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
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.
Stir cream of mushroom soup, Italian dressing, sour cream, Parmesan cheese, flour, and vinegar together in a bowl; pour over chicken.
Cook on Low for 6 hours.
Shred chicken in the slow cooker using 2 forks.
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.
Serve chicken over angel hair pasta.