Crock Pot Angel Chicken
A comforting slow-cooker meal with tender chicken in a creamy, tangy sauce served over delicate angel hair pasta, perfect for busy evenings or potlucks.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 lbs) Can substitute with cooked rotisserie chicken if short on time.
- 1 can cream of chicken soup (10.5 oz, low-sodium optional)
- 1 packet Italian salad dressing mix For added herbal flavor.
- 8 oz cream cheese, softened Full-fat provides the best texture.
- 8 oz angel hair pasta Cook according to package directions.
- to taste Salt and freshly ground black pepper
- for garnish Chopped parsley
Instructions
Preparation
- Soften the cream cheese slightly so it mixes smoothly.
- In the slow cooker, add the cream of chicken soup, Italian dressing packet, and cream cheese. Whisk until combined and mostly smooth.
- Season the chicken breasts lightly with salt and pepper, then place them in the sauce. Turn the breasts to coat the tops.
- Cover and cook on LOW for 6–8 hours, or until the chicken is tender and registers 165°F when measured at the thickest part.
Cooking
- About 30 minutes before serving, bring a large pot of salted water to a boil and cook the angel hair pasta according to package directions. Drain and keep warm.
- Remove the chicken to a cutting board or shred it directly in the slow cooker using two forks. If shredding on a board, return the shredded chicken to the sauce and stir to combine.
- Taste and adjust seasoning with salt and pepper. Spoon the shredded chicken and plenty of sauce over nests of angel hair. Garnish with chopped parsley and serve immediately.
Notes
This dish can be served with a crisp green salad, steamed vegetables, or garlic bread. The shredded chicken makes a great filling for baked potatoes or sandwiches. Store leftovers in an airtight container for 3–4 days in the fridge or freeze for up to 3 months.