Crock Pot Angel Chicken

Crock Pot Angel Chicken is a set-and-forget slow cooker chicken dish with meltingly tender breasts in a buttery Italian cream cheese sauce. Cooked until fall-apart tender and served over angel hair pasta for a rich, glossy coating.

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Prep Time 10

Cook Time 6

Total Time 6 10

Servings: 6 servings

Course: Main Dish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

Chicken and sauce

2.5 lb boneless skinless chicken breasts
1 packet (1 oz) dry Italian salad dressing mix
1 can (10.5 oz) cream of chicken soup
8 oz cream cheese
0.5 cup butter
0.25 cup dry white wine or chicken broth
0.01 salt to taste
0.01 pepper to taste

Serving

12 oz angel hair pasta cooked, for serving
1 fresh parsley for garnish

Equipment

1 Dutch oven

Method

Season and assemble

Place chicken breasts in the slow cooker and season lightly with salt and pepper.
Combine Italian dressing mix, cream of chicken soup, cubed cream cheese, sliced butter, and white wine, then pour the mixture over the chicken.

Slow-cook

Cover and cook on LOW for 6-7 hours until the chicken is fall-apart tender, or cook on HIGH for 3-4 hours if you need it sooner.

Finish and serve

Shred the chicken in the sauce using two forks, then stir to incorporate the cream cheese completely.
Taste and adjust seasoning so the sauce is rich, creamy, and glossy.
Serve the shredded angel chicken over cooked angel hair pasta and garnish with fresh parsley.

Notes

Pro tip: shred the chicken right in the slow cooker so the sauce stays silky and coats every strand of angel hair pasta. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stove or in the microwave with a splash of broth if needed. Freezing is possible for up to 2 months, though the sauce may slightly change texture. For a lighter option, use reduced-fat cream cheese and lower-sodium cream of chicken soup to cut calories while keeping the creamy result.