Go Back

Crock Pot Angel Chicken

Crock Pot Angel Chicken is a set-and-forget slow cooker angel chicken recipe with meltingly tender breasts in a buttery Italian cream cheese sauce. Shredded chicken gets mixed into the sauce until rich and glossy, then served over delicate angel hair pasta.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 2.5 lb boneless skinless chicken breasts
Italian flavor base
  • 1 can (1 oz) dry Italian salad dressing mix
Creamy soup base
  • 1 can (10.5 oz) cream of chicken soup
Cream cheese
  • 8 oz cream cheese
Butter
  • 0.5 cup butter
White wine or broth
  • 0.25 cup dry white wine or chicken broth
Seasoning
  • 0.1 salt and pepper to taste
Pasta for serving
  • 12 oz angel hair pasta cooked, for serving
Garnish
  • 0.25 cup fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and load the slow cooker
  1. Place the boneless skinless chicken breasts in the slow cooker and season lightly with salt and pepper.
  2. Cover and cook on LOW for 6-7 hours (or HIGH for 3-4 hours) until the chicken is fall-apart tender.
Mix the creamy sauce and cook
  1. Combine the dry Italian salad dressing mix, cream of chicken soup, cubed cream cheese, sliced butter, and white wine (or chicken broth), then pour over the chicken.
  2. Keep the slow cooker covered while the sauce melts and thickens during cooking, so the chicken stays submerged in the creamy mixture.
Shred, thicken, and serve
  1. Shred the chicken in the sauce using two forks, then stir to incorporate the cream cheese completely and create a rich, glossy coating.
  2. Taste and adjust seasoning so the sauce is rich, creamy, and glossy.
  3. Serve the angel chicken over cooked angel hair pasta and garnish with fresh parsley.

Notes

Pro tip: for extra gloss, stir the shredded chicken thoroughly right at the end so the melted cream cheese emulsifies into the sauce. Store leftovers in the fridge up to 3-4 days in an airtight container; freeze up to 2 months (pasta can get soft—store pasta separately if possible). For a lighter option, use low-fat cream cheese and reduced-fat cream of chicken soup while keeping cook times the same.