Crock Pot Angel Chicken (Printable version)
Juicy chicken slow-cooked in creamy butter sauce, served over tender pasta for an easy weeknight dinner.
# Ingredient List:
→ Chicken
01 - 6 boneless, skinless chicken breasts
→ Sauce
02 - 1/2 cup (1 stick) unsalted butter
03 - 8 oz cream cheese, softened
04 - 1 (10.5 oz) can condensed cream of chicken soup
05 - 1 (0.7 oz) packet Italian dressing mix
06 - 1/2 cup low-sodium chicken broth
→ Pasta
07 - 1 lb (16 oz) angel hair pasta
→ Garnish (optional)
08 - 2 tbsp chopped fresh parsley
09 - Freshly ground black pepper, to taste
# How to Make It:
01 - Place chicken breasts in the bottom of the crock pot in a single layer.
02 - In a medium saucepan over medium heat, melt the butter. Add cream cheese and stir until smooth and fully melted.
03 - Stir in the cream of chicken soup, Italian dressing mix, and chicken broth. Continue stirring until well combined and smooth.
04 - Pour the sauce evenly over the chicken breasts in the crock pot.
05 - Cover and cook on LOW for 4-5 hours, or until the chicken is tender and cooked through.
06 - About 20 minutes before serving, cook the angel hair pasta according to package directions. Drain well.
07 - Remove the chicken from the crock pot and shred or leave whole, as desired. Stir the sauce in the crock pot to blend.
08 - Serve the chicken and sauce over cooked angel hair pasta. Garnish with chopped parsley and black pepper, if desired.
# Expert Suggestions:
01 -
- The sauce is velvety and rich but you barely lift a finger to make it happen
- Leftovers somehow taste even better the next day for lunch
02 -
- Don't skip softening the cream cheese or you will end up with lumpy sauce
- Full-fat ingredients really do make a difference in the final texture
03 -
- Spray your crock pot insert with cooking spray for easier cleanup later
- Cream of mushroom soup works beautifully if you prefer deeper flavor