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Crockpot Angel Chicken

Crockpot angel chicken is made by slow-cooking chicken breasts until tender, then stirring in a smooth, creamy sauce. Serve it over angel hair pasta for a pale golden, comforting dinner with fresh parsley.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 0.7 oz Italian dressing mix
  • 0.5 cup butter
  • 10.5 oz cream of mushroom soup
  • 4 oz cream cheese
  • 0.25 cup dry white wine or chicken broth
  • 0.5 tsp garlic powder
  • 1 angel hair pasta, cooked
  • 1 fresh parsley

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken
  1. Place the boneless skinless chicken breasts into the slow cooker in an even layer.
  2. Pour the creamy mixture over the chicken and lay the butter slices on top so they begin melting as the chicken cooks.
  3. Cook on low for 5–6 hours, or high for 2.5–3 hours, until the chicken is tender and cooked through.
Finish the creamy sauce and serve
  1. Stir the sauce until smooth and creamy, coating each piece of chicken.
  2. Serve the chicken over cooked angel hair pasta and garnish with fresh parsley.

Notes

For the smoothest sauce, use softened cream cheese and stir until fully emulsified after cooking. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently until warmed through (add a splash of broth if needed). Freezing: yes, freeze up to 2 months, though the sauce may loosen slightly when thawed. Dietary swap: use reduced-fat cream cheese and butter to lower saturated fat while keeping the creamy texture.