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Crock Pot Angel Chicken

Crock Pot Angel Chicken is a set-and-forget slow cooker meal with meltingly tender chicken in a buttery Italian cream cheese sauce. Serve the glossy, creamy coating over angel hair pasta for an easy, comforting dinner.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce
  • 2.5 lb boneless skinless chicken breasts
  • 1 can (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
  • 0.25 salt to taste
  • 0.25 pepper to taste
To serve
  • 12 oz angel hair pasta cooked
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Load the slow cooker
  1. Place the chicken breasts into the slow cooker, then season lightly with salt and pepper.
  2. Combine the Italian dressing mix, cream of chicken soup, cubed cream cheese, sliced butter, and the white wine (or chicken broth), then pour the mixture over the chicken.
Slow cook
  1. Cover and cook on LOW for 6-7 hours (or HIGH for 3-4 hours) until the chicken is fall-apart tender.
Finish the sauce and serve
  1. Shred the chicken in the sauce using two forks, then stir until the cream cheese is fully incorporated.
  2. Taste and adjust seasoning so the sauce is rich, creamy, and glossy.
  3. Serve the angel chicken over cooked angel hair pasta, then garnish with fresh parsley.

Notes

For the silkiest texture, shred thoroughly and stir for a full minute so the cream cheese melts into a glossy coating. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stovetop or microwave until steaming. Freezing is not recommended because the cream sauce can break. For a lighter option, use reduced-fat cream cheese and butter.