Description
This Crock Pot Angel Chicken is a creamy, flavorful slow-cooked chicken dish featuring tender chicken breasts simmered in a rich mixture of cream cheese, butter, cream of chicken soup, garlic, and Italian seasoning, served over delicate angel hair pasta. Easy to prepare and perfect for a comforting weeknight meal, this recipe allows the chicken to become ultra-tender while infusing every bite with savory goodness.
Ingredients
Scale
Chicken and Sauce
- 1–2 Tablespoons vegetable oil
- Salt and pepper, to taste
- 1.5 pounds boneless, skinless chicken breasts (about 2 large chicken breasts)
- 4 ounces (½ block) cream cheese, softened to room temperature
- 3 Tablespoons unsalted butter, softened to room temperature
- 10.5 ounce can cream of chicken soup (low or no sodium recommended if sensitive to salt)
- 3 cloves garlic, minced
- ¾ cup chicken broth (low or no sodium recommended if sensitive to salt)
- 1 (0.7 ounce) packet Good Seasons Dry Italian Salad Dressing Mix (or your favorite mix)
Pasta
- 16 ounce box angel hair pasta
Optional Garnishes
- Chopped fresh parsley
- Cracked pepper
- Grated Parmesan cheese
Instructions
- Heat the skillet and season chicken: Heat a cast iron skillet over medium-high heat. Add 1-2 tablespoons vegetable oil and swirl to coat the bottom. Sprinkle salt and pepper over both sides of the chicken breasts to season them evenly.
- Sear the chicken: Once the pan is hot, add the chicken breasts and sear each side for 2-3 minutes until golden brown. This step locks in flavor and creates a nice crust. Remove the chicken from the skillet and set aside.
- Prepare the sauce mixture: In a medium bowl, whisk together the softened cream cheese and unsalted butter until smooth. Add the cream of chicken soup, minced garlic, chicken broth, and Italian dressing mix. Whisk everything thoroughly to combine into a creamy mixture.
- Set up the crock pot: Spray the inside of the crock pot with non-stick cooking spray to prevent sticking. Place the seared chicken breasts in the bottom of the crock pot in a single layer.
- Add the sauce and cook: Pour the prepared sauce mixture evenly over the chicken breasts. Cover the crock pot with the lid. Cook on low for 3-4 hours until the internal temperature of the chicken reaches 165°F (74°C). For more tender, shreddable chicken, you can cook longer, but expect the chicken to fall apart more.
- Prepare the pasta: Shortly before serving, cook the angel hair pasta according to the package instructions until al dente. Drain well.
- Serve: Serve the chicken breasts whole or shred the chicken with forks. You can toss the cooked pasta directly in the sauce from the crock pot or spoon the chicken and sauce onto individual servings of pasta. Optionally garnish with chopped fresh parsley, cracked pepper, and grated Parmesan cheese for added flavor and presentation.
Notes
- Always rely on the internal temperature (165°F) to determine doneness for safe and perfect results, as crock pot heating can vary between models.
- If using low or no sodium chicken broth and soup, the salt level will be more controlled and suitable for sensitive diets.
- Cooking the chicken longer will make it more tender and easier to shred but may cause it to fall apart.
- You can substitute the Italian dressing mix with your favorite herbs and spices if desired.
