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Crockpot Angel Chicken

Crockpot angel chicken is a slow-cooked main dish with tender chicken breasts in a smooth, creamy sauce made from cream cheese, cream of mushroom soup, and Italian dressing mix. Serve it over angel hair pasta for a pale golden, silky coating with a light garlic finish.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce base
  • 4 boneless skinless chicken breasts
  • 1 packet (0.7 oz) Italian dressing mix
  • 0.5 cup butter
  • 1 can (10.5 oz) cream of mushroom soup
  • 4 oz cream cheese softened
  • 0.25 cup dry white wine or chicken broth
  • 0.5 tsp garlic powder
Serving
  • 1 serving Angel hair pasta, cooked
  • 1 Fresh parsley for garnish

Equipment

  • 1 slow cooker

Method
 

Add chicken to the slow cooker
  1. Place the boneless skinless chicken breasts into the slow cooker in a single layer if possible.
Make the creamy sauce
  1. Whisk together the cream of mushroom soup, softened cream cheese, dry white wine or chicken broth, Italian dressing mix, and garlic powder until smooth and glossy.
  2. Pour the sauce mixture over the chicken in the slow cooker, then lay the sliced butter on top in small pieces.
Slow cook
  1. Cook on low for 5–6 hours, or on high for 2.5–3 hours, until the chicken is tender and cooked through.
Finish and serve
  1. Stir the sauce until completely smooth and creamy, scraping down any unmixed areas along the sides.
  2. Serve the chicken and sauce over the cooked angel hair pasta and garnish with fresh parsley.

Notes

For the smoothest sauce, use softened cream cheese and whisk until no lumps remain before adding to the slow cooker. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently until warm. Freezing is not recommended due to cream cheese texture changes. Dietary swap: use reduced-sodium Italian dressing mix and reduced-sodium cream of mushroom soup to lower sodium.