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Crock Pot Angel Chicken

Crock Pot Angel Chicken is a slow cooker angel chicken meal with meltingly tender chicken simmered in an Italian cream cheese sauce. Cook it set-and-forget, shred it into the glossy, buttery coating, and serve over angel hair pasta for an easy crockpot chicken dinner.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Boneless skinless chicken breasts
  • 2.5 lb boneless skinless chicken breasts
Italian dressing flavor base
  • 1 packet (1 oz) dry italian salad dressing mix
Creamy soup base
  • 1 can (10.5 oz) cream of chicken soup
Cream cheese
  • 8 oz cream cheese Cubed for faster melting.
Butter
  • 0.5 cup butter Sliced to help it melt evenly.
Wine or broth
  • 0.25 cup dry white wine or chicken broth
Seasoning
  • 1 salt To taste.
  • 1 pepper To taste.
Angel hair pasta
  • 12 oz angel hair pasta Cooked, for serving.
Garnish
  • 1 fresh parsley

Equipment

  • 1 slow cooker

Method
 

Load and season the chicken
  1. Place chicken breasts into the slow cooker and season lightly with salt and pepper.
  2. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the chicken is fall-apart tender.
Make the Italian cream sauce in the slow cooker
  1. Combine dry Italian salad dressing mix, cream of chicken soup, cubed cream cheese, sliced butter, and dry white wine or chicken broth.
  2. Pour the mixture over the chicken, then cover and continue cooking on LOW or HIGH until tender.
Shred, thicken, and finish
  1. Shred the chicken in the sauce using two forks, then stir to incorporate the cream cheese completely.
  2. Taste and adjust seasoning so the sauce is rich, creamy, and glossy.
Serve
  1. Serve the chicken and sauce over cooked angel hair pasta and garnish with fresh parsley.

Notes

Pro tip: For the glossiest sauce, shred the chicken right in the slow cooker and stir until the cream cheese fully melts and the mixture clings to the meat. Store leftovers in the refrigerator up to 3-4 days; reheat gently in the microwave or on the warm setting. Freezing is not recommended for best texture of the cream sauce. For a lighter option, use reduced-fat cream cheese and a light cream of chicken soup if available.