Easy Crockpot Angel Chicken Recipe | Creamy Slow Cooker Chicken Dinner
Creamy, comforting slow cooker chicken in a rich sauce perfect for serving over angel hair pasta or rice. Minimal prep with tender shredded chicken and a velvety, garlicky sauce.
Ingredients
Ingredients
- 2 pounds boneless, skinless chicken breasts (or thighs)
- 1 can (10.5 ounces) cream of chicken soup
- 8 ounces cream cheese, softened and cut into cubes
- 1/2 to 3/4 cup chicken broth
- 1 packet (about 2 tablespoons) dry Italian dressing mix
- 3 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 teaspoon onion powder
- 2 tablespoons butter, melted
- 1/2 teaspoon black pepper
- Kosher salt, to taste
- Angel hair pasta, for serving (or egg noodles, rice, or mashed potatoes)
- Fresh parsley, chopped, for garnish (optional)
Instructions
Instructions
- Lightly grease the slow cooker insert or use a liner.
- Soften the cream cheese in the microwave for 20–30 seconds.
- Whisk together the cream of chicken soup, softened cream cheese, chicken broth, melted butter, Italian dressing mix, garlic, onion powder, black pepper, and a pinch of salt until smooth.
- Place the chicken in the slow cooker in a single layer and pour the sauce over to coat.
- Cover and cook on Low for 4–5 hours or on High for 2.5–3 hours, until the chicken reaches 165°F and shreds easily.
- Remove the chicken and shred with two forks.
- Whisk the sauce in the slow cooker to smooth it, then return the shredded chicken and stir to coat.
- Adjust the sauce consistency by adding a splash of broth if thick, or reduce with the lid off on High for 10–15 minutes if thin.
- Cook angel hair pasta in well-salted boiling water just before serving and drain without rinsing.
- Serve the creamy chicken over pasta and garnish with chopped parsley and extra black pepper if desired.
Notes
Start with minimal added salt since the soup and seasoning mix are salty; adjust at the end. For best texture, cook pasta separately and store leftovers with sauce and chicken separate from pasta. Sauce thickens upon cooling; loosen with a splash of broth or milk when reheating. Variations: add sautéed mushrooms, wilt in spinach at the end, brighten with lemon zest and juice, use thighs for extra tenderness, or add red pepper flakes for heat. To thicken or thin, reduce uncovered briefly or add broth. Freeze chicken and sauce (without pasta) up to 2 months.