Description
Crock Pot Angel Chicken is a creamy, comforting dish featuring tender chicken breasts slow-cooked in a rich blend of Italian dressing, cream soups, and cream cheese, served over delicate angel hair pasta. This easy-to-make meal is perfect for busy families seeking a flavorful, hearty dinner with minimal prep.
Ingredients
Scale
Chicken and Sauce
- 4 boneless skinless chicken breasts
- 1 packet (0.7 oz) Italian dressing mix
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 package (8 oz) cream cheese, softened
- ½ cup chicken broth
- 1 tablespoon butter
- Salt and pepper to taste
Pasta and Garnish
- 1 pound angel hair pasta, cooked according to package directions
- Chopped parsley for garnish (optional)
Instructions
- Prepare the sauce: In a medium saucepan over low heat, combine the cream of chicken soup, cream of mushroom soup, softened cream cheese, chicken broth, butter, and Italian dressing mix. Stir continuously until the mixture is smooth and fully combined to form a creamy sauce.
- Arrange chicken in crock pot: Grease the bottom of your crock pot and place the chicken breasts in a single layer inside it.
- Pour sauce over chicken: Evenly pour the prepared creamy sauce over the chicken breasts, ensuring they are well coated for maximal flavor infusion.
- Cook the chicken: Cover the crock pot and cook on low for 5–6 hours, or on high for 3–4 hours, until the chicken is fully cooked through and tender.
- Shred or leave chicken whole: Once cooked, shred the chicken directly in the crock pot using forks if desired, or leave the breasts whole for serving.
- Mix sauce and chicken: Stir the sauce thoroughly to fully coat the shredded or whole chicken, distributing the flavors evenly.
- Serve: Plate the cooked angel hair pasta and top it with the creamy chicken mixture. Garnish with chopped parsley if desired for added color and freshness.
Notes
- Chicken thighs can be used instead of breasts for extra flavor and tenderness.
- Use reduced-fat cream cheese and low-sodium soups for a lighter version of this dish.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- To thicken the sauce, cook uncovered for the last 30 minutes to allow some liquid to evaporate.
