Description
This Crock Pot Angel Chicken is pure comfort in a bowl. Juicy chicken breasts simmer slowly in a velvety, Italian-inspired cream sauce, then get piled high over tender angel hair pasta. It’s a dish that tastes like you fussed for hours, but your slow cooker does almost all the work.
Ingredients
Scale
- 1–2 tablespoons vegetable oil
- Salt and black pepper, to taste
- 1 ½ pounds boneless, skinless chicken breasts (about 2 large pieces)
- 4 ounces (½ block) cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 1 (10.5 oz) can cream of chicken soup (use low- or no-sodium if needed)
- 3 cloves garlic, finely minced
- ¾ cup chicken broth (low- or no-sodium recommended)
- 1 (0.7 oz) packet Good Seasons Italian Salad Dressing Mix (or your favorite brand)
- 16 oz box of angel hair pasta
- Optional garnishes: chopped fresh parsley, cracked pepper, grated Parmesan
Instructions
- Prep and Sear the Chicken
- Heat a large skillet over medium-high and drizzle in the vegetable oil. Season the chicken breasts with salt and pepper on both sides. Once the pan is hot, add the chicken and sear for 2–3 minutes per side, just until golden brown. Remove from the pan.
- Make the Sauce
- In a mixing bowl, whisk together the softened cream cheese and butter until smooth. Stir in the cream of chicken soup, minced garlic, chicken broth, and Italian seasoning mix until fully blended.
- Slow Cook
- Lightly coat the inside of your crock pot with cooking spray. Lay the seared chicken breasts in the bottom, then pour the creamy sauce mixture on top. Cover and cook on low for 3–4 hours, or until the chicken reaches an internal temperature of 165°F. For ultra-tender results, longer is fine—just note the chicken may start to fall apart.
- Pro tip: Always check for doneness with a thermometer, not just by time. Crock pots vary widely in heat, and chicken breast size makes a big difference too.
- Cook the Pasta
- Near the end of the cook time, prepare the angel hair pasta according to package directions until al dente. Drain well.
- Serve It Up, Decide how you want to present your dish:
- Leave the chicken breasts whole and serve them over pasta with sauce spooned on top.
- Shred the chicken into the sauce, then toss with the pasta before plating.
- Finish with parsley, Parmesan, or a sprinkle of black pepper if you’d like.
Notes
- If you’re watching sodium, opt for no-salt-added cream of chicken soup and broth, then season to taste later.
- Cooking on high isn’t recommended because the chicken won’t be as tender. If you need to speed things up, cook on high for 1.5–2 hours, checking internal temperature for doneness. Just know it may not have that “fall-apart” texture.
- Leftovers can be stored in the fridge in an airtight container for 3–4 days.
Nutrition
- Calories: 840 kcal
- Sugar: 5 g
- Sodium: 1833 mg
- Fat: 23 g
- Carbohydrates: 96 g
- Fiber: 4 g
- Protein: 58 g