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Crock Pot Angel Chicken

Crock Pot Angel Chicken is an easy slow cooker angel chicken recipe with melty cream cheese and a buttery Italian dressing base. Slow-cooked until fall-apart tender and served over angel hair pasta with a rich, glossy sauce coating every bite.
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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
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce
  • 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
  • 0.5 cup butter
  • 0.25 cup dry white wine or chicken broth
  • 0.5 salt to taste
  • 0.5 pepper to taste
Serving
  • 12 oz angel hair pasta cooked, for serving
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Load the slow cooker
  1. Place the chicken breasts in the slow cooker and season lightly with salt and pepper for even flavor.
Build the Italian cream sauce
  1. Combine the Italian dressing mix, cream of chicken soup, cubed cream cheese, sliced butter, and white wine (or chicken broth), then pour the mixture over the chicken so the top is covered.
Slow-cook until fall-apart tender
  1. Cover and cook on LOW for 6-7 hours (or HIGH for 3-4 hours) until the chicken is fall-apart tender and the sauce is thickened around it.
Shred and create the glossy sauce
  1. Shred the chicken in the sauce using two forks, keeping the chicken submerged so it absorbs the creamy base.
Finish and adjust seasoning
  1. Stir until the cream cheese is completely incorporated, then taste and adjust seasoning until the sauce is rich, creamy, and glossy.
Serve
  1. Serve the angel chicken over cooked angel hair pasta and garnish with fresh parsley so the sauce coats the pasta.

Notes

Pro tip: If the sauce looks separated after slow-cooking, stir thoroughly for 1-2 minutes to fully melt and emulsify the cream cheese into a glossy coating. Store leftovers in the refrigerator up to 3-4 days in an airtight container; reheat gently to avoid drying out the chicken. Freezing is not recommended because the pasta and dairy sauce can change texture. For a lighter swap, use light cream cheese and reduced-fat cream of chicken soup while keeping the same cooking times.