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Crockpot Angel Chicken Recipe Easy Creamy Dinner for Families

Crockpot Angel Chicken - featured image

This Crockpot Angel Chicken is a creamy, comforting family dinner made with tender chicken breasts slow-cooked in a velvety sauce and served over angel hair pasta. It’s a set-it-and-forget-it meal that’s perfect for busy weeknights or cozy gatherings.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts (or thighs)
  • 12 ounces angel hair pasta, cooked
  • 8 ounces cream cheese, softened
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 1/2 cup chicken broth
  • 1 packet (0.7 ounces) Italian dressing mix
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon garlic powder (optional)
  • Black pepper, to taste
  • Parsley, for garnish (optional)

Instructions

  1. Pat chicken breasts dry with paper towels and lay them flat in the bottom of your crockpot.
  2. In a medium mixing bowl, combine softened cream cheese, condensed cream of chicken soup, chicken broth, Italian dressing mix, melted butter, garlic powder, and black pepper. Whisk until smooth and creamy.
  3. Spread the sauce evenly over the chicken in the crockpot.
  4. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, checking for doneness at the lower end of the range.
  5. Chicken is done when it is white throughout and shreds easily with a fork. If the sauce is too thin, leave the lid off for the last 30 minutes.
  6. Shred or slice the chicken in the crockpot.
  7. While the chicken finishes, cook the angel hair pasta according to package directions and drain well.
  8. Toss cooked pasta with a little olive oil or butter, then plate. Spoon creamy chicken and sauce over the pasta. Garnish with parsley if desired.

Notes

For gluten-free, use GF pasta and check soup and dressing mix labels. For dairy-free, use plant-based cream cheese, vegan butter, and dairy-free condensed soup. Add sautéed mushrooms or peas for extra flavor. If sauce is too thick, add a splash of broth or milk; if too thin, simmer with lid off. Store leftovers in the fridge for up to 4 days, or freeze chicken and sauce for up to 2 months.

Nutrition

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