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Crockpot Angel Chicken

Crockpot angel chicken makes tender chicken breasts in a smooth, creamy cream-of-mushroom sauce with garlic and Italian dressing mix. Cook in the slow cooker, then stir until silky and serve over angel hair pasta.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce
  • 4 boneless skinless chicken breasts
  • 1 packet (0.7 oz) Italian dressing mix
  • 0.5 cup butter (1 stick)
  • 1 can (10.5 oz) cream of mushroom soup
  • 4 oz cream cheese, softened
  • 0.25 cup dry white wine or chicken broth
  • 0.5 tsp garlic powder
  • 1 angel hair pasta, cooked
  • 1 fresh parsley

Equipment

  • 1 Dutch oven

Method
 

Add ingredients to the slow cooker
  1. Place the boneless skinless chicken breasts in the slow cooker.
  2. Whisk together cream of mushroom soup, softened cream cheese, dry white wine or chicken broth, Italian dressing mix, and garlic powder until smooth, then pour over the chicken.
  3. Lay the butter slices on top of the chicken.
Cook
  1. Cook on low for 5–6 hours, until the chicken is tender and cooked through, or cook on high for 2.5–3 hours for faster results.
Finish and serve
  1. Stir the sauce until smooth and creamy, coating each piece of chicken.
  2. Serve the creamy chicken over cooked angel hair pasta and garnish with fresh parsley.

Notes

For the smoothest sauce, make sure the cream cheese is fully softened before whisking and stir until no lumps remain after cooking. Refrigerate leftovers in a covered container for up to 4 days; rewarm gently in the microwave or on the stovetop with a splash of broth to loosen. Freezing is not recommended because cream cheese sauces can separate after thawing; for a lighter option, use reduced-fat cream cheese and a lower-fat cream of mushroom soup.