Crockpot Angel Chicken Recipe
Crockpot Angel Chicken is the ultimate dump-and-go meal for busy weeknights. With just 10 minutes of prep, this slow cooker recipe delivers fall-apart tender chicken breasts in a rich golden mushroom and cream cheese sauce. Serve over angel hair pasta for a savory dinner that the whole family will devour.
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.
Notes
For extra-tender chicken that’s harder to overcook, use boneless skinless thighs.
Keep pasta separate from the chicken and sauce for the best leftovers.
If the sauce is thicker than you like after refrigeration, add a splash of broth while reheating and stir until creamy again.