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Crock Pot Angel Chicken

Crock Pot angel chicken features tender chicken breasts simmered in a creamy Italian dressing and cream cheese sauce for easy, spoon-over pasta dinners. Cook low in the slow cooker until the sauce turns rich and tangy, then shred and serve over angel hair pasta with parsley.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless chicken breasts Use evenly thick pieces for consistent tenderness.
Italian seasoning and creamy base
  • 1 packet Italian dressing seasoning
  • 1 can cream of chicken soup
  • 4 oz cream cheese
  • 0.25 cup butter
Serving
  • 1 Cooked angel hair pasta, for serving Reheat if needed so it’s hot when chicken is ready.
  • 1 Fresh parsley, for garnish Use chopped parsley for bright color.

Equipment

  • 1 Dutch oven

Method
 

Slow cooker prep
  1. Place the boneless chicken breasts in the slow cooker and sprinkle with the Italian dressing seasoning.
  2. Add the cream of chicken soup, cream cheese, and butter on top of the chicken.
Cook low
  1. Cover and cook on LOW for 4 hours, until the chicken is tender and the sauce is creamy, with no more than occasional quick checks for doneness.
Finish and serve
  1. Shred or slice the chicken and stir it into the creamy sauce until evenly coated.
  2. Serve the angel chicken over angel hair pasta and garnish with fresh parsley.

Notes

For extra creamy sauce, let the chicken rest in the slow cooker for 5 minutes after cooking, then stir well before serving. Store leftovers in the fridge for up to 4 days; reheat gently until hot throughout. Freezing: yes, freeze up to 2 months and thaw in the refrigerator before reheating. For a lighter option, use reduced-fat cream cheese and a reduced-sodium cream of chicken soup.