Crockpot Angel Chicken
Creamy, comforting, and effortlessly delicious — your slow cooker does all the magic in this family favorite!
Juicy shredded chicken in a velvety cream cheese sauce, seasoned with Italian herbs and served over tender angel hair pasta. This dish is a cozy weeknight go-to with minimal prep and maximum flavor!
⏱ Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 6 hours (on low)
- Total Time: 6 hours 10 minutes
- Servings: 4
- Calories: ~510 kcal per serving
Ingredients
- 4 boneless, skinless chicken breasts
- 1 packet (0.7 oz) Italian dressing seasoning mix
- 1 can (10.5 oz) cream of chicken soup
- 8 oz cream cheese, softened
- 1/2 cup chicken broth
- 1/4 cup butter
- 8 oz angel hair pasta
- Salt and black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Make the Sauce:
In a medium saucepan over medium heat, melt the butter. Add the softened cream cheese, cream of chicken soup, and chicken broth. Whisk until smooth and creamy. Stir in the Italian dressing mix and combine well. - Layer in the Crockpot:
Place the chicken breasts in the bottom of your crockpot. Pour the warm sauce over the top, coating the chicken completely. - Cook Low and Slow:
Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender and easily shreds. - Prepare the Pasta:
About 20 minutes before serving, cook the angel hair pasta according to package instructions. Drain and set aside. - Shred and Stir:
Once the chicken is cooked, shred it directly in the crockpot using two forks. Stir to combine well with the creamy sauce. - Serve and Garnish:
Serve the chicken and sauce over a bed of angel hair pasta. Garnish with freshly chopped parsley for a burst of freshness, if desired.
Pro Tip:
Want to elevate it even more? Add sautéed mushrooms, spinach, or sun-dried tomatoes to the sauce for extra flavor and texture!
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