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Crock Pot Angel Chicken Recipe

Crock Pot Angel Chicken Recipe
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★★★★★

4.9 from 24 reviews

Crock Pot Angel Chicken is a creamy, comforting slow-cooked chicken dish made with a rich blend of cream cheese, cream of chicken soup, garlic, and Italian salad dressing mix. Served over delicate angel hair pasta, this easy-to-make recipe delivers tender, flavorful chicken perfect for busy weeknights or cozy dinners.

Ingredients

Scale

For the Chicken and Sauce

  • 1–2 Tablespoons vegetable oil
  • Salt and pepper, to taste
  • 1.5 pounds boneless, skinless chicken breasts (about 2 large 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)
  • 3 cloves garlic, minced
  • ¾ cup chicken broth (low or no sodium recommended if sensitive)
  • 1 (0.7 ounce) packet Good Seasons Dry Italian Salad Dressing Mix (or your favorite mix)

For Serving

  • 16 ounce box angel hair pasta
  • Chopped fresh parsley (optional)
  • Cracked black pepper (optional)
  • Grated Parmesan cheese (optional)

Instructions

  1. Prepare the chicken: Heat a cast iron skillet over medium-high heat. Add 1-2 tablespoons of vegetable oil and swirl to coat the pan. Season both sides of the chicken breasts with salt and pepper to taste.
  2. Sear the chicken: Add the chicken breasts to the hot skillet and sear each side for 2-3 minutes until golden brown. Remove from heat and set aside.
  3. Make the sauce base: In a medium bowl, whisk together the softened cream cheese and unsalted butter until smooth and creamy.
  4. Add flavorings: To the cream cheese mixture, add the cream of chicken soup, minced garlic, chicken broth, and Italian salad dressing mix. Whisk everything together until fully combined and smooth.
  5. Prepare the crock pot: Spray the inside of the crock pot with non-stick cooking spray. Place the seared chicken breasts in the bottom of the pot.
  6. Cook the chicken: Pour the prepared sauce over the chicken breasts. Cover and cook on low for 3-4 hours, or until the internal temperature of the chicken reaches 165°F. Cooking longer will make the chicken more tender and likely to shred easily.
  7. Cook the pasta: Shortly before serving, cook the angel hair pasta according to package instructions until al dente. Drain well.
  8. Serve: Serve the chicken breasts whole or shred the chicken and mix with the sauce. You can either toss the pasta directly with the sauce and chicken or spoon the sauce and chicken over the pasta on individual plates.
  9. Add optional garnishes: Top with chopped fresh parsley, cracked black pepper, and/or grated Parmesan cheese if desired for extra flavor and presentation.

Notes

  • Use low or no sodium chicken broth and cream of chicken soup if you need to control your salt intake.
  • The cooking time may vary depending on your crock pot model and the size of your chicken breasts—always check internal temperature.
  • If you prefer a thicker sauce, you can stir in a slurry of cornstarch and water near the end of cooking and cook for an additional 15 minutes on high.
  • The chicken can be shredded in the crock pot for pulled chicken-style serving or kept whole for a more formal presentation.
  • Leftovers store well in the refrigerator for 3-4 days and can be reheated gently on the stove or microwave.

Nutrition

Keywords: slow cooker chicken, angel hair pasta, creamy chicken recipe, crock pot dinner, easy chicken recipe, family meal

Find it online: https://nataliereeve.com/crock-pot-angel-chicken-recipe/