Crock Pot Angel Chicken Recipe
Make Crock Pot Angel Chicken Recipe for tender, creamy chicken over angel hair pasta—easy slow-cooked comfort in one crock pot.
Ingredients
- 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 (recommend low or no sodium if sensitive to salt - see notes below)
- 3 cloves garlic, minced
- ¾ cup chicken broth (recommend low or no sodium if sensitive to salt - see notes below))
- 1 (0.7 ounce) packet Good Seasons Dry Italian Salad Dressing Mix (or your favorite mix)
- 16 ounce box angel hair pasta
- chopped fresh parsley, cracked pepper and/or grated Parmesan cheese (optional for serving)
Instructions
Step 1: Sear the chicken
Heat a cast iron skillet over medium-high, add 1–2 tablespoons of vegetable oil and swirl to coat the bottom. Season 1.5 pounds of boneless, skinless chicken breasts generously with salt and pepper on both sides. Once the pan is hot, sear the breasts 2–3 minutes per side until a golden-brown crust forms, then remove them from the pan and set them on a clean plate to rest — the goal here is color and flavor on the exterior, not to finish cooking through.
Step 2: Whisk the creamy base until silky
In the same mixing bowl, place 4 ounces softened cream cheese and 3 tablespoons softened unsalted butter and whisk vigorously until completely smooth and velvety. Add the 10.5 ounce can of cream of chicken soup, 3 minced garlic cloves, ¾ cup chicken broth, and the 0.7 ounce packet of Good Seasons Dry Italian Salad Dressing Mix. Whisk everything together until the sauce is homogeneous, glossy, and pourable — it should cling to the whisk and show faint ribbons as you lift it.
Step 3: Assemble in the crock pot and slow-cook for tenderness
Spray the inside of the crock pot with non-stick spray, nestle the seared chicken breasts into the bottom in a single layer, and pour the prepared creamy sauce evenly over the top so each breast is coated. Cover and cook on low for 3–4 hours or until the thickest part of any breast reaches 165°F; longer cooking will make the breasts more tender and easier to shred but may cause them to fall apart. Always rely on internal temperature rather than time alone to judge doneness.
Step 4: Finish the pasta and plate to serve
Shortly before serving, cook the 16 ounce box of angel hair pasta to al dente according to package instructions and drain. You can serve each breast whole, slice or shred the chicken, and either toss the pasta directly in the crock-pot sauce or spoon chicken and sauce onto individual portions of pasta. Finish with chopped fresh parsley, a few turns of cracked black pepper, and an optional dusting of grated Parmesan for brightness and texture.
Notes
- Use low-sodium soup and broth if you are watching salt.
- Sear the chicken for better flavor and color.
- Check internal temperature and cook to 165°F for safety.
- Add a splash of broth when reheating to restore creaminess.
- Freeze portions for up to 3 months in airtight containers.