combined.
Pour sauce over chicken: Once the sauce is smooth, pour it evenly over the chicken breasts in the slow cooker.
Cover and cook: Place the lid on the slow cooker.
Cook on low: Cook on the low setting for 4-6 hours, or until the chicken is cooked through and easily shreds with a fork.
Shred chicken (optional): If desired, remove the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken to the sauce in the slow cooker to keep warm.
Cook pasta: While the chicken is finishing cooking, prepare the angel hair pasta according to the package directions.
Serve: Spoon the creamy Angel Chicken and sauce over the cooked angel hair pasta. Serve immediately and enjoy!