Go Back

Crock Pot Angel Chicken

Crock Pot Angel Chicken is a set-and-forget slow cooker angel chicken dinner with meltingly tender chicken in a buttery Italian cream cheese sauce. Serve the rich, glossy coating over delicate angel hair pasta for a creamy, shredded-chicken main dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken and cream cheese sauce
  • 2.5 lb boneless skinless chicken breasts For slow-cooking, keep pieces as even as possible.
  • 1 packet (1 oz) dry Italian salad dressing mix
  • 1 can (10.5 oz) cream of chicken soup
  • 8 oz cream cheese Cube before adding so it melts smoothly.
  • 0.5 cup butter Slice butter so it disperses into the sauce.
  • 0.25 cup dry white wine or chicken broth Use broth if avoiding wine.
  • salt To taste.
  • pepper To taste.
Serving
  • 12 oz angel hair pasta Cook before serving.
  • fresh parsley Garnish to finish.

Equipment

  • 1 Dutch oven

Method
 

Load and season
  1. Place the chicken breasts in the slow cooker and season lightly with salt and pepper, making sure all surfaces get a light coating.
  2. Cover the slow cooker and keep it ready for the sauce step so the chicken can start warming evenly.
Build the sauce
  1. Combine the Italian dressing mix, cream of chicken soup, cubed cream cheese, sliced butter, and white wine or chicken broth in a bowl until the cream cheese is evenly distributed.
  2. Pour the sauce mixture over the chicken so the chicken is mostly covered and the cream cheese begins melting as it heats.
Slow cook until fall-apart tender
  1. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the chicken is fall-apart tender, with a soft simmering look around the edges.
  2. During the final hour on LOW (or in the last 30 minutes on HIGH), check that the sauce is bubbling gently and the chicken has become very tender.
Shred and finish the texture
  1. Shred the chicken in the sauce using two forks, pulling it into bite-size strands so it mixes into the creamy base.
  2. Stir to incorporate the cream cheese completely until the sauce turns rich, creamy, and glossy, clinging to the shredded chicken.
  3. Taste and adjust seasoning; add more salt and pepper as needed so the sauce stays flavorful rather than bland.
Serve over pasta
  1. Serve the angel chicken over cooked angel hair pasta, letting the sauce coat the noodles.
  2. Garnish with fresh parsley and cracked pepper to finish, creating visible flecks on top for a fresh look.

Notes

Pro tip: For the glossiest sauce, shred the chicken while it’s still hot, then stir thoroughly so the melted cream cheese fully emulsifies. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stovetop or in the microwave, adding a splash of broth if the sauce thickens. Freezing is not recommended because cream cheese sauces can break, but you can freeze cooked chicken separately and re-mix later. For a lighter option, use reduced-fat cream cheese and reduced-fat cream of chicken soup to keep the creamy texture with less fat.