Crock Pot Angel Chicken

Crock Pot Angel Chicken is one of those cozy, old-school dinners that just feels like home. The chicken breasts slow-cook all day in a rich, creamy sauce seasoned with Italian herbs, becoming so tender they almost fall apart with a fork. It’s the kind of simple, no-fuss recipe made with pantry staples you probably already have.

Love More Crockpot Recipes? Try My Garlic Parmesan Chicken Crockpot or this Crockpot Chicken Tacos next.

Why You’ll Love This Recipe

• Nostalgic, old-fashioned flavor that tastes like something from a church potluck recipe box.
• Incredibly creamy Italian sauce made from pantry staples you likely already have.
• The whole family loves it — even picky eaters clean their plates.
• Hands-off slow cooker magic — dinner cooks while you live your day.
• Serve over pasta, rice, or mashed potatoes — the sauce transforms everything it touches.

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Ingredients You’ll Need

• 4 boneless, skinless chicken breasts (about 2 lbs)
• 1 can (10.5 oz) cream of mushroom soup (cream of chicken works equally well)
• 1 packet (0.7 oz) Italian dressing mix
• 4 oz cream cheese, softened and cubed
• 1/2 cup low-sodium chicken broth
• 1/2 cup butter, cut into slices (4 tablespoons works if you prefer less richness)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• Salt to taste
• Fresh parsley, chopped, for garnish
• 12 oz angel hair pasta, cooked al dente, for serving (fettuccine, linguine, or egg noodles also work beautifully)
• Grated Parmesan cheese for serving

Why These Ingredients Work

Italian dressing mix is the secret shortcut ingredient that makes this sauce taste like it contains a dozen carefully measured herbs and spices when really it is just one little packet. The blend of dried herbs, garlic, onion, and tangy vinegar powder adds a complex, savory flavor that would take significantly more effort to replicate from scratch.

Cream of mushroom soup creates the creamy base for the sauce without any roux, flour, or stovetop technique required. As it heats slowly in the crockpot with the chicken broth and butter, it transforms into a rich, velvety gravy that coats pasta perfectly and has a depth of flavor that belies its simplicity.

Cream cheese adds a tangy richness to the sauce that regular cream cannot quite replicate. It makes the sauce feel fuller and more satisfying while also helping it cling to pasta rather than sliding off into a puddle at the bottom of the bowl. Make sure it is softened before going in so it melts evenly without any lumps.

Butter enriches the entire sauce and carries all the herb and Italian seasoning flavors. It also gives the finished sauce that glossy, restaurant-quality sheen that makes everyone ask what your secret is — the answer is just butter, doing what butter has always done best.

Essential Tools and Equipment

• 6-quart slow cooker
• Large pot for boiling pasta
• Tongs or two forks for serving and shredding
• Ladle for the sauce
• Sharp knife and cutting board
• Colander for draining pasta
• Skillet (optional — for browning chicken before slow cooking)

Step-by-Step Instructions

Step 1: Optional Sear for Extra Flavor

If you have an extra 5 minutes and want richer, more deeply flavored chicken, heat a tablespoon of olive oil in a skillet over medium-high heat and sear the chicken breasts for 2 minutes per side until golden brown. This adds a beautiful color and that Maillard flavor that slow cookers cannot create on their own.

Step 2: Build the Sauce in the Slow Cooker

Add the cream of mushroom soup, chicken broth, Italian dressing mix, garlic powder, and black pepper to the slow cooker and stir to combine. Drop in the softened cream cheese cubes and sliced butter — do not worry about stirring them in perfectly, they will melt and incorporate as everything heats up. The sauce will look a bit chunky at this stage and that is completely fine.

Step 3: Add the Chicken

Nestle the chicken breasts into the sauce, pressing them down gently so they sit partially submerged. Spoon a little of the sauce over the top of each piece of chicken so the seasoning starts flavoring the meat from the top as well. The chicken does not need to be fully covered — it will steam and baste in the sauce throughout the long cook.

Step 4: Slow Cook

Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours. The chicken is done when it reaches 165°F internally and shreds apart very easily when pressed with a fork. If you seared the chicken beforehand, check at the lower end of the time range — seared chicken sometimes cooks a bit faster in the slow cooker.

Step 5: Stir the Sauce

Once the chicken is cooked, stir the sauce vigorously with a whisk or spoon — the cream cheese and butter will have melted during cooking and the stirring brings everything together into a smooth, creamy, glossy sauce. Taste now and adjust salt and pepper to your preference. The Italian dressing mix is quite salty, so taste before adding any extra salt.

Step 6: Serve Over Pasta

Cook the angel hair pasta to al dente per package directions and drain well. You can toss the hot pasta directly in the slow cooker with the sauce, or plate the pasta in individual bowls and spoon the chicken and sauce generously over the top. Garnish with fresh parsley and grated Parmesan and serve immediately.

You Must Know

Soften the cream cheese before adding it to the slow cooker. Cold cream cheese in chunks will not melt evenly during cooking and you will end up with lumpy patches in your sauce rather than the smooth, velvety consistency this dish is known for. Leave it on the counter for 30 minutes or microwave briefly in 15-second intervals until soft.

Stir the sauce thoroughly before serving — the fats separate slightly during the long slow cook and need to be whisked back together. A vigorous 30-second stir brings everything back to that silky, creamy, spoonable perfection.

Personal Secret: Reserve a cup of the pasta cooking water before draining and stir a few tablespoons into the sauce when serving. The starchy pasta water helps the sauce emulsify beautifully and cling to every strand of noodle rather than pooling at the bottom of the bowl .

Pro Tips & Cooking Hacks

• For an even saucier result, use 6 oz cream cheese instead of 4 oz.
• Cook pasta al dente — it finishes softening when you toss it in the hot sauce and avoids a mushy final texture.
• Serve on a warmed plate — cold plates cool the creamy sauce fast and it thickens unevenly.
• Use low-sodium chicken broth and taste before adding any extra salt — the Italian dressing mix and cream of mushroom soup both contribute significant saltiness.
• Egg noodles, pappardelle, or even mashed potatoes work just as beautifully as angel hair under this sauce.

Flavor Variations & Suggestions

Add a cup of sliced mushrooms to the slow cooker at the start for a more deeply savory, earthy sauce that complements the Italian herb flavors beautifully. The mushrooms cook down to tender, flavorful pieces that taste like they were destined to be in this dish.

Stir in a handful of frozen peas and a squeeze of fresh lemon juice in the last 30 minutes for a bright, fresh version that feels lighter while keeping all the comfort food richness intact. The lemon wakes up every herb in the Italian seasoning in the most lovely way.

For a bolder Italian flavor, add a teaspoon of dried basil and a half teaspoon of red pepper flakes to the sauce at the start. This simple addition pushes the dish from comfort food territory into something that tastes properly Italian and dinner-party worthy.

Make-Ahead Options

This dish is ideal for meal prep. Cook the full recipe through the sauce-stirring step and refrigerate the chicken and sauce together in an airtight container for up to 3 days. The sauce actually becomes richer and more flavorful overnight as everything melds. When ready to serve, reheat gently on the stovetop over medium-low heat and cook fresh pasta. The pasta should always be cooked fresh — pasta stored in the sauce overnight absorbs all the liquid.

Freeze the cooked chicken and sauce together in a sealed freezer-safe container for up to 3 months — but always store the pasta separately or cook it fresh. Thaw the frozen sauce overnight in the refrigerator and reheat gently on the stovetop, whisking occasionally to bring the sauce back to a smooth consistency.

What to Serve With Crock Pot Angel Chicken

Warm garlic bread or buttery dinner rolls on the side are practically essential with Angel Chicken — the sauce is so good that you will want something to soak up every last drop from the bowl. Homemade garlic bread takes five minutes under the broiler and makes the whole meal feel complete.

A crisp green salad dressed simply with lemon and olive oil provides the fresh, bright contrast the creamy sauce needs. Keep the salad simple and lightly dressed — you want it to refresh the palate between bites without competing with the rich Italian flavors on the plate.

Roasted or steamed broccoli or green beans alongside the pasta adds a vegetable element that rounds out the meal nutritionally without any extra effort. Toss the vegetables in a little olive oil and garlic and they complement the Italian-seasoned sauce beautifully.

A glass of chilled Chardonnay or Pinot Grigio is a perfect match for the creamy Italian sauce — both wines have the acidity to cut through the richness without overpowering the subtle herb flavors. Sparkling water with lemon works beautifully for non-drinkers.

Allergy Information

• Contains: Dairy (butter, cream cheese), Gluten (pasta, some cream of mushroom soups)
• Gluten-free: Use certified GF cream of mushroom soup, GF Italian dressing mix, and GF pasta
• Dairy-free: Use vegan butter and dairy-free cream cheese — the flavors remain very close to the original
• Lower sodium: Use low-sodium broth, low-sodium cream of mushroom soup, and reduce or omit added salt

Storage & Reheating

• Store chicken and sauce separately from pasta — pasta absorbs sauce quickly in the fridge.
• Refrigerate in airtight containers for up to 3–4 days.
• Reheat sauce gently on the stovetop over medium-low, whisking to re-emulsify.
• Freeze sauce and chicken (without pasta) for up to 3 months.

FAQs

Can I use chicken thighs instead of breasts?

Yes — boneless skinless thighs work beautifully and stay even juicier than breasts over a long slow cook. Use the same quantity and cooking time.

Do I have to sear the chicken first?

No — it is completely optional. Skipping the sear saves time and the dish is still delicious. The sear adds deeper flavor and color but the long slow cook does a wonderful job on its own.

My sauce turned out lumpy. What went wrong?

Cold cream cheese is almost always the culprit. Soften it completely before adding and give the sauce a vigorous whisk after cooking — it comes together beautifully with some stirring.

Can I make this with any other pasta?

Any pasta works — linguine, fettuccine, egg noodles, penne, or even rice and mashed potatoes. The sauce is incredibly versatile and improves everything it coats.

How do I know when the chicken is done?

The chicken should reach 165°F internally and pull apart very easily when pressed with two forks. If it resists, cover and cook another 30 to 45 minutes before checking again.

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