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Crock Pot Angel Chicken

Crock pot angel chicken is an easy set-and-forget slow cooker angel chicken dinner with tender shredded chicken breasts in a velvety cream sauce. Cream cheese chicken and Italian dressing mix melt into a silky sauce that’s spooned over angel hair pasta for a creamy chicken pasta meal.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless skinless chicken breasts Pat dry before seasoning for better flavor.
  • 1 Salt and black pepper to taste Season lightly; you’ll still have plenty of salt from the dressing mix and soup.
Creamy Italian sauce
  • 1 packet (0.7 oz) Italian dressing mix Adds tang and seasoning to the cream sauce.
  • 1 can (10.5 oz) cream of mushroom soup Forms the base for a thick, creamy sauce.
  • 0.5 cup chicken broth Loosens the sauce so it clings smoothly to pasta.
  • 8 oz cream cheese Use cubed cream cheese for faster melting.
  • 1 tbsp butter Stirs in at the end for extra silkiness.
Pasta and serving
  • 12 oz angel hair pasta Cooked before serving per package directions.
  • 1 Fresh parsley and parmesan for serving Finish with chopped parsley and freshly grated parmesan.

Equipment

  • 1 Dutch oven

Method
 

Season and build the crockpot sauce
  1. Season the chicken breasts lightly with salt and black pepper, then place them in the crockpot.
  2. Whisk the Italian dressing mix, cream of mushroom soup, and chicken broth, then pour the mixture over the chicken.
  3. Dot the cubed cream cheese over the top of the sauce so it melts evenly during cooking.
Slow-cook until tender and silky
  1. Cook on LOW for 6 hours or on HIGH for 3–4 hours until the chicken is extremely tender.
  2. Shred the chicken directly in the crockpot using two forks, then stir in the butter until the sauce is silky.
Serve
  1. Serve the shredded chicken and sauce over cooked angel hair pasta, then top with parsley and parmesan.

Notes

Pro tip: Cubing the cream cheese helps it melt smoothly without lumps. Store leftovers in the refrigerator for up to 3 days; reheat gently on the stovetop or in the microwave, adding a splash of broth if needed. Freezing is not recommended for best pasta texture. For a gluten-free swap, use gluten-free angel hair pasta and verify the dressing mix and soup are gluten-free.