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Crock Pot Angel Chicken

Crockpot angel chicken is an easy set-and-forget slow cooker chicken dinner with tender shredded breasts in a velvety cream cheese and Italian dressing sauce. Serve creamy slow cooker chicken over angel hair pasta for a comforting creamy chicken pasta meal.
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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
  • 4 boneless skinless chicken breasts
  • 1 packet (0.7 oz) Italian dressing mix
  • 1 can (10.5 oz) cream of mushroom soup
  • 0.5 cup chicken broth
  • 8 oz cream cheese cubed
  • 1 tbsp butter
  • salt and black pepper to taste season to taste
Pasta and toppings
  • 12 oz angel hair pasta, cooked
  • fresh parsley and parmesan for serving

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Layer and season
  1. Season the chicken breasts lightly with salt and pepper, then place them in the crockpot.
  2. Whisk together the Italian dressing mix, cream of mushroom soup, and chicken broth, then pour the mixture over the chicken so it’s evenly coated.
  3. Dot the cubed cream cheese over the top of the sauce.
Slow cook
  1. Cook on LOW for 6 hours (or on HIGH for 3–4 hours) until the chicken is extremely tender and easily pulls apart.
Finish and serve
  1. Shred the chicken directly in the crockpot using two forks, then stir in the butter until the sauce turns silky.
  2. Serve the shredded chicken and sauce over cooked angel hair pasta, then top with parsley and parmesan.

Notes

For best texture, shred the chicken while it’s still hot so it blends into the creamy sauce. Store leftovers in the refrigerator up to 3 days; reheat gently on the stovetop or microwave until warmed through. Freezing is not recommended because cream cheese sauce can separate when thawed. For a lighter option, use low-fat cream cheese and light cream of mushroom soup while keeping the slow-cook method the same.