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Crock Pot Angel Chicken

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Tender chicken breasts in creamy Italian sauce made easy in the slow cooker. Rich, indulgent dinner ready in 3-4 hours.

Ingredients

Scale
  • 1.5 lbs boneless skinless chicken breasts
  • Salt to taste
  • Pepper to taste
  • 2 tablespoons vegetable oil
  • 4 oz cream cheese, softened
  • 3 tablespoons unsalted butter
  • 10.5 oz can cream of chicken soup
  • 3 cloves garlic, minced
  • 3/4 cup chicken broth
  • 1 packet Good Seasons dry Italian salad dressing mix
  • 16 oz angel hair pasta
  • Chopped fresh parsley
  • Cracked pepper
  • Grated Parmesan cheese (optional)

Instructions

  1. Heat vegetable oil in cast-iron skillet over medium-high heat. Season chicken with salt and pepper. Sear 2-3 minutes per side until golden brown crust forms. Remove from heat.
  2. In mixing bowl, combine softened cream cheese, butter, cream of chicken soup, minced garlic, chicken broth, and Italian dressing mix. Whisk vigorously until smooth and creamy with no lumps.
  3. Coat inside of crock pot with non-stick spray. Layer seared chicken at bottom. Pour sauce mixture evenly over chicken, spreading to coat all pieces.
  4. Cover and cook on LOW for 3-4 hours until chicken reaches 165°F internal temperature and shreds easily with fork. Check at 3-hour mark to avoid overcooking.
  5. Cook angel hair pasta according to package instructions, about 3-4 minutes in boiling salted water. Drain well.
  6. Serve chicken whole or shred with two forks. Arrange pasta on plates, top with chicken and generous amounts of cream sauce. Garnish with parsley, cracked pepper, and Parmesan cheese.

Notes

  • Soften cream cheese to room temperature before mixing to prevent lumps in sauce.
  • Chicken thighs work great and stay juicier. Boneless with skin removed.
  • For dairy-free version, use dairy-free cream cheese, olive oil instead of butter, and dairy-free cream soup.
  • Sauce thickens as it sits. Add splash of chicken broth to thin if needed.

Nutrition

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