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Crock Pot Angel Chicken

Crock Pot Angel Chicken is a set-and-forget slow cooker angel chicken dinner with meltingly tender chicken in a buttery Italian cream cheese sauce. The sauce reduces into a rich, glossy coating for angel hair pasta.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 slow cooker

Method
 

Slow-cook the chicken
  1. Place boneless skinless chicken breasts into the slow cooker, then season lightly with salt and black pepper. You should see the surface of each breast evenly speckled with seasoning.
  2. In a bowl, combine 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 in the slow cooker. The mixture should form a thick, pale sauce around the chicken.
  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 will become smoother as the cream cheese melts.
Finish the sauce and serve
  1. Shred the chicken in the sauce using two forks, then stir to incorporate the cream cheese completely. The sauce should look creamy and glossy with no visible cheese chunks.
  2. Taste and adjust seasoning with salt and black pepper, aiming for a rich, creamy, glossy sauce. You should see the sauce cling to the chicken and spoon.
  3. Serve the chicken and sauce over cooked angel hair pasta, then garnish with fresh parsley. The top should look bright and fresh with a light green sprinkle.

Notes

For best texture, shred the chicken right in the slow cooker so the sauce coats it as it cools and thickens. Store leftovers in an airtight container in the refrigerator for up to 3-4 days; reheat gently until warmed through. Freezing is not recommended for the creamy sauce. If you want a lighter option, use low-fat cream cheese (and a reduced-fat cream of chicken soup) for a similar flavor.