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Crock Pot Angel Chicken

Crock Pot angel chicken is set-and-forget slow cooker angel chicken with meltingly tender chicken in a rich, glossy Italian cream cheese sauce. Cook it until fall-apart tender, shred in the pot, then serve over delicate angel hair pasta for an easy crockpot chicken dinner.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Boneless skinless chicken breasts
  • 2.5 lb boneless skinless chicken breasts
Italian dressing mix
  • 1 packet (1 oz) dry Italian salad dressing mix
Cream of chicken soup
  • 1 can (10.5 oz) cream of chicken soup
Cream cheese
  • 8 oz cream cheese Cubed
Butter
  • 0.5 cup butter Sliced
White wine or chicken broth
  • 0.25 cup dry white wine or chicken broth
Salt and pepper
  • 0.25 salt and pepper to taste
Angel hair pasta
  • 12 oz angel hair pasta Cooked, for serving
Fresh parsley
  • 0.25 fresh parsley For garnish

Equipment

  • 1 slow cooker

Method
 

Season and layer in the slow cooker
  1. Place the chicken breasts in the slow cooker and season lightly with salt and pepper.
Make the Italian cream cheese sauce
  1. Combine the dry Italian salad dressing mix, cream of chicken soup, cubed cream cheese, sliced butter, and the white wine (or chicken broth) and stir until evenly combined.
  2. Pour the sauce mixture over the chicken so the breasts are covered.
Slow cook until fall-apart tender
  1. Cover and cook on LOW for 360 minutes, until the chicken is fall-apart tender.
  2. If cooking on HIGH, cover and cook for 210 minutes until the chicken is fall-apart tender.
Shred and finish the sauce
  1. Shred the chicken in the sauce using two forks so the strands mix through the creamy base.
  2. Stir to incorporate the cream cheese completely, leaving the sauce rich and glossy with no visible cream cheese lumps.
  3. Taste and adjust seasoning so the sauce is creamy and well-balanced, then keep it covered until ready to serve.
Serve
  1. Serve the angel chicken over cooked angel hair pasta, letting the sauce coat the noodles.
  2. Garnish with fresh parsley and finish with a cracked pepper sprinkle if desired.

Notes

Pro tip: cubing the cream cheese and slicing the butter helps it melt smoothly into a glossy sauce during the first hour of slow cooking. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop or in the microwave until hot. Freezing is not recommended because cream cheese sauce can split when thawed, but you can freeze the cooked chicken and sauce separately and reheat then gently stir back together. For a lighter option, use reduced-fat cream cheese and reduced-sodium cream of chicken soup.