Tender, juicy chicken breasts slow-cooked in a creamy Italian-style sauce, then served over delicate angel hair pasta—this Crock Pot Angel Chicken is everything I want in a comforting dinner. It’s rich, full of flavor, and takes hardly any hands-on effort. With a few pantry staples and the help of my slow cooker, I can pull off a restaurant-style meal with minimal fuss.
Why You’ll Love This Recipe
I love this recipe because it’s a true one-pot wonder. The creamy sauce is loaded with garlic, Italian herbs, and a touch of tang from the dry dressing mix, while the chicken stays incredibly tender as it cooks low and slow. I like that it pairs beautifully with angel hair pasta, which soaks up all that creamy goodness. It’s easy to prep, perfect for weeknights, and elegant enough for guests. Best of all, the leftovers reheat like a dream.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I heat a cast iron skillet over medium-high heat and swirl in the vegetable oil.
I season both sides of the chicken breasts with salt and pepper.
I sear the chicken in the hot skillet for 2–3 minutes per side until golden brown, then remove it from the heat.
In a medium bowl, I whisk together the softened cream cheese and butter until smooth.
I add the cream of chicken soup, minced garlic, chicken broth, and dry Italian dressing mix, then whisk everything until well combined.
I spray the inside of my crock pot with nonstick cooking spray and place the seared chicken breasts at the bottom.
I pour the sauce mixture over the chicken, cover, and cook on LOW for 3–4 hours, or until the chicken reaches an internal temperature of 165°F.
Just before serving, I cook the angel hair pasta according to the package instructions and drain it.
I serve the chicken and sauce over the pasta, and top with parsley, cracked pepper, and Parmesan if I want an extra touch.
Servings and timing
This recipe yields 4 servings. Prep Time: 10 minutes Cook Time: 3 hours Total Time: 3 hours 10 minutes
Variations
I sometimes use chicken thighs instead of breasts—they add more richness and stay super tender.
If I want to skip searing the chicken, I just cook it on LOW for closer to 6 hours.
For a little heat, I’ve added red pepper flakes or a dash of hot sauce to the sauce mix.
I’ve also swapped angel hair for penne or fettuccine with great results.
storage/reheating
I store leftovers in an airtight container in the fridge for 3–4 days. I can also freeze them for up to 3 months, though I keep in mind the cream sauce might separate slightly when reheated. To reheat, I warm gently on the stovetop over low heat, adding a splash of chicken broth or milk to bring the sauce back together. The microwave works too—I just stir halfway through and heat in short bursts.
FAQs
How can I tell when the chicken is fully cooked?
I always check with a meat thermometer. The chicken is done when it reaches 165°F internally. This keeps it juicy and safe to eat.
Can I make this without searing the chicken first?
Yes, I can skip the searing step to save time, but I cook it on LOW for about 6 hours instead. Searing adds flavor, but it’s optional.
What can I use instead of angel hair pasta?
I’ve tried this with fettuccine, spaghetti, or even mashed potatoes—anything that can soak up that creamy sauce works great.
Can I make this ahead of time?
Absolutely. I’ve prepped the sauce and stored it in the fridge overnight, then just poured it over the chicken in the crock pot the next day.
Is there a way to lower the sodium?
To reduce sodium, I use low-sodium chicken broth and a reduced-sodium cream of chicken soup. I can also use less of the dry dressing mix or choose a low-sodium version.
Conclusion
This Crock Pot Angel Chicken is a dinner I keep coming back to. It’s creamy, comforting, and incredibly easy to make. Whether I’m feeding the family or looking for something cozy for a chilly evening, this dish never disappoints. I love how versatile it is and how I can dress it up or down depending on the occasion. Once I try it, it’s bound to be a regular in my meal rotation.
Heat a cast iron skillet over medium‑high heat; add the vegetable oil and swirl to coat.
Season both sides of the chicken breasts with salt and pepper.
Add the chicken to the hot skillet and sear each side 2–3 minutes or until golden brown; then remove from heat.
In a medium bowl, whisk together the softened cream cheese and butter until smooth.
Add the cream of chicken soup, minced garlic, chicken broth, and dry Italian dressing mix; whisk to combine.
Spray the inside of a crock pot with nonstick cooking spray; place the seared chicken breasts in the bottom.
Pour the sauce mixture over the chicken. Cover and cook on LOW for 3–4 hours (or until the chicken reaches 165 °F internally).
Shortly before serving, cook the angel hair pasta to al dente per package instructions and drain.
Serve the chicken and sauce over the pasta (you can toss pasta in the sauce or spoon sauce over pasta), and top with parsley, cracked pepper, and/or Parmesan if desired.
Notes
If you’re sensitive to sodium, use low- or no-sodium cream of chicken soup and chicken broth, and adjust salt at the end.
You can skip searing the chicken (for less prep), but cook on LOW for closer to 6 hours if doing so.
The longer you cook, the more the chicken may fall apart — that’s okay if you don’t mind shredding it.
Don’t rely purely on time — always check internal temperature (165 °F) for doneness.
You can substitute chicken thighs for breasts if preferred.
Leftovers can be stored in an airtight container for 3–4 days in the fridge (can freeze up to 3 months, though cream sauce may separate slightly upon reheating).
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