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Crockpot Angel Chicken

Crockpot angel chicken is made with slow-cooked chicken breasts in a silky cream of mushroom, cream cheese, and Italian dressing mix sauce. It turns tender and creamy, then coats each piece for serving over angel hair pasta.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 boneless skinless chicken breasts Use thawed chicken for even cooking.
seasoning and dairy sauce
  • 1 packet (0.7 oz) Italian dressing mix
  • 1 stick (1 stick), sliced butter Slice for easy melting.
  • 1 can (10.5 oz) cream of mushroom soup
  • 4 oz cream cheese Soften before mixing.
  • 0.25 cup dry white wine or chicken broth Choose wine for a lighter tang, or use broth for a deeper savory flavor.
  • 0.5 tsp garlic powder
serving
  • 1 Angel hair pasta, cooked, for serving
  • 0.1 Fresh parsley for garnish

Equipment

  • 1 slow cooker

Method
 

Assemble in the slow cooker
  1. Place the boneless skinless chicken breasts in the slow cooker as a single layer.
  2. Whisk the cream of mushroom soup, softened cream cheese, dry white wine or chicken broth, Italian dressing mix, and garlic powder until smooth.
  3. Pour the sauce mixture over the chicken and lay the butter slices on top so they melt into the sauce.
Slow cook
  1. Cook on low for 5–6 hours until the chicken is tender and cooked through.
  2. Alternatively, cook on high for 2.5–3 hours until the chicken is tender and cooked through.
Finish and serve
  1. Stir the sauce until smooth and creamy, coating each piece of chicken.
  2. Serve the creamy chicken over cooked angel hair pasta and garnish with fresh parsley.

Notes

For the smoothest sauce, soften the cream cheese until easily spreadable before whisking; lumps usually disappear once the mixture heats. Refrigerate leftovers in an airtight container for up to 3 days. Freezing is not recommended because cream cheese-based sauces can separate after thawing. If you want a lighter option, use reduced-fat cream cheese and reduced-sodium cream of mushroom soup.