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Crock Pot Angel Chicken
Laura

Crock Pot Angel Chicken

Tender chicken breasts slow-cooked in a creamy Italian sauce, served over angel hair pasta. An easy weeknight dinner the whole family loves.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts about 2 large
  • 4 ounces cream cheese softened to room temperature
  • 3 tablespoons unsalted butter softened
  • 10.5 ounce cream of chicken soup low sodium if preferred
  • 3 cloves garlic minced
  • 3/4 cup chicken broth
  • 1 packet (0.7 ounce) dry Italian salad dressing mix
  • to taste salt and black pepper
  • 2 tablespoons vegetable oil for searing
  • 12 ounces angel hair pasta cooked according to package
  • 2 tablespoons fresh parsley chopped for garnish

Equipment

  • Slow cooker (6-quart)
  • Large skillet
  • Medium mixing bowl
  • Whisk
  • Two forks for shredding

Method
 

  1. Pat chicken breasts dry and season both sides with salt and pepper.
  2. Heat vegetable oil in a skillet over medium-high heat. Sear chicken for 2-3 minutes per side until golden brown.
  3. In a medium bowl, whisk together cream cheese and butter until smooth.
  4. Add cream of chicken soup, minced garlic, chicken broth, and Italian dressing mix. Stir until well combined.
  5. Place seared chicken in the bottom of slow cooker. Pour sauce evenly over the top.
  6. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours until chicken reaches 165°F internally.
  7. About 15 minutes before serving, cook angel hair pasta according to package directions.
  8. Shred chicken directly in crockpot using two forks. Stir to coat in sauce.
  9. Serve over pasta and garnish with fresh parsley.

Notes

  • Searing chicken first adds deeper flavor but is optional
  • Use room temperature cream cheese to prevent lumps
  • Do not lift lid during cooking to maintain steady heat
  • Reserve pasta water to thin sauce if needed
  • Store leftovers up to 4 days in fridge or freeze up to 3 months