Crockpot Angel Chicken is one of those dinners that feels like you did a lot… even though the slow cooker did the heavy lifting. You end up with tender chicken in a creamy, savory sauce that practically begs for a pile of angel hair pasta.
It’s rich without being fussy. Comforting without being complicated. And the leftovers? Even better the next day.
If you like cozy meals that come together with simple ingredients, this one belongs in your regular rotation. The sauce turns silky, the chicken stays juicy, and your kitchen smells like something good is happening long before dinnertime.
YOU WILL LOVE THIS CROCKPOT ANGEL CHICKEN
CREAMY AND COMFORTING: The sauce is the best part—smooth, velvety, and loaded with flavor that clings to every strand of pasta.
EASY DINNER WIN: You’ll do a quick mix, set the lid on, and come back to a meal that feels “made from scratch” without the stress.
FAMILY-FRIENDLY: Mild, savory flavors. No surprise heat. Just a dinner that usually gets clean plates.
PERFECT FOR LEFTOVERS: The sauce thickens up in the fridge in the best way. Reheat gently and it’s right back to creamy.
WHAT IS ANGEL CHICKEN?
Angel Chicken is a classic slow cooker dinner where chicken cooks low and slow in a creamy sauce made with pantry staples.
Most versions use:
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Chicken (breasts or thighs)
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Italian dressing seasoning mix for a punch of herby flavor
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Cream cheese for that smooth, rich texture
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Cream of mushroom soup (golden mushroom is especially tasty) to deepen the savory flavor
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Butter to round everything out
Once the chicken is cooked, you stir the sauce until it’s silky and serve it over angel hair pasta (that’s where the “angel” part really earns its name). It’s soft, twirly, and soaks up every bit of that creamy sauce.
CROCKPOT ANGEL CHICKEN RECIPE INGREDIENTS
Every ingredient here has a job. Nothing fancy, just smart choices that build big flavor.
Produce
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garlic (optional, but so good)
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parsley (optional garnish)
Protein
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boneless skinless chicken breasts or thighs
Canned Goods
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golden mushroom soup (or cream of mushroom)
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chicken broth (or stock)
Seasonings
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Italian dressing seasoning mix
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black pepper
Dairy
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cream cheese
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butter
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grated Parmesan (optional, but adds a salty finish)
Pasta
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angel hair pasta
THE BEST ANGEL CHICKEN INGREDIENTS
You’ll need:
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2½ pounds boneless skinless chicken breasts (about 4 large breasts)
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1 (0.7-ounce) packet Italian dressing seasoning mix
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1 (10.5-ounce) can golden mushroom soup
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¾ cup low-sodium chicken broth
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8 ounces cream cheese, softened and cut into cubes
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4 tablespoons unsalted butter, cut into pieces
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½ teaspoon black pepper
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2 teaspoons minced garlic (optional)
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12 ounces angel hair pasta
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¼ cup grated Parmesan cheese (optional)
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chopped parsley for garnish (optional)
OUR RECIPE DEVELOPER SAYS
If you’re using chicken breasts that are very thick, you can slice them in half lengthwise so they cook more evenly and stay tender.
HOW TO MAKE ANGEL CHICKEN IN THE CROCKPOT
This is the kind of recipe that fits real life. A few minutes of prep, then you walk away.
STEP ONE: Prep the Slow Cooker
Lightly spray the inside of your crockpot with nonstick cooking spray (or use a liner if you like easy cleanup).
STEP TWO: Add the Chicken
Place the chicken in the bottom of the slow cooker in a single layer if possible. It’s okay if pieces overlap a bit, but don’t pack it in too tightly.
STEP THREE: Mix the Sauce Base
In a medium bowl, whisk together:
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golden mushroom soup
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chicken broth
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Italian dressing seasoning mix
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black pepper
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minced garlic (if using)
Pour the mixture over the chicken.
PRO TIP:
Using low-sodium broth helps keep the seasoning packet from making the sauce too salty. You can always add a pinch of salt at the end if it needs it.
STEP FOUR: Add Butter
Scatter the butter pieces over the top. Don’t stir. Just let it melt into the sauce while everything cooks.
STEP FIVE: Cook Low and Slow
Cover and cook on LOW for 4½ to 5½ hours, or until the chicken is cooked through and easy to pull apart.
Chicken thighs can handle a little more time. Breasts are leaner, so try not to push them too far past done.
STEP SIX: Add the Cream Cheese
About 20–30 minutes before serving, add the cubed cream cheese. Put the lid back on and let it soften into the sauce.
STEP SEVEN: Stir Until Smooth
Once the cream cheese is soft, whisk or stir the sauce until it turns creamy and smooth. If the chicken is in large pieces, lift it out briefly, whisk the sauce well, then return the chicken.
STEP EIGHT: Shred or Slice the Chicken
You can shred the chicken right in the slow cooker with two forks, or slice it into chunks if you prefer bigger pieces.
STEP NINE: Cook the Pasta
Cook the angel hair pasta according to package directions until just al dente. Drain well.
STEP TEN: Serve
Pile pasta into bowls and spoon the chicken and sauce over the top. Finish with Parmesan and parsley if you want that extra “restaurant” look.
TIPS FOR A CREAMY, SMOOTH SAUCE
Cream cheese sauces are easy… but they do have a personality. These tips keep everything silky.
SOFTEN THE CREAM CHEESE
Cold cream cheese straight from the fridge takes longer to melt and can leave little lumps. Let it sit out for 20 minutes, then cube it. Small cubes melt fast.
DON’T ADD CREAM CHEESE TOO EARLY
If cream cheese cooks for hours, the sauce can separate or look grainy. Adding it near the end keeps it creamy.
WHISK FOR THAT SILKY FINISH
A quick whisk at the end pulls everything together. If you only have a spoon, stir patiently and break up the cream cheese as it melts.
KEEP CHICKEN BREASTS TENDER
Chicken breasts can dry out if they cook too long. Start checking around 4½ hours on low, especially if your pieces are smaller.
PRO TIP:
If you know your day will run long, use boneless skinless thighs. They stay juicy and forgiving.
CROCKPOT ANGEL CHICKEN SUBSTITUTIONS AND ADDITIONS
This recipe is flexible. Use what you’ve got, or tweak it for your crew.
CHICKEN:
Swap breasts for thighs, or do a mix. Thighs give you extra richness and stay tender even if the cook time runs a bit longer.
SOUP:
Golden mushroom soup adds a deeper flavor, but cream of mushroom works great too. Cream of chicken is also a solid option if that’s what’s in your pantry.
BROTH:
Chicken broth is classic. You can use stock for a slightly richer sauce. If you want a little zip, replace ¼ cup of the broth with a splash of white grape juice (not wine) for a gentle sweetness—still family-friendly.
EXTRA FLAVOR:
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Add ½ teaspoon onion powder if you want a slightly stronger savory note.
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Stir in 1 cup of sliced mushrooms during the last hour for more texture.
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Toss in a handful of baby spinach right before serving. It wilts fast and adds color.
MAKE IT CHEESIER:
Parmesan adds a salty finish that makes the sauce taste even more “complete.” A little goes a long way.
HOW TO SERVE CROCKPOT ANGEL CHICKEN
Angel hair pasta is the traditional choice for a reason. It’s light, cooks fast, and the sauce coats it beautifully.
But you’ve got options.
CLASSIC BASE IDEAS
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Angel hair pasta (the go-to)
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Egg noodles for a heartier bite
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Rice if you want something simple and neutral
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Mashed potatoes when you want full comfort-food mode
SIDE DISHES THAT GO GREAT
This dish is creamy and rich, so lighter sides balance it out.
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steamed green beans
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roasted broccoli
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simple salad with crisp lettuce
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roasted carrots
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warm dinner rolls for scooping up sauce
OUR RECIPE DEVELOPER SAYS
Serve the pasta separately and spoon the chicken and sauce over top. It keeps leftovers from turning into one big soft pasta block in the fridge.
TROUBLESHOOTING CROCKPOT ANGEL CHICKEN
If something looks “off,” it’s usually an easy fix.
Sauce looks too thin:
Leave the lid off for 10–15 minutes on low and let it reduce. You can also stir in 2 tablespoons of Parmesan to thicken slightly.
Sauce looks lumpy:
Whisk longer. If the cream cheese was cold, it may just need more time and stirring to smooth out.
Sauce tastes too salty:
Add a splash more broth and stir well. Serving it over pasta also balances saltiness.
Chicken seems dry:
Shred it and let it sit in the sauce for 10 minutes before serving. The sauce soaks back in and helps a lot.
HOW TO STORE CROCKPOT ANGEL CHICKEN
This is a great make-ahead dinner, and it reheats really well when you go slow.
MAKE AHEAD
You can mix the soup, broth, seasoning, garlic, and pepper the night before and store it covered in the fridge. In the morning, pour it over the chicken in the crockpot and cook as directed.
IN THE FRIDGE
Let leftovers cool to room temperature. Store chicken and sauce in an airtight container for up to 3 to 4 days.
If possible, store pasta separately so it doesn’t soak up all the sauce.
IN THE FREEZER
Freeze the chicken and sauce (without pasta) in a freezer-safe container for up to 2 months. Label it with the date so you don’t forget what’s in there.
Cream cheese sauces can change texture a little after freezing, but gentle reheating and a good stir usually bring it right back.
REHEATING
Stovetop:
Warm in a saucepan over low heat, stirring often. Add a splash of broth if the sauce thickened in the fridge.
Microwave:
Heat in short bursts, stirring between each one. Lower power works better for creamy sauces than blasting it on high.
From the freezer:
Thaw overnight in the fridge, then reheat gently on the stovetop.
CROCKPOT ANGEL CHICKEN FAQS
Can I cook this on HIGH instead of LOW?
You can, but low heat gives the best texture. If you need high, cook for about 2½ to 3½ hours, then check for doneness. Add the cream cheese near the end like the recipe says.
Do I have to shred the chicken?
Nope. Shredded chicken soaks up more sauce, but sliced chicken looks nice and works just as well. Choose what your family likes.
What if I only have frozen chicken?
For best results, thaw first so it cooks evenly and safely. Frozen chicken can cook unevenly in a slow cooker and leave you with weird texture.
Can I add vegetables?
Yes. Mushrooms are a natural fit. Spinach is easy. Even peas work if you stir them in right at the end so they don’t turn mushy.
How do I keep the sauce from separating?
Add the cream cheese near the end, keep the heat low, and stir until smooth. That’s the big secret.
Can I double the recipe?
You can, as long as your crockpot is large enough and not filled to the very top. Give yourself extra time for the sauce to heat and come together at the end.
Crockpot Angel Chicken Recipe
Ingredients
- 2½ pounds boneless skinless chicken breasts about 4 large breasts
- 1 0.7-ounce packet Italian dressing seasoning mix
- 1 10.5-ounce can golden mushroom soup
- ¾ cup low-sodium chicken broth
- 8 ounces cream cheese softened and cubed
- 4 tablespoons unsalted butter cut into pieces
- ½ teaspoon black pepper
- 2 teaspoons minced garlic optional
- 12 ounces angel hair pasta
- ¼ cup grated Parmesan cheese optional
- chopped parsley for garnish optional
Instructions
- Lightly spray the inside of a 6-quart slow cooker with nonstick cooking spray.
- Place the chicken in the bottom of the crockpot.
- In a bowl, whisk together the golden mushroom soup, chicken broth, Italian seasoning packet, black pepper, and garlic (if using).
- Pour the sauce mixture over the chicken.
- Scatter the butter pieces on top.
- Cover and cook on LOW for 4½ to 5½ hours, until the chicken is cooked through and tender.
- About 20–30 minutes before serving, add the cubed cream cheese. Cover again and let it soften.
- Stir or whisk the sauce until smooth and creamy.
- Shred the chicken with two forks (or slice into chunks), then stir it back into the sauce.
- Cook the angel hair pasta according to package directions until al dente. Drain.
- Serve the chicken and sauce over pasta. Top with Parmesan and parsley if desired.
