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Crock Pot Angel Chicken: Simple Creamy Slow Cooker Dinner

A plate of spaghetti topped with creamy sauce and shredded chicken from the crock pot angel chicken recipe.

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Make this easy Crock Pot Angel Chicken for a comforting, family-friendly weeknight dinner. Tender chicken cooks slowly in a creamy Italian-style sauce, perfect served over angel hair pasta.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 (8 ounce) block cream cheese, cubed
  • 1 packet dry Italian dressing mix
  • 1/2 cup chicken broth
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 12 oz angel hair pasta
  • 1 tablespoon butter (for pasta)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. In a separate bowl, whisk together the cream of chicken soup, cream of mushroom soup, cubed cream cheese, Italian dressing mix, chicken broth, garlic powder, oregano, and black pepper until mostly smooth.
  3. Pour the soup mixture evenly over the chicken in the slow cooker.
  4. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender.
  5. About 30 minutes before serving, cook the angel hair pasta according to package directions. Stir in the butter after draining.
  6. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the sauce and stir to coat everything thoroughly.
  7. Serve the creamy Crock Pot Angel Chicken immediately over the prepared angel hair pasta. Garnish with fresh parsley.

Notes

  • For a richer flavor, you can sear the chicken breasts briefly in a skillet before adding them to the slow cooker.
  • If the sauce seems too thick after shredding the chicken, add a splash more chicken broth until you reach your desired consistency.
  • This dish is a great ‘set it and forget it’ recipe for busy days.

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