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Crock Pot Angel Chicken

Crock Pot Angel Chicken is a slow cooker angel chicken dinner with meltingly tender chicken in a buttery Italian cream cheese sauce. The sauce cooks down into a rich, glossy coating that’s served over delicate angel hair pasta.
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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: 700
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce
  • 2.5 lb boneless skinless chicken breasts
  • 1 packet (1 oz) dry Italian salad dressing mix
  • 1 can (10.5 oz) cream of chicken soup
  • 8 oz cream cheese, cubed
  • 0.5 cup butter, sliced
  • 0.25 cup dry white wine or chicken broth
  • 1 salt
  • 1 pepper
Serve
  • 12 oz angel hair pasta cooked, for serving
  • 1 fresh parsley for garnish

Equipment

  • 1 slow cooker

Method
 

Set up the slow cooker
  1. Place the chicken breasts in the slow cooker and season lightly with salt and pepper. Keep the seasoning even so the finished sauce tastes balanced.
  2. Combine the Italian dressing mix, cream of chicken soup, cubed cream cheese, sliced butter, and white wine, then pour the mixture over the chicken. Make sure the chicken is mostly covered by the creamy mixture.
Slow cook
  1. Cover and cook on LOW for 6-7 hours until the chicken is fall-apart tender. The surface should look thick and creamy with bubbles around the edges.
  2. Or cook on HIGH for 3-4 hours until the chicken is fall-apart tender. The sauce should be fully melted and cohesive when you check.
Finish and serve
  1. Shred the chicken in the sauce using two forks, then stir to incorporate the cream cheese completely. The sauce should turn rich, creamy, and glossy as it smooths out.
  2. Taste the sauce and adjust seasoning with salt and pepper. It should be savory and creamy without tasting flat.
  3. Serve the angel chicken over cooked angel hair pasta and garnish with fresh parsley. Top each bowl so the sauce coats the pasta lightly and clings to the strands.

Notes

For the creamiest texture, stir after shredding to fully dissolve any remaining cream cheese lumps. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stove or in the microwave with a splash of broth to loosen the sauce. Freezing is not recommended because pasta sauce can separate after thawing. For a lighter option, use reduced-fat cream cheese and reduced-fat cream of chicken soup.