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photorealistic hero shot of Crock Pot Angel Chicken served over pasta
Taha Ayad

Crock Pot Angel Chicken

Crock Pot Angel Chicken is a creamy slow cooker dinner made with tender chicken breasts, a rich cream cheese sauce, and delicate angel hair pasta. This easy dump-and-go recipe is perfect for busy nights when you want comfy comfort food without spending all evening in the kitchen.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts
  • 1 can 10.5 ounces cream of chicken soup
  • 1 cup low-sodium chicken broth
  • 1 package dry Italian dressing mix about 0.7 ounces
  • 4 tablespoons unsalted butter
  • 1 block 8 ounces cream cheese, softened
  • 2 garlic cloves minced
  • ½ teaspoon black pepper
  • 12 ounces angel hair pasta cooked just before serving

Method
 

  1. Season the boneless, skinless chicken breasts lightly with black pepper and set them aside.
  2. In a medium bowl, whisk together the cream of chicken soup, low-sodium chicken broth, softened cream cheese, dry Italian dressing mix, and minced garlic until mostly smooth.
  3. Place the chicken breasts in the bottom of the slow cooker in an even layer.
  4. Pour the creamy sauce mixture evenly over the chicken and place the unsalted butter on top.
  5. Cover and cook on low for 4 to 6 hours or on high for 2 1/2 to 3 1/2 hours, until the chicken reaches 165°F and is very tender.
  6. About 15 minutes before serving, cook the angel hair pasta according to the package directions until al dente, then drain well.
  7. Shred the cooked chicken gently with two forks or leave it in larger pieces, stirring it into the sauce until everything is well coated.
  8. Serve the creamy angel chicken over the hot angel hair pasta and garnish with chopped fresh parsley or grated Parmesan if desired.

Notes

  1. Use low-sodium chicken broth and soup if you want better control over the salt level in the finished dish.
  2. For a thicker sauce, cook the angel chicken uncovered in the slow cooker for the last 20 to 30 minutes or stir in a little extra cream cheese.
  3. You can substitute boneless, skinless chicken thighs for a richer flavor; test for doneness a bit earlier because they may become tender faster.
  4. Store leftovers in an airtight container in the refrigerator for 3 to 4 days and reheat gently with a splash of broth or milk to loosen the sauce.
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