Description
This Crock Pot Angel Chicken recipe features tender chicken breasts cooked slowly in a creamy mixture of cream cheese, butter, cream of chicken soup, garlic, and Italian dressing mix. Served over angel hair pasta, it’s an easy and comforting meal perfect for busy days.
Ingredients
Scale
Chicken and Sauce
- 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
- 3 Tablespoons unsalted butter, softened
- 10.5 ounce can cream of chicken soup
- 3 cloves garlic, minced
- ¾ cup chicken broth
- 1 (0.7 ounce) packet Good Seasons Dry Italian Salad Dressing Mix
Pasta and Garnish
- 16 ounce box angel hair pasta
- Chopped fresh parsley (optional)
- Cracked pepper (optional)
- Grated Parmesan cheese (optional)
Instructions
- Sear the chicken: Heat a cast iron skillet over medium-high heat. Add 1-2 Tablespoons vegetable oil and swirl to coat. Season both sides of chicken breasts with salt and pepper. Sear chicken for 2-3 minutes per side until golden brown, then remove from heat.
- Prepare the sauce: In a medium bowl, whisk together softened cream cheese and butter until smooth. Add cream of chicken soup, minced garlic, chicken broth, and Italian dressing mix and whisk until fully combined.
- Set up the crock pot: Spray the inside of the crock pot with non-stick cooking spray. Place the seared chicken breasts on the bottom of the crock pot. Pour the prepared sauce evenly over the chicken.
- Cook the chicken: Cover and cook on low for 3-4 hours, or until chicken reaches an internal temperature of 165°F. For more tender, falling-apart chicken, cook longer as desired.
- Cook pasta: Shortly before serving, cook angel hair pasta according to package instructions until al dente. Drain well.
- Serve: Serve chicken whole or shredded over pasta. You can toss pasta directly in the sauce or spoon the chicken and sauce on top. Optionally, garnish with fresh parsley, cracked pepper, and grated Parmesan cheese.
Notes
- Use low or no sodium cream of chicken soup and chicken broth if sensitive to salt, then season with salt to taste.
- Cooking on high is not recommended as it produces less tender chicken, but if necessary, cook 1.5-2 hours or until 165°F internal temperature.
- Always check internal chicken temperature for doneness instead of relying solely on time.
- You can shred the chicken for a rustic style or keep breasts whole for presentation.
- Refer to FAQs and ingredient list for additional substitutions and tips.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg
