Crockpot Angel Chicken
Creamy, comforting, and impossibly easy — Crockpot Angel Chicken is the kind of dinner that makes weeknights feel special without any fuss.
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Servings: 4 servings
Equipment
- Crockpot
- Saucepan
Ingredients
Ingredients
- 4 pieces Boneless, skinless chicken breasts About 1 to 1.5 pounds total, rinsed and patted dry if desired.
- 1/4 cup Butter Melted.
- 1 packet Italian dressing mix 1 ounce packet.
- 10.75 ounces Condensed golden mushroom soup Undiluted.
- 1/2 cup Chicken broth Low-sodium preferred.
- 4 ounces Cream cheese Softened to room temperature or cut into cubes for easier melting.
- 1 pound Angel hair pasta Cooked according to package instructions and drained.
Instructions
- Place the chicken breasts in the crockpot in a single layer.
- In a small saucepan, melt the butter over low heat and stir in the Italian dressing mix until fully combined; pour the mixture over the chicken so it’s evenly coated.
- Add the condensed golden mushroom soup and chicken broth to the crockpot, spreading the soup over and around the chicken to create a base for the sauce.
- Set the crockpot on low for 6-8 hours or high for 3-4 hours, cooking until the chicken is tender and reaches an internal temperature of 165°F.
- About 30 minutes before serving, remove the chicken briefly and stir in the cream cheese directly into the sauce, returning the chicken to the crockpot and stirring gently until the cream cheese is fully melted and the sauce is creamy.
- Cook the angel hair pasta according to package instructions, drain well, and keep warm.
- Serve the creamy chicken mixture spooned generously over the cooked angel hair pasta and enjoy!
Notes
Make sure the cream cheese is softened or cut into small pieces so it melts quickly and evenly — no lumps. If your sauce seems too thick, thin with an extra tablespoon or two of chicken broth until you reach the desired consistency.