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Crock Pot Angel Chicken

Crockpot angel chicken with tender, slow-cooked chicken breasts in a velvety cream cheese and Italian dressing sauce. Shred-and-stir results in a silky creamy sauce piled over angel hair pasta for an easy set-and-forget chicken dinner.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
Italian dressing base
  • 1 packet (0.7 oz) Italian dressing mix
  • 1 can (10.5 oz) cream of mushroom soup
  • 0.5 cup chicken broth
Cream cheese sauce
  • 8 oz cream cheese, cubed Cube so it melts evenly.
  • 1 tbsp butter Stir in at the end for extra silkiness.
Seasoning
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
Pasta and toppings
  • 12 oz angel hair pasta, cooked
  • 1 fresh parsley and parmesan for serving Use as a finishing garnish.

Equipment

  • 1 slow cooker

Method
 

Cook in the slow cooker
  1. Season the chicken breasts lightly with salt and black pepper, then place them in the slow cooker. Spread them out so they cook evenly.
  2. Whisk together the Italian dressing mix, cream of mushroom soup, and chicken broth, then pour the mixture over the chicken. Make sure the sauce covers most of the chicken for consistent flavor.
  3. Dot the cubed cream cheese over the top of the sauce. Leave small pieces visible so they melt into the cream base as it heats.
  4. Cook on low for 6 hours or on high for 3–4 hours until the chicken is extremely tender. The chicken should pull apart easily with a fork.
Shred and serve
  1. Shred the chicken directly in the crockpot using two forks, then stir until it’s evenly mixed into the creamy sauce. Keep stirring until the sauce looks smooth and cohesive.
  2. Stir in the butter until the sauce turns silky. Taste and adjust seasoning with additional salt and black pepper if needed.
  3. Serve the shredded chicken and sauce over the cooked angel hair pasta, then top with parsley and parmesan. Spoon the sauce so it pools around the pasta for the best texture.

Notes

For best shredding, let the chicken finish cooking until it is extremely tender, then shred right in the crockpot to keep the sauce silky. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stovetop or microwave with a splash of broth to loosen the sauce. Freezing: yes, freeze chicken and sauce separately (without pasta) for up to 2 months, then thaw and reheat; cook fresh pasta when serving. If you want a lighter option, use reduced-fat cream cheese and a lower-sodium cream of mushroom soup.