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Crock Pot Angel Chicken

Crock Pot Angel Chicken is slow-cooked chicken in a buttery Italian cream cheese sauce that reduces to a rich, glossy coating. It’s served over delicate angel hair pasta for a comforting, set-and-forget main dish.
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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: 590
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2.5 lb boneless skinless chicken breasts Cut nothing; place whole or split to fit the slow cooker.
  • 1 packet (1 oz) dry Italian salad dressing mix This provides the Italian dressing flavor.
  • 1 can (10.5 oz) cream of chicken soup Helps thicken the sauce during slow cooking.
  • 8 oz cream cheese Cube for faster melting and a smooth, glossy sauce.
  • 0.5 cup butter Slice to distribute evenly.
  • 0.25 cup dry white wine or chicken broth Use either; add for savory depth and loosen the sauce initially.
  • salt Add to taste.
  • pepper Add to taste.
Serving
  • 12 oz angel hair pasta Cook before serving; reserve a splash of pasta water if needed for sauce cling.
  • fresh parsley Chop lightly for garnish.

Equipment

  • 1 slow cooker

Method
 

Add ingredients to slow cooker
  1. Place chicken breasts in the slow cooker and season lightly with salt and pepper.
  2. Combine Italian dressing mix, cream of chicken soup, cubed cream cheese, sliced butter, and white wine; pour the mixture over the chicken.
Slow cook
  1. Cover and cook on LOW for 6-7 hours until the chicken is fall-apart tender, with the sauce visibly bubbling at the edges.
Shred and finish sauce
  1. Shred the chicken in the sauce using two forks; stir to incorporate the cream cheese completely until smooth and thick.
  2. Taste and adjust seasoning so the sauce looks rich, creamy, and glossy.
Serve
  1. Serve the shredded angel chicken over cooked angel hair pasta and garnish with fresh parsley.

Notes

For best shredding, let the chicken rest in the sauce for 5 minutes after cooking, then shred while warm so the cream cheese fully emulsifies. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stove or in the microwave until hot. Freezing works for up to 2 months, though sauce may thicken—stir in a splash of broth or water when reheating. If you want a lighter swap, use reduced-fat cream cheese for a similar creamy texture with fewer calories.