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Crock Pot Angel Chicken

Crock Pot Angel Chicken is a set-and-forget slow cooker dinner with meltingly tender chicken simmered in a buttery Italian cream cheese sauce. Shredded chicken gets folded into the reduced, glossy sauce and served over delicate 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: 730
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 slow cooker

Method
 

Layer and season
  1. Place the chicken breasts in the slow cooker and season lightly with salt and pepper. Spread them into an even layer so they cook uniformly.
  2. Combine the Italian dressing mix, cream of chicken soup, cubed cream cheese, sliced butter, and white wine in a bowl. Pour the mixture over the chicken so everything is covered.
Slow-cook until fall-apart
  1. Cover and cook on LOW for 6-7 hours. Cook until the chicken is fall-apart tender and the sauce looks thickened.
  2. Alternatively, cover and cook on HIGH for 3-4 hours. Cook until the chicken is fall-apart tender and the sauce is hot and creamy.
Shred, reduce, and finish
  1. Shred the chicken in the sauce using two forks, then stir to incorporate the cream cheese completely. Keep mixing until the sauce turns rich and glossy with no visible cream cheese lumps.
  2. Taste and adjust seasoning so the sauce is rich, creamy, and glossy. Add more salt and pepper only as needed.
  3. Serve the shredded chicken sauce over cooked angel hair pasta and garnish with fresh parsley. Add a final light peppering if desired for extra contrast.

Notes

Pro tip: For the glossiest sauce, keep the slow cooker covered during the cook time so the sauce concentrates; stirring only after shredding helps it emulsify. Store leftovers in the fridge up to 3-4 days in a sealed container; reheat gently until hot. Freezing is yes—freeze up to 2 months and thaw overnight in the fridge, then reheat on low to prevent the sauce from breaking. Dietary swap: use reduced-fat cream cheese and/or a light cream of chicken soup if you want a lighter version while keeping the creamy texture.