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Crock Pot Angel Chicken

Crockpot angel chicken with tender slow-cooked chicken breasts in a velvety cream cheese and Italian dressing sauce. Shred-and-stir cooking creates a silky, creamy slow cooker chicken pasta-style topping over angel hair pasta.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Trim excess fat if needed.
Sauce mix and creaminess
  • 0.7 oz Italian dressing mix Use 1 packet (0.7 oz).
  • 10.5 oz cream of mushroom soup 1 can (10.5 oz).
  • 0.5 cup chicken broth Use low-sodium if preferred.
  • 8 oz cream cheese Cube so it melts evenly.
  • 1 tbsp butter Stir in at the end for extra silkiness.
Seasoning
  • 1 salt To taste.
  • 1 black pepper To taste.
Pasta and toppings
  • 12 oz angel hair pasta Cook according to package directions; drain and keep warm.
  • 1 fresh parsley For serving.
  • 1 parmesan For serving.

Equipment

  • 1 slow cooker

Method
 

Layer and season in the slow cooker
  1. Season the boneless skinless chicken breasts lightly with salt and black pepper, then place them in the slow cooker.
  2. Whisk together the Italian dressing mix, cream of mushroom soup, and chicken broth, then pour the mixture over the chicken.
  3. Dot the cream cheese cubes over the top of the sauce so they’re evenly distributed.
Slow-cook until tender
  1. Cook on low for 6 hours or on high for 3–4 hours until the chicken is extremely tender and easily shreds.
Shred, finish the sauce, and serve
  1. Shred the chicken directly in the crockpot using two forks, then stir in the butter until the sauce looks silky and smooth.
  2. Serve the shredded chicken and sauce over cooked angel hair pasta, then top with fresh parsley and parmesan.

Notes

For the silkiest sauce, cube the cream cheese and dot it over the hot liquid so it melts fully during the slow cook. Refrigerate leftovers in a covered container up to 3 days; rewarm gently until hot. Freezing is not recommended because cream cheese and soup can separate after thawing. For a lighter option, use low-fat cream cheese and reduced-fat cream of mushroom soup.