Crock Pot Angel Chicken
A creamy, comforting slow-cooker dish that transforms chicken breasts into a silky sauce, perfect over angel hair pasta.
Ingredients
Main Ingredients
- 4 pieces chicken breasts (about 2 to 2.5 lb total)
- 1 can cream of chicken soup (10.5–11 oz) Condensed
- 1 packet Italian dressing mix (1 oz)
- 8 oz cream cheese, softened Room temperature is easiest
- 1 cup chicken broth Low-sodium if preferred
- 8 oz angel hair pasta
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
Preparation
- Arrange the chicken breasts in a single layer in the Crock Pot. Season lightly with salt and pepper.
- In a medium bowl, whisk together the cream of chicken soup, Italian dressing mix, softened cream cheese, and chicken broth until the mixture is smooth.
- Pour the sauce evenly over the chicken, smoothing it so the breasts are well coated.
Cooking
- Cover and cook on LOW for 6–7 hours, or until the chicken is tender enough to shred with two forks.
- When the chicken is almost done, bring a large pot of salted water to a boil and cook the angel hair pasta according to package instructions (usually 3–4 minutes). Drain.
Serving
- Remove the chicken to a cutting board and shred or slice as you prefer.
- Stir the shredded chicken back into the sauce in the Crock Pot.
- Serve the chicken and creamy sauce over the cooked angel hair. Sprinkle with chopped parsley and freshly ground black pepper.
Notes
For a cheesy version, stir in 1/2 cup grated Parmesan or shredded mozzarella before serving. To make it dairy-free, substitute with dairy-free cream cheese and coconut milk.