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Crock Pot Angel Chicken

Crock Pot Angel Chicken is a set-and-forget slow cooker meal with melty, fall-apart chicken coated in a buttery Italian cream cheese sauce. Serve it over angel hair pasta for a rich, glossy finish that clings to every bite.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

chicken
  • 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
  • 0.5 cup butter
  • 0.25 cup dry white wine or chicken broth
  • salt and pepper to taste
to serve
  • 12 oz angel hair pasta, cooked
  • fresh parsley

Equipment

  • 1 slow cooker

Method
 

Add ingredients to the slow cooker
  1. Place the chicken breasts in the slow cooker and season lightly with salt and pepper. Ensure the chicken is in an even layer so it cooks uniformly.
  2. Combine the Italian dressing mix, cream of chicken soup, cubed cream cheese, sliced butter, and the white wine or chicken broth. Pour the mixture over the chicken so everything is coated.
Slow cook
  1. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until the chicken is fall-apart tender. The sauce should look thickening and glossy at the edges around hour 4 on LOW.
Finish the sauce and serve
  1. Shred the chicken in the sauce using two forks, then stir to incorporate the cream cheese completely. Keep stirring until the cream cheese disappears and the sauce turns smooth and glossy.
  2. Taste and adjust seasoning so the sauce is rich, creamy, and glossy. Add more salt and pepper only as needed.
  3. Serve over cooked angel hair pasta and garnish with fresh parsley. Add extra cracked pepper if desired and let the pasta rest briefly to absorb sauce.

Notes

Pro tip: For the glossiest sauce, shred and stir thoroughly right after cooking so the melted cream cheese emulsifies with the buttery base. Store leftovers in a covered container in the fridge for up to 4 days; reheat gently in the microwave or on the stovetop with a splash of broth. Freezing is yes—freeze the chicken sauce (without pasta) for up to 2 months, then reheat and toss with freshly cooked pasta. For a lighter swap, use light cream cheese and reduced-fat cream of chicken soup (texture stays creamy but sauce is slightly thinner).