Ingredients:

1 teaspoon sea salt

1 teaspoon ground black pepper

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon Italian seasoning

1 teaspoon garlic powder

3 skinless, boneless chicken breast halves

1 (10.75 ounce) can cream of mushroom soup

6 ounces Italian salad dressing

2/3 cup sour cream

1/2 cup grated Parmesan cheese

1/4 cup all-purpose flour

2 teaspoons malt vinegar (optional)

1 (8 ounce) package angel hair pasta

Directions:

1. Whisk sea salt, black pepper, cumin, paprika, Italian seasoning, and garlic powder together in a bowl. Season chicken breasts with seasoning mixture and place chicken in the Slow cooker.

2. Stir cream of mushroom soup, Italian dressing, sour cream, Parmesan cheese, flour, and vinegar together in a bowl; pour over chicken.

3. Cook on Low for 6 hours.

4. Shred chicken in the Slow cooker using 2 forks.

5. Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.

6. Serve chicken over angel hair pasta.

Bon Appetit!