Crock Pot Angel Chicken is the kind of recipe that feels like a hug on a chilly evening — tender, creamy chicken smothered in a silky sauce and served over delicate angel hair pasta. If you love easy, comforting meals that practically make themselves while you go about your day, this one is worth trying. The main ingredients — boneless, skinless chicken breasts, cream of chicken soup, and cream cheese — create a lusciously smooth texture, while the Italian dressing mix brings bright, savory seasoning that shines through every bite. For more slow-cooker inspiration that pairs perfectly with weeknight cozy dinners, try this cheesy crock pot buffalo chicken dip for parties or snack nights.
Ingredients & Equipment
Ingredients
- 4 boneless, skinless chicken breasts
- 1 packet of Italian dressing mix
- 1 can (10.5 oz) cream of chicken soup
- 1 can (8 oz) cream cheese, softened
- 8 oz angel hair pasta
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
- Fresh parsley for garnish (optional)
Equipment & Helpful Tools
- Crock Pot / slow cooker (4–6 quart recommended)
- Mixing bowl and spoon or spatula
- Measuring cups and spoons
- Two forks for shredding (or a pair of heatproof tongs and a knife)
- Large pot for cooking pasta
- Colander for draining pasta
- Blender or immersion blender (optional if you prefer an ultra-smooth sauce)
- Instant-read thermometer (handy to check chicken temperature)
Notes
- Use low-sodium cream of chicken soup if you prefer better salt control; adjust seasoning at the end.
- For a lighter version, swap half the cream cheese for plain Greek yogurt (stir in off heat to avoid curdling).
- If you’re short on time, boneless chicken thighs (skinless) are an option — they stay very tender and can be a bit more forgiving than breasts.
Step-by-Step Instructions (with tips)
- Place the chicken breasts in the Crock Pot. Arrange them in a single layer if possible so they cook evenly. If breasts are very thick, consider slicing them horizontally to create even thickness or pounding gently.
- In a separate bowl, mix together the Italian dressing mix, cream of chicken soup, and softened cream cheese until well combined. For a smoother sauce, beat with a whisk or use an immersion blender for 10–15 seconds until creamy.
- Tip: If your cream cheese is stubborn, warm it for 10–15 seconds in the microwave (covered) to soften before mixing.
- Pour the mixture over the chicken in the Crock Pot, ensuring the chicken is well coated. Use a spatula to spread the sauce over the top and sides of the breasts so every piece soaks up flavor.
- Cook on low for 6–8 hours or until the chicken is tender and cooked through. The internal temperature should reach 165°F (74°C) on an instant-read thermometer.
- Tip: Cooking on low yields the most tender, shreddable chicken. If you’re pressed for time, cook on high for 3–4 hours, but check early as times can vary by slow cooker.
- About 30 minutes before serving, cook the angel hair pasta according to package instructions in salted water until al dente. Drain and set aside.
- Tip: Angel hair cooks quickly — usually 3–5 minutes — and can get mushy if overcooked. Taste a strand a minute early to test.
- Once the chicken is done, shred it with two forks in the Crock Pot and stir to combine with the sauce. The sauce should be silky and coat the shredded chicken; if it’s too thick, stir in a splash of warm water, chicken broth, or milk until you reach desired consistency.
- Serve the chicken and sauce over a bed of angel hair pasta. Toss gently if you prefer the pasta fully coated in the creamy sauce.
- Top with Parmesan cheese and fresh parsley if desired. Freshly cracked black pepper adds a bright finish.
Variations & Flavor Suggestions
- Add vegetables: Stir in thawed frozen peas, steamed broccoli florets, or sautéed mushrooms in the last 15–20 minutes for color and extra nutrition.
- Spice it up gently: Add a pinch of red pepper flakes or a dash of smoked paprika to the sauce if you like a subtle smoky warmth.
- Herb-forward: Stir in a teaspoon of dried basil or oregano with the Italian dressing mix for deeper herb flavor, or finish with lemon zest for brightness.
- No-pasta option: Serve over cauliflower rice, quinoa, or steamed brown rice for a heartier, gluten-free plate.
- Sheet-pan roast alternative: If you prefer roasting, combine the sauce with the chicken in a baking dish and roast at 375°F (190°C) for 25–35 minutes until chicken reaches 165°F (74°C), then shred and serve.
Storage, Freezing & Make-Ahead Tips
Storing Leftovers
- Refrigerator: Store cooled leftovers in an airtight container for 3–4 days. Keep pasta and chicken+sauce stored separately if possible to avoid soggy pasta.
- Reheating: Reheat gently on the stovetop over low heat with a splash of milk or broth to loosen the sauce, or microwave in short bursts, stirring regularly to keep the texture creamy.
Freezing
- To freeze: Portion the shredded chicken and sauce into freezer-safe containers or resealable bags. Remove as much air as possible. Label with date and freeze for up to 3 months. Do not mix with cooked angel hair pasta if freezing.
- Thawing & reheating: Thaw overnight in the fridge, then reheat in a saucepan over low heat, stirring in a little water or broth if the sauce has thickened. For quicker thawing, place sealed bag in cold water for an hour, then reheat.
Make-Ahead
- Prep the sauce the night before: Mix the Italian dressing mix, cream of chicken soup, and cream cheese and store in the fridge. In the morning, add chicken and slow-cook as directed. This saves time and concentrates flavors.
- Cook the chicken ahead: Make the chicken and sauce and refrigerate. On the day you plan to serve, cook angel hair fresh and warm the chicken mixture gently to serve.
Portioning Advice
- This recipe serves about 4. For meal prep, divide into single-serving containers with pasta stored separately for lunchtime reheat. Add fresh parsley and grated Parmesan after reheating.
How to Use / Serve This Dish
Serving Ideas
- Classic plate: Spoon the creamy angel chicken over angel hair pasta and garnish with Parmesan and parsley for an elegant but simple main course.
- Family-style: Place the Crock Pot on the table for family members to serve themselves over pasta, rice, or warm naan.
- Weeknight quick dinner: Serve with a crisp green salad and warm garlic bread (or halal-friendly flatbread) for a balanced meal that feels special without fuss.
- Lighter plate: Swap pasta for a bed of sautéed spinach or zucchini noodles; the creamy sauce still pairs beautifully.
Pairing Suggestions (no alcohol)
- Beverages: Try a bright, non-alcoholic iced tea with lemon, sparkling water with cucumber and mint, or a light fruit-infused water to cleanse the palate.
- Sides: Roasted seasonal vegetables (carrots, Brussels sprouts, or asparagus), a lemony arugula salad, or steamed green beans are lovely companions.
- Bread: Warm pita, naan, or crusty halal-friendly bread is great for mopping up that delicious sauce.
For a cozy twist, serve this dish with a bowl of hearty soup on the side — for example, a creamy chicken and wild rice soup makes a comforting multi-course meal; here’s a comforting option if you want to explore more slow-cooker soups: Crockpot Chicken and Wild Rice Soup.
FAQs
Q: Can I use frozen chicken breasts?
A: Yes. You can use frozen chicken breasts, but you should increase the cooking time and ensure the chicken reaches an internal temperature of 165°F (74°C). Cooking from frozen may result in slightly more liquid in the pot; you can thicken the sauce later by stirring in a bit more cream cheese or simmering with the lid off for 15–20 minutes on high.
Q: What can I substitute for cream of chicken soup or cream cheese?
A: For the soup, a homemade white sauce (béchamel) or low-sodium cream of chicken alternative works. For cream cheese alternatives, try plain Greek yogurt (add off heat to prevent curdling) or a dairy-free cream cheese for a lactose-free version. Note that texture and tang will vary slightly.
Q: How long will leftovers last in the fridge?
A: Stored properly in an airtight container, shredded chicken with sauce will keep 3–4 days in the refrigerator. Reheat only the portion you plan to eat and keep pasta separate if possible.
Q: Can I make this recipe into a casserole and bake it?
A: Absolutely. Mix shredded chicken and sauce with cooked angel hair or another pasta, place in a greased baking dish, top with Parmesan or mozzarella, and bake at 350°F (175°C) for 20–25 minutes until bubbly and golden on top. For a crispier finish, broil for 2–3 minutes — keep an eye on it so the cheese doesn’t burn.
Q: Any tips for extra flavor without adding salt?
A: Use fresh herbs like parsley, basil, or a squeeze of lemon to brighten flavors. Roasting garlic before adding to the mix gives deep, sweet garlic notes without needing extra salt.
For more cozy, gravy-forward slow-cooker dinners that pair well with this dish concept, check out this comfort-food favorite: Crockpot Chicken and Gravy.
Conclusion
Crock Pot Angel Chicken brings together simple pantry ingredients to create a creamy, tender, and comforting meal that’s perfect for any season — especially cool evenings when you want something warm and fuss-free. If you’re looking for more recipe inspiration or variations, you can explore a similar take on slow-cooker angel chicken at Crock Pot Angel Chicken – The Country Cook or check another classic community-sourced recipe at Crock Pot Angel Chicken Recipe – Food.com. For a slightly different spin and more tips, visit the slow cooker guide at Slow Cooker Angel Chicken. If you want a version focused on a creamy pasta presentation, this recipe offers a helpful comparison: Creamy Crockpot Angel Chicken Pasta Recipe – The Dinner Bell. I hope you give this cozy recipe a try — let it simmer while you enjoy your day, and don’t forget to share the results with friends and family!
Crock Pot Angel Chicken
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 packet Italian dressing mix
- 10.5 oz cream of chicken soup Use low-sodium for better salt control.
- 8 oz cream cheese, softened For a lighter version, swap half for plain Greek yogurt.
- 8 oz angel hair pasta Cooks quickly, usually in 3–5 minutes.
- to taste Salt and pepper
- to taste Parmesan cheese for serving Optional
- to taste Fresh parsley for garnish Optional
Instructions
Preparation
- Place the chicken breasts in the Crock Pot in a single layer for even cooking. For thick breasts, consider slicing horizontally or gently pounding.
- In a separate bowl, mix the Italian dressing mix, cream of chicken soup, and softened cream cheese until well combined. For a smoother sauce, blend or whisk until creamy.
- Pour the mixture over the chicken in the Crock Pot, ensuring it is well coated.
Cooking
- Cook on low for 6–8 hours or until the chicken is tender and cooked through (internal temperature at 165°F). For quicker cooking, use high for 3–4 hours.
Pasta Preparation
- About 30 minutes before serving, cook the angel hair pasta according to package instructions in salted water until al dente. Drain and set aside.
Final Steps
- Once chicken is done, shred it in the Crock Pot and stir to combine with the sauce. Adjust thickness with a splash of water or broth if necessary.
- Serve the chicken and sauce over the cooked angel hair pasta. Garnish with Parmesan and parsley if desired.
