Crock Pot Angel Chicken with Creamy Italian Sauce and Angel Hair Pasta Recipe
Crock Pot Angel Chicken is a comforting and creamy slow-cooked chicken recipe featuring tender chicken breasts simmered in a rich blend of cream cheese, cream of chicken soup, garlic, and Italian seasoning. Served over delicate angel hair pasta, this meal is perfect for an easy weeknight dinner with minimal prep and maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Chicken and Sauce
- 1–2 Tablespoons vegetable oil
- Salt and pepper, to taste
- 1.5 pounds boneless, skinless chicken breasts (about 2 large chicken breasts)
- 4 ounces (½ block) cream cheese, softened to room temperature
- 3 Tablespoons unsalted butter, softened to room temperature
- 10.5 ounce can cream of chicken soup (recommend low or no sodium if sensitive to salt)
- 3 cloves garlic, minced
- ¾ cup chicken broth (recommend low or no sodium if sensitive to salt)
- 1 (0.7 ounce) packet Good Seasons Dry Italian Salad Dressing Mix (or your favorite Italian dressing mix)
Pasta and Garnishes
- 16 ounce box angel hair pasta
- Chopped fresh parsley (optional, for serving)
- Cracked black pepper (optional, for serving)
- Grated Parmesan cheese (optional, for serving)
Instructions
- Prepare skillet and season chicken: Heat a cast iron skillet over medium-high heat. Add 1-2 tablespoons vegetable oil and swirl to coat the bottom. Season 1.5 pounds boneless, skinless chicken breasts with salt and pepper on both sides.
- Sear the chicken: When the pan is hot, add the chicken breasts and sear each side for 2-3 minutes until golden brown. Remove from heat and set aside.
- Make the creamy sauce mixture: In a medium bowl, whisk together 4 ounces softened cream cheese and 3 tablespoons softened unsalted butter until smooth. Add 10.5 ounce can cream of chicken soup, minced garlic, ¾ cup chicken broth, and 1 packet Italian dressing mix. Whisk until fully combined.
- Prepare the crock pot: Spray the inside of the crock pot with non-stick cooking spray. Place the seared chicken breasts at the bottom of the crock pot.
- Add sauce and cook: Pour the creamy soup mixture evenly over the chicken breasts. Cover and cook on low for 3-4 hours or until the chicken reaches an internal temperature of 165°F. Cooking longer will make the chicken more tender but may cause it to fall apart.
- Cook the pasta: Shortly before serving, prepare the 16-ounce angel hair pasta according to package instructions until al dente. Drain well.
- Serve: You can serve the chicken breasts whole or shred them. Toss the pasta with the sauce or spoon the chicken and sauce over the pasta individually.
- Optional garnishes: Top servings with chopped fresh parsley, cracked black pepper, and grated Parmesan cheese as desired.
Notes
- Use low or no sodium cream of chicken soup and chicken broth if you are watching your salt intake.
- Check the internal temperature of the chicken with a meat thermometer for best results rather than relying solely on cooking time.
- The size and thickness of chicken breasts affect cooking time; adjust accordingly.
- You can shred the chicken after cooking if preferred for easier serving.
- Non-stick spray for the crock pot helps prevent sticking and makes cleanup easier.
Keywords: crock pot chicken, slow cooker chicken, creamy chicken, angel hair pasta recipe, easy dinner recipes, chicken breast recipe
