Crockpot Angel Chicken

Name: Crockpot Angel Chicken
Prep time: 10 min
Cook time: 360 min
Ingredients: 2 pounds boneless (skinless chicken breasts (or thighs)); 8 ounces block cream cheese (cubed and softened slightly); 1 can (10.5 oz condensed cream of chicken soup); 1 packet (0.7 oz Italian dressing seasoning mix); ½ cup unsalted butter (1 stick, sliced); 1 teaspoon garlic powder (optional); ¼ teaspoon black pepper (plus more to taste); ¼ cup chicken broth (as needed (optional, to thin the sauce)); 12 ounces angel hair pasta; Chopped parsley or grated parmesan (optional)

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Some dinners don’t need a big introduction. You just want something warm, creamy, and filling that feels like you took your time… even if you didn’t.

Crockpot Angel Chicken is that kind of recipe. Chicken cooks low and slow until it’s tender enough to cut with a spoon, then it gets coated in a silky sauce made from cream cheese, a creamy soup base, and an Italian-style seasoning blend. The whole thing smells like garlic, herbs, and butter the second you lift the lid.

And then you pour that sauce over angel hair pasta.

That’s when people stop talking for a second. The noodles twist and slide through the creamy sauce, the chicken breaks into soft pieces, and suddenly it feels like a comfort meal you’d order at a cozy restaurant—except you made it in your slow cooker on a regular day.

This is also one of those “calendar” recipes. You know what I mean. The kind you make once and then catch yourself thinking, “Okay, that one needs to go into the rotation.” It’s easy to shop for. It feeds a family. It reheats well. It’s mild enough for picky eaters, but still tastes like real food because the herbs and garlic show up.

If you’ve had Angel Chicken before and it turned out thin, oily, or bland, don’t worry. That usually comes down to two things: the order you add ingredients and how you finish the sauce at the end. I’ll walk you through both. Nothing complicated. Just the little choices that make it come out creamy and scoopable instead of watery.

Why You’ll Love This Recipe

Slow cooker friendly. Minimal hands-on time, and the crockpot does the heavy lifting.
Creamy sauce that clings. It’s rich without tasting heavy or greasy.

Mild, family-style flavor. Garlic and herbs give it depth, but it stays approachable.
Great for busy days. Assemble in the morning, eat later.
Easy to stretch. Add mushrooms, spinach, peas, or extra pasta for bigger portions.

Frequently Asked Questions (FAQs)

1) Can I use chicken thighs instead of chicken breasts?
Yes, and they’re fantastic here. Boneless skinless thighs stay extra tender and are harder to overcook. If you use thighs, the cook time is similar, but you may have a little more natural richness in the sauce from the chicken.

2) My sauce looks thin—how do I fix it?
First, stir it well and let it sit uncovered for 10 minutes. If it still looks loose, whisk in a cornstarch slurry (details below). Also make sure you’re using block cream cheese, not whipped, and don’t add extra broth unless you truly need it.

3) Can I cook this on HIGH to make it faster?
You can, but LOW gives the best texture. If you’re short on time, cook on HIGH for about 3–4 hours, then check the chicken. Once it’s tender, switch to warm and finish the sauce.

4) What pasta works besides angel hair?
Angel hair is classic, but thin spaghetti, fettuccine, egg noodles, or even mashed potatoes work beautifully. If you want a sturdier noodle that won’t over-soften in leftovers, thin spaghetti or fettuccine is a great swap.

Ingredients

I’ve included notes and descriptions below for each ingredient in this recipe. For the exact ingredient measurements, jump to the recipe card at the bottom of this post.

Chicken

Boneless, skinless chicken breasts are the most common choice. They slice neatly and soak up the sauce. If your chicken breasts are very thick, you’ll get more even cooking if you cut them in half lengthwise.

Boneless, skinless thighs also work and stay ultra tender. If you’ve ever had slow-cooked chicken breast turn stringy, thighs can be the simple fix.

Cream cheese

Use block cream cheese, not whipped. Block cream cheese melts into the sauce and gives that classic “angel chicken” texture—smooth, thick, and creamy.

Tip: Cut it into cubes so it melts faster and blends more evenly.

Cream of chicken soup

This is the backbone of the sauce. It adds savory flavor and helps the sauce hold together.

If you like a slightly deeper taste, cream of mushroom soup is a good swap (or do one can of each). If you’re feeding picky eaters, cream of chicken keeps it simple.

Italian dressing seasoning mix

This is where that “herby, garlicky, salty” flavor comes from without needing a long spice list. It tastes like Italian seasoning turned up a notch.

If you prefer to control the salt, you can use a homemade blend (I’ll share an easy option below), but the classic recipe uses the mix for a reason. It’s reliable.

Butter

Butter adds richness and gives the sauce a smoother finish. It also helps the seasoning blend taste rounder instead of sharp.

Chicken broth (optional)

You may not need it. Some slow cookers run hot and reduce liquid. Others don’t. A small splash can help if your sauce looks too thick at the end. Start small. You can always add more.

Garlic (optional, but recommended)

A little garlic makes the whole dish taste more “cooked” and less like it came from a packet. Garlic powder works, fresh minced garlic works too.

Angel hair pasta

Angel hair cooks fast and feels light under a creamy sauce. That’s part of the charm.

If you’re making this for leftovers, you might prefer thin spaghetti because it holds texture longer.

Salt and pepper

Go easy at first. Italian dressing mix and soup already bring salt. Taste the sauce at the end, then adjust.

Garnish (optional)

Chopped parsley, cracked black pepper, or a small sprinkle of parmesan adds a fresh finish. Not required. Nice to have.

Instructions

I’ve included step-by-step instructions below to make this recipe easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1: Add the chicken

Place the chicken breasts (or thighs) in the bottom of a 6-quart slow cooker.

If you’re using very large chicken breasts, slice them in half lengthwise first. It helps them cook evenly and makes shredding easier later.

Step 2: Add the sauce ingredients

On top of the chicken, add:

cream cheese (cubed)
cream of chicken soup
Italian dressing seasoning mix
butter

If you’re using garlic, add it now.

Don’t stir aggressively yet. The cream cheese won’t blend until it starts warming. A gentle spread is enough.

Step 3: Cook

Cover and cook:

on LOW for 5–6 hours, or
on HIGH for 3–4 hours

The goal is tender chicken that pulls apart easily.

Cooking time can vary by slow cooker. Some run hot. Some run low. When the chicken is tender, you’re ready for the next step.

Step 4: Shred or slice the chicken

Remove the chicken to a plate or cutting board.

Shred it with two forks, or slice it into pieces. Shredded chicken gives you more sauce in every bite. Sliced chicken looks a little neater on the plate. Both work.

Return the chicken to the slow cooker.

Step 5: Stir the sauce until smooth

Now stir well. This is where everything comes together.

Keep stirring until the cream cheese is fully blended and the sauce looks smooth and creamy. If you see little cream cheese pockets, keep going. They’ll melt in.

If the sauce looks too thick, add chicken broth a few tablespoons at a time.

Step 6: Cook the angel hair pasta

Cook angel hair pasta in salted boiling water until just tender.

Angel hair cooks quickly, usually 3–5 minutes depending on the brand. Don’t walk away. It goes from perfect to too soft fast.

Drain the pasta. Don’t rinse it. You want the sauce to cling.

Step 7: Serve

Spoon the chicken and sauce over the angel hair pasta.

Finish with black pepper, parsley, or parmesan if you like.

What “Angel Chicken” tastes like

If you’ve never had this dish, here’s the best way to describe it:

It’s creamy like a rich pasta sauce, but it doesn’t taste like alfredo. It’s more savory and herby. The Italian seasoning mix brings a bright, garlicky, slightly tangy note that keeps the sauce from tasting flat. The chicken is soft and mild, soaking up all that flavor.

It’s not spicy. It’s not sharp. It’s cozy.

The sauce is the star, and the pasta is basically there to carry it.

Best chicken to use

Chicken breasts

Great when you want a leaner dish and clean slices. The trick is not overcooking them. LOW and slow helps.

If your slow cooker runs hot, check on the early side. When chicken breast overcooks, it can turn stringy. You want it tender, not dry.

Chicken thighs

Thighs are forgiving. They stay juicy, shred easily, and taste rich. If you’re cooking for a crowd and want the safest option, thighs are hard to beat.

A simple size tip

Even pieces cook evenly. If you have one giant chicken breast and two small ones, the small ones will finish first. Trim or cut to keep sizes similar.

How to keep the sauce creamy

Cream cheese sauces can separate if they’re treated roughly. The good news is: slow cookers are pretty gentle. Still, these tips help.

Use block cream cheese

Whipped cream cheese has added air and stabilizers. It can behave differently in heat and won’t always give you the same thick, velvety sauce.

Add cream cheese on top, not at the very bottom

If cream cheese sits right against the hottest spot of the slow cooker for hours, it can scorch slightly on the edges. Putting it on top of the chicken helps it melt more gently.

Stir at the end, not the beginning

Early stirring doesn’t do much because the cream cheese is still cold. Stirring later gives you a smoother sauce with less effort.

Don’t drown the sauce with extra liquid

Some versions call for a lot of broth. You don’t need much. Add liquid only if the sauce is truly too thick after blending.

How to thicken the sauce

Most of the time, this sauce thickens naturally once you stir it and let it sit a few minutes. If your sauce is still thin, here are easy fixes.

Option 1: Let it rest uncovered

Turn the slow cooker to warm, remove the lid, and let it sit for 10–15 minutes. Steam escapes. Sauce thickens.

Option 2: Cornstarch slurry

In a small bowl, whisk:

1 tablespoon cornstarch + 1 tablespoon cold water

Stir it into the sauce, cover, and cook on HIGH for 10–15 minutes, stirring once halfway through.

If you want it thicker, repeat with another small slurry. Don’t dump in dry cornstarch. It clumps.

Option 3: Cream cheese boost

If you love an extra-thick sauce, add 2 more ounces of cream cheese at the end and stir until melted. Richer, thicker, very comforting.

Optional additions

This recipe is comforting as-is, but you can build on it easily.

Mushrooms

Add 8 ounces sliced mushrooms to the slow cooker at the beginning. They release liquid as they cook, so expect a slightly looser sauce (which you can thicken at the end).

Spinach

Stir in 2–3 cups fresh baby spinach at the end, right after you shred the chicken. Put the lid on for 5 minutes. It wilts down quickly.

Peas

Add frozen peas at the end and let them warm through for 10 minutes. They add sweetness and color.

Sun-dried tomatoes

A few chopped sun-dried tomatoes (packed in oil, drained) give a deeper Italian-style flavor. Start with a small amount. They’re strong.

Parmesan

Stir in ½ cup parmesan at the end for extra savory flavor. It makes the sauce taste more “restaurant.”

A little heat

Red pepper flakes or a few drops of hot sauce work well. Keep it subtle unless everyone loves spicy food.

What to serve with it

Angel Chicken is rich and creamy, so sides that feel fresh are a smart match.

A simple green salad with a tangy dressing

Roasted broccoli or green beans
Steamed asparagus with lemon
Garlic bread if you want to lean into comfort (no judgment)
Sautéed zucchini for something light

If you’re serving a group, a salad and one green vegetable is usually plenty. The pasta carries the meal.

Recipe tips

Use the right slow cooker size

A 6-quart slow cooker is ideal. If your slow cooker is very large and the ingredients sit in a thin layer, things can cook faster than expected. In that case, check the chicken early.

Don’t overcook the pasta

Angel hair is delicate. Cook it right before serving if you can. If it sits too long, it softens.

If you need to hold pasta for a bit, toss it with a small pat of butter to keep it from sticking, then spoon sauce over it when serving.

If you want to serve it “buffet style”

Keep the chicken and sauce in the crockpot on warm. Cook pasta separately and keep it in a covered dish. People can build their bowls as they go. It stays neat and easy.

Want more sauce?

Double the sauce ingredients (cream cheese, soup, butter, seasoning) while keeping the chicken the same. Great if you like very saucy pasta or if you’re stretching the recipe with extra noodles.

Salt at the end

Taste after everything is blended. That’s when you know what it needs. A little pepper at the end makes a big difference too.

Storage and reheating

Refrigerator

Store leftovers in an airtight container for up to 4 days.

If possible, store pasta and chicken separately. Pasta absorbs sauce as it sits, so separating helps keep the sauce creamy.

Reheat on the stove (best texture)

Add the chicken and sauce to a skillet over medium-low heat.

Stir gently until warmed through. If it’s thick, add a splash of milk or broth. Just a splash.

Reheat in the microwave (quick option)

Microwave in 45-second bursts, stirring between rounds.

Creamy sauces reheat better with gentle heat. If you blast it too hot too fast, the sauce can look oily.

Reheat in the slow cooker

If you’re reheating for a group, place leftovers back in the crockpot on LOW for 30–45 minutes, stirring occasionally.

Freezing and make-ahead

Make-ahead

You can assemble everything in the slow cooker insert the night before (if your insert is removable and refrigerator-safe). Cover and refrigerate. In the morning, place it in the slow cooker base and cook as directed.

Tip: If your insert is cold from the fridge, give it 10–15 minutes on the counter before turning on the slow cooker. Less temperature shock.

Freezing

Cream cheese sauces can change texture after freezing. It’s still tasty, but the sauce may separate slightly when thawed.

If you plan to freeze, freeze the chicken and sauce (not the pasta). Thaw overnight in the fridge, reheat gently, and stir well to bring it back together.

Freeze up to 2 months in a freezer-safe container.