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Crock Pot Angel Chicken

Crock Pot angel chicken is a creamy Italian chicken pasta dinner where chicken breasts slow-cook until fork-tender in a soup-broth dressing sauce. You’ll finish with a silky sauce coating the chicken and serve it over angel hair for an easy weeknight meal.
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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
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 boneless, skinless chicken breasts Use similar-size breasts so they cook evenly.
cream sauce base
  • 1 can (10.75 oz) cream of chicken soup Classic cream-of-chicken soup creates the thick, creamy sauce.
  • 1 cup chicken broth Helps loosen the soup for slow-cooker braising.
  • 2 packet Italian dressing mix, dry Adds savory seasoning and the Italian-style flavor.
  • 4 to 6 cloves garlic Use fresh cloves for best aroma.
  • 4 oz cream cheese, chive and onion flavor Melts into the sauce for a tangy, creamy finish.
  • 4 tbsp butter Adds richness and helps flavor distribute.
pasta
  • 1 Angel hair pasta, for serving Cook just before serving so it stays tender, not mushy.

Equipment

  • 1 slow cooker

Method
 

Slow-cook the chicken
  1. Place the chicken breasts in the bottom of the slow cooker.
  2. Whisk together the cream of chicken soup, chicken broth, and dry Italian dressing mix in a bowl, then pour over the chicken.
  3. Place pats of butter on top of the chicken, add the garlic cloves to the sauce, and place chunks of cream cheese on top.
  4. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is fork-tender and the sauce looks creamy and lightly thickened.
Cook and serve
  1. Just before serving, cook the angel hair pasta according to package directions and drain.
  2. Stir the sauce to combine and serve the chicken and sauce over the pasta, coating the strands until glossy.

Notes

Pro tip: If your sauce looks thinner at the end, stir and let it sit covered in the slow cooker for 10 minutes to thicken. Store leftovers in the fridge for up to 3 days; reheat gently on the stove or in the microwave until hot. Freezing is not recommended because cream cheese sauce can change texture when thawed. For a lighter option, use reduced-fat cream cheese and light cream of chicken soup.