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–+ servings
Benjamin

Best Crockpot Angel Chicken Recipe – Quick & Flavorful Dinner Idea

Crockpot Angel Chicken is the perfect blend of creamy, savory flavors and tender chicken that practically melts in your mouth. Paired with delicate angel hair pasta, this easy slow cooker recipe is a comforting and satisfying meal that’s perfect for any night of the week.
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Prep Time 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 –6 boneless skinless chicken breasts or thighs
  • 8 ounces cream cheese softened
  • 1 can 10.5 ounces cream of chicken soup
  • 1 packet dry Italian dressing mix
  • 1/2 cup chicken broth
  • 4 tablespoons butter melted
  • 1/4 cup white wine optional
  • 12 ounces angel hair pasta cooked according to package instructions

Method
 

  1. Prepare the Sauce
  2. In a medium bowl, whisk together the cream cheese, cream of chicken soup, Italian dressing mix, chicken broth, melted butter, and white wine (if using) until smooth.
  3. Layer the Ingredients
  4. Place the chicken breasts or thighs in the bottom of your crockpot.
  5. Pour the prepared sauce over the chicken, ensuring each piece is well coated.
  6. Cook the Chicken
  7. Cover the crockpot with its lid and cook on low for 4–6 hours or high for 2–3 hours, until the chicken is tender and cooked through (internal temperature of 165°F).
  8. Cook the Pasta
  9. About 15 minutes before the chicken is done, prepare the angel hair pasta according to the package instructions. Drain and set aside.
  10. Shred or Serve Whole
  11. For a shredded texture, use two forks to shred the chicken in the crockpot. For whole pieces, leave the chicken intact.
  12. Combine and Serve
  13. Serve the creamy chicken over a bed of angel hair pasta. Garnish with fresh parsley or Parmesan cheese if desired.

Notes

  • Make It Gluten-Free: Use gluten-free cream of chicken soup and gluten-free pasta.
  • Add Vegetables: Toss in mushrooms, spinach, or sun-dried tomatoes for added flavor and texture.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of broth if needed.
  • No Crockpot?: Bake the chicken and sauce in a covered dish at 375°F (190°C) for 45 minutes.

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