Creamy Crock Pot Angel Chicken with Italian Dressing

Instructions:

1. Whisk the fats. In a medium mixing bowl, use a high speed whisk to combine 115g melted butter and 225g softened cream cheese until the mixture is smooth and free of large lumps. Note: Room temperature cheese is non negotiable here.
2. Build the emulsion. Gradually whisk in 298g condensed cream of chicken soup, 120ml chicken bone broth, and 20g dry Italian dressing mix until a cohesive, silky emulsion is formed.
3. Arrange the protein. Place the 900g chicken thighs in a single layer at the bottom of your 6 quart slow cooker.
4. Submerge the chicken. Pour the cream cheese mixture over the chicken, using a spatula to ensure all pieces are fully submerged to prevent drying. The sauce should completely coat every inch.
5. Set the timer. Cover and cook on Low for 4 hours. Wait until the chicken reaches an internal temperature of 74°C (165°F).
6. Boil the pasta. While the chicken finishes, prepare 450g angel hair pasta in a large pot of boiling salted water until al dente; drain well.
7. Shred the meat. Shred the chicken slightly with two forks directly in the pot. Note: Don't over shred; you want chunky, rustic pieces.
8. The final toss. Serve the chicken and its velvety sauce generously over the cooked pasta.
9. Add the garnish. Sprinkle with 15g fresh minced parsley until the dish looks vibrant and fresh.