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Crockpot Angel Chicken

Crockpot angel chicken is a simple slow-cooker method that turns boneless breasts into tender pieces coated in a smooth, creamy sauce. Cook low for 5–6 hours and serve over angel hair pasta with fresh parsley.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

Crockpot angel chicken
  • 4 boneless skinless chicken breasts
  • 1 packet (0.7 oz) Italian dressing mix
  • 0.5 cup butter
  • 1 can (10.5 oz) cream of mushroom soup
  • 4 oz cream cheese
  • 0.25 cup dry white wine or chicken broth
  • 0.5 tsp garlic powder
  • 4 oz angel hair pasta, cooked
  • 1 fresh parsley

Equipment

  • 1 Dutch oven

Method
 

Load the slow cooker
  1. Place the chicken breasts in the slow cooker in an even layer.
  2. In a separate bowl, whisk the cream of mushroom soup, softened cream cheese, white wine (or chicken broth), Italian dressing mix, and garlic powder until smooth and lump-free.
  3. Pour the mixture over the chicken and lay the sliced butter on top.
Cook until tender
  1. Cook on LOW for 5–6 hours, or HIGH for 2.5–3 hours, until the chicken is tender and cooked through.
Finish and serve
  1. Stir the sauce until smooth and creamy, coating each piece of chicken.
  2. Serve over cooked angel hair pasta and garnish with fresh parsley.

Notes

For the creamiest texture, stir well right after cooking so the butter and cream cheese fully emulsify into the sauce. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in the microwave or on the stove. Freezing is not recommended for best sauce texture. For a lighter option, use reduced-fat cream cheese and butter.