1 teaspoon of sea salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon Italian seasoning
1 teaspoon garlic powder
3 eaches skinless, boneless chicken breast halves
1 (10.75 ounces) can cream of mushroom soup
6 ounces Italian salad dressing
⅔ cup sour cream
½ cup grated Parmesan cheese
¼ cup all-purpose flour
2 teaspoons malt vinegar
1 (8 ounces) package angel hair pasta
Step 1: In a medium mixing bowl, add in the garlic powder, Italian seasoning, paprika, cumin, sea salt, and pepper. Whisk until well mixed.
Step 2: Add in the chicken breasts and season well with the mixture.
Step 3: Place the seasoned chicken into a slow cooker.
Step 4: In another medium mixing bowl, add in the Italian seasoning, Parmesan cheese, flour, mushroom soup, and vinegar. Stir until well blended.
Step 5: Transfer the liquid mixture into the slow cooker.
Step 6: Turn the setting to low and cook for 6 hours.
Step 7: Remove the chicken from the slow cooker and use forks to shred it into pieces.
Step 8: Put the chicken back to the slow cooker.
Step 9: Place a large pot on the stove and pour salted water. Bring to a boil.
Step 10: Add in the angel hair into the pot with boiling water and cook for 4 to 5 minutes or until firm. Stir from time to time to prevent the pasta from sticking.
Step 11: Drain the water and place the cooked pasta in a large serving bowl.
Step 12: Place the shredded chicken on top. Serve and enjoy!