Description
Crockpot Angel Chicken is a creamy, comforting, and easy slow cooker dinner perfect for busy weeknights. Tender chicken breasts simmer in a rich sauce made with cream cheese, Italian seasoning, and golden mushroom soup, served over delicate angel hair pasta for a satisfying, family-friendly meal.
Ingredients
Chicken and Sauce
- 4 boneless, skinless chicken breasts
- 1 packet (0.7 oz) dry Italian dressing mix
- 1 can (10.5 oz) golden mushroom soup
- ½ cup low-sodium chicken broth
- 4 oz cream cheese, softened and cubed
- ¼ cup dry white wine (optional)
- 1 tablespoon butter
Pasta
- 8 oz angel hair pasta, cooked according to package instructions
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Crockpot: Place the chicken breasts evenly in the bottom of the crockpot, forming a single layer for even cooking.
- Mix the Sauce: In a medium bowl, whisk together the dry Italian dressing mix, golden mushroom soup, chicken broth, softened cream cheese, white wine (if using), and butter until the sauce is mostly smooth and well blended.
- Combine: Pour the prepared sauce over the chicken breasts, ensuring they are thoroughly coated with the mixture.
- Cook: Cover the crockpot and cook on low for 5–6 hours or on high for 3–4 hours, until the chicken is tender and fully cooked through.
- Shred (Optional): Just before serving, shred the chicken directly in the crockpot using two forks if desired, or leave the breasts whole depending on your preference. Stir the sauce well to combine everything evenly.
- Serve: Spoon the creamy chicken and sauce over cooked angel hair pasta. Garnish with chopped fresh parsley if desired, and serve hot for a comforting meal.
Notes
- For a lighter version, use low-fat cream cheese and serve with zucchini noodles instead of pasta.
- You can substitute cream of chicken or cream of mushroom soup if golden mushroom soup is unavailable.
- Leftovers reheat well and make a great next-day lunch option.
