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Crock Pot Angel Chicken

Crock Pot Angel Chicken is a slow cooker angel chicken recipe with meltingly tender chicken in a buttery Italian cream cheese sauce that reduces into a rich, glossy coating. Serve it over angel hair pasta chicken for an easy set-and-forget dinner with creamy flavor in every bite.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and cream sauce base
  • 2.5 lb boneless skinless chicken breasts
  • 1 packet (1 oz) dry Italian salad dressing mix
  • 1 can (10.5 oz) cream of chicken soup
  • 8 oz cream cheese
  • 0.5 cup butter
  • 0.25 cup dry white wine or chicken broth
  • salt to taste
  • pepper to taste
Serving
  • 12 oz angel hair pasta cooked, for serving
  • fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Load the slow cooker
  1. Place the chicken breasts in the slow cooker and season lightly with salt and pepper. Keep the chicken in an even layer so it cooks uniformly.
Add the Italian cream cheese sauce
  1. Combine the Italian dressing mix, cream of chicken soup, cubed cream cheese, sliced butter, and white wine (or chicken broth). Pour everything over the chicken so the sauce covers the top.
Slow-cook until fall-apart tender
  1. Cover and cook on LOW for 6-7 hours until the chicken is fall-apart tender. Visual cue: the sauce should be bubbling around the edges and the chicken should shred easily.
(Alternative) Cook on HIGH
  1. Cover and cook on HIGH for 3-4 hours until the chicken is fall-apart tender. Visual cue: when you press the chicken with a fork, it breaks into strings and the sauce looks melted.
Shred and make the sauce glossy
  1. Shred the chicken in the sauce using two forks, then stir to incorporate the cream cheese completely. The sauce should look thick, rich, and glossy.
Finish seasoning
  1. Taste and adjust seasoning so the sauce is rich, creamy, and glossy. Add more salt and pepper only if needed.
Serve
  1. Serve the angel chicken over cooked angel hair pasta and garnish with fresh parsley. Visual cue: the sauce should glisten over the pasta, with visible shredded chicken throughout.

Notes

Pro tip: shred right in the slow cooker so the cream cheese melts fully into a smooth, glossy coating. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently in the microwave or on the stove until hot. Freezing is not recommended because the creamy sauce can break after thawing. For a lighter option, use reduced-fat cream cheese and light butter to keep the same creamy texture.