Crockpot Angel Chicken
Crockpot Angel Chicken is the ultimate dump-and-go dinner for busy weeknights. Simply toss five ingredients into the slow cooker for a meal the whole family will love. The tender chicken breasts are smothered in a rich cream cheese and herb sauce that pairs perfectly with angel hair pasta.
Ingredients
FOR THE CHICKEN + SAUCE
- 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)
FOR SERVING
- 12 ounces angel hair pasta
- Chopped parsley or grated parmesan optional
Instructions
- Add the chicken to the bottom of a 6-quart slow cooker.
- Place the cream cheese, cream of chicken soup, Italian dressing seasoning mix, and butter on top of the chicken. Add garlic powder and black pepper if using.
- Cover and cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until the chicken is tender.
- Remove the chicken, shred or slice it, then return it to the slow cooker.
- Stir the sauce well until smooth and creamy. Add a splash of broth if it’s too thick.
- Cook angel hair pasta in salted boiling water, drain, and serve topped with the chicken and sauce.
- Garnish with parsley or parmesan if desired.
Notes
For a thicker sauce, let it sit uncovered on warm for 10 minutes, or use a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water).
Thighs are extra forgiving and stay very tender.
Store leftovers with pasta separate if you can, so the sauce stays creamier.
Tried this recipe?Let us know how it was!