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Crock Pot Angel Chicken

Crock Pot Angel Chicken is set-and-forget slow cooker chicken in a buttery Italian cream cheese sauce that turns glossy and rich. Slow-cooked until fall-apart tender, then shredded and served over angel hair pasta for a silky coating.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 2.5 lb boneless skinless chicken breasts
italian dressing mix
  • 1 packet (1 oz) dry Italian salad dressing mix
cream soup
  • 1 can (10.5 oz) cream of chicken soup
cream cheese
  • 8 oz cream cheese cubed
butter
  • 0.5 cup butter sliced
white wine or broth
  • 0.25 cup dry white wine or chicken broth
salt and pepper
  • salt and pepper to taste
angel hair pasta
  • 12 oz angel hair pasta cooked, for serving
parsley
  • fresh parsley for garnish

Equipment

  • 1 slow cooker

Method
 

Cook the chicken
  1. Place the boneless skinless chicken breasts in the slow cooker and season lightly with salt and pepper. You should see the seasoning evenly dotted on the surface before you cover the cooker.
  2. Combine the dry Italian salad dressing mix, cream of chicken soup, cubed cream cheese, sliced butter, and dry white wine or chicken broth, then pour over the chicken. Make sure the cream cheese cubes are distributed under and around the chicken so they melt as it cooks.
  3. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the chicken is fall-apart tender. The sauce should look thicker as it simmers and the chicken should shred with almost no resistance.
Finish and serve
  1. Shred the chicken in the sauce using two forks, then stir to incorporate the cream cheese completely. The mixture should turn creamy with a glossy sheen and no visible cream cheese lumps.
  2. Taste and adjust seasoning; the sauce should be rich, creamy, and glossy. Add salt and pepper gradually until the flavor pops without making it thin.
  3. Serve the shredded angel chicken over cooked angel hair pasta and garnish with fresh parsley. You should see the sauce lightly coating the pasta with shredded chicken on top.

Notes

For the creamiest, glossy texture, avoid stirring early—let the chicken cook undisturbed on LOW/HIGH so the cream cheese melts into the sauce. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat gently in the microwave or on the stovetop until steaming. Freezing: not recommended for best pasta texture, but you can freeze the chicken sauce (up to 2 months) and serve it over freshly cooked angel hair pasta. Dietary swap: use low-fat cream cheese and light butter for a lighter sauce while keeping the same method.