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Crock Pot Angel Chicken

Crock Pot Angel Chicken is a set-and-forget slow cooker meal with meltingly tender chicken in a buttery Italian cream cheese sauce. It reduces into a rich, glossy coating for a silky finish served 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2.5 lb boneless skinless chicken breasts
  • 1 packet (1 oz) dry Italian salad dressing mix
  • 1 can (10.5 oz) cream of chicken soup
  • 8 oz cream cheese, cubed
  • 0.5 cup butter, sliced
  • 0.25 cup dry white wine or chicken broth
  • Salt and pepper to taste
Serving
  • 12 oz angel hair pasta, cooked for serving
  • Fresh parsley for garnish

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Cook the chicken
  1. Place the chicken breasts in the slow cooker and season lightly with salt and pepper. Keep it in a single layer so it cooks evenly.
  2. Combine the dry Italian salad dressing mix, cream of chicken soup, cubed cream cheese, sliced butter, and white wine in a bowl, then pour the mixture over the chicken. Make sure the cream cheese is distributed before cooking.
  3. Cover and cook on LOW for 6-7 hours (or HIGH for 3-4 hours) until the chicken is fall-apart tender. The sauce should be bubbling and visibly thickened by the end.
Finish the sauce and serve
  1. Shred the chicken in the sauce using two forks, then stir to incorporate the cream cheese completely. The sauce should turn creamy and glossy as it smooths out.
  2. Taste and adjust seasoning; the sauce should be rich, creamy, and glossy. Add more salt and pepper only if needed.
  3. Serve the chicken mixture over cooked angel hair pasta and garnish with fresh parsley. The sauce should coat the pasta lightly with visible shredded chicken on top.

Notes

For the silkiest sauce, shred thoroughly while the chicken is still hot so the cream cheese fully melts into the broth mixture. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently until steaming. Freezing is not ideal due to pasta and dairy texture. For a lighter option, use reduced-fat cream cheese and butter while keeping the same cooking times.