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Creamy CrockPot Angel Chicken

Creamy CrockPot angel chicken is a slow-cooked, tender chicken dinner smothered in a rich garlic-Parmesan cream sauce. After shredding, the chicken gets stirred back into the sauce and is served over angel hair pasta.
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Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb boneless skinless chicken breasts
  • 1 packet Italian dressing seasoning mix
  • 4 oz cream cheese, softened
  • 1 can (10.5 oz) cream of chicken soup
  • 0.5 cup chicken broth
  • 0.5 cup grated Parmesan cheese
  • 4 tbsp unsalted butter
  • 12 oz angel hair pasta
  • 2 tbsp fresh parsley, chopped

Equipment

  • 1 CrockPot

Method
 

Slow-cook the chicken
  1. Place the chicken breasts in the CrockPot.
  2. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender and fully cooked.
Make the creamy sauce
  1. In a bowl, whisk together cream cheese, cream of chicken soup, chicken broth, Parmesan cheese, Italian dressing seasoning mix, and butter until smooth.
  2. Pour the sauce over the chicken in the CrockPot, making sure the chicken is well coated.
Finish and serve
  1. Remove the chicken from the CrockPot and shred or slice if desired.
  2. Return the chicken to the sauce and stir well, so everything is evenly coated.
  3. Cook the angel hair pasta according to package directions until al dente.
  4. Serve the creamy chicken over the pasta, then garnish with fresh parsley and extra Parmesan cheese.

Notes

For the smoothest sauce, use fully softened cream cheese before whisking. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a covered pot until warm, adding a splash of chicken broth if needed. Freezing is not ideal because creamy sauces can break; for a lighter option, use reduced-fat cream cheese and reduced-fat cream of chicken soup.