Introduction

This Crock Pot Angel Chicken recipe offers a creamy, comforting meal that’s perfect for busy days. Tender chicken breasts are slow-cooked in a flavorful sauce and served over delicate angel hair pasta for an easy family favorite.

Crock Pot Angel Chicken Recipe - Recipe Image

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 (low or no sodium recommended if sensitive to salt)
3 cloves garlic, minced
¾ cup chicken broth (low or no sodium recommended if sensitive to salt)
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: Heat a cast iron skillet over medium-high heat. Add 1-2 Tablespoons vegetable oil and swirl to coat the bottom. Season both sides of the chicken breasts with salt and pepper.
Step 2: When the pan is hot, sear the chicken breasts for 2-3 minutes on each side until golden brown. Remove from heat.
Step 3: In a medium bowl, whisk together the softened cream cheese and butter until smooth.
Step 4: Add the cream of chicken soup, minced garlic, chicken broth, and Italian dressing mix to the bowl. Whisk until fully combined.
Step 5: Spray the inside of a crock pot with non-stick cooking spray. Place the seared chicken breasts at the bottom.
Step 6: Pour the soup mixture evenly over the chicken. Cover and cook on low for 3-4 hours, or until the chicken reaches an internal temperature of 165°F. Longer cooking will make the chicken more tender but may cause it to fall apart.
Step 7: Just before serving, cook the angel hair pasta according to package instructions until al dente. Drain well.
Step 8: Serve the chicken breasts whole or shredded, either tossed with the sauce over pasta or spooned on top.
Step 9: Optionally, garnish with chopped fresh parsley, cracked pepper, and grated Parmesan cheese for extra flavor.

Tips & Variations

Use low-sodium broth and soup to control salt levels, especially if sensitive to salt.
Shred the chicken directly in the crock pot for a pulled chicken style, perfect for sandwiches or wraps.
Swap angel hair pasta for fettuccine or penne if you prefer a heartier noodle.
Add a handful of spinach or frozen peas to the crock pot during the last 30 minutes for extra veggies.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. If the sauce thickens too much after storing, add a splash of broth or water when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and tend to stay juicy. Adjust cooking time as thighs may cook faster or slower depending on size.

Is this recipe freezer-friendly?

You can freeze the cooked chicken and sauce in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating. Cooked pasta is best made fresh when serving.