Creamy, comforting, and impossibly easy, Crockpot Angel Chicken is the kind of weeknight dinner that feels like a weekend treat. The slow cooker does all the heavy lifting.
Tender chicken simmers in a velvety, garlic-kissed sauce, then gets spooned generously over soft angel hair pasta. It’s rich, satisfying, and made for seconds.
Key Ingredients for Crockpot Angel Chicken
- Boneless Skinless Chicken Breasts – The star of the show, they soak up the creamy sauce beautifully and become incredibly tender in the slow cooker.
- Italian Dressing Mix – A shortcut to bold, herby flavor without extra seasoning fuss.
- Minced Garlic – Adds warmth and depth, enhancing the savory creaminess of the sauce.
- Cream of Chicken Soup – Brings body and richness, forming the base of the velvety sauce.
- Chicken Broth – Helps thin the soup just enough while adding extra savory depth.
- Cream Cheese – Melts into the sauce, giving it that luscious, tangy creaminess.
- Angel Hair Pasta – Delicate and quick-cooking, it pairs perfectly with the thick, flavorful sauce.
How to Make Crockpot Angel Chicken: A Simple Breakdown
Start by placing your chicken breasts in the crockpot, then sprinkle over the Italian dressing mix and garlic. Pour in the cream of chicken soup and chicken broth.
Let it cook low and slow until the chicken is fall-apart tender. About 30 minutes before serving, stir in chunks of cream cheese and let them melt into the sauce.
Once everything is silky smooth, serve that rich, creamy chicken over a bed of hot angel hair pasta. Dinner, done.
Creamy Tips & Tasty Variations
For a silkier sauce, consider whisking the cream cheese into the broth mixture before adding it to the slow cooker. This helps it incorporate more smoothly later.
Want a flavor boost? Add sautéed mushrooms or a handful of baby spinach just before serving. For a bit of heat, stir in crushed red pepper flakes or a splash of hot sauce.
Prefer a low-carb option? Swap the pasta for roasted spaghetti squash or steamed zucchini noodles—still creamy, still comforting, just a bit lighter.
Storing Your Angel Chicken Leftovers
Leftovers store beautifully. Transfer the cooled chicken and sauce to an airtight container and refrigerate for up to 5 days. Keep the pasta separate if possible to avoid sogginess.
To reheat, warm gently in the microwave or on the stovetop, adding a splash of broth or milk to loosen the sauce. For freezing, skip the pasta and freeze just the chicken and sauce for up to 2 months. Thaw overnight before reheating.
Crockpot Angel Chicken
Ingredients
- 1 can 10.5 oz cream of chicken soup
- ¾ cup chicken broth
- 1 packet 0.7 oz Italian dressing mix
- 4 oz cream cheese softened
- 2 teaspoons minced garlic
- 4 boneless skinless chicken breasts
- 16 oz angel hair pasta cooked
Instructions
- Arrange the chicken breasts evenly at the base of a slow cooker. Sprinkle the Italian dressing mix and minced garlic over the top, then pour in the cream of chicken soup and chicken broth.
- Secure the lid and cook on low for 4 to 6 hours, or on high for approximately 3 hours, ensuring the chicken is thoroughly cooked.
- Cut the cream cheese into small pieces and add them to the crockpot. Replace the lid and continue cooking—30 minutes on low or 15 minutes on high—until the cheese has fully melted.
- Stir the contents well to incorporate the cream cheese into the sauce, ensuring a smooth consistency.
- Spoon the chicken and creamy sauce generously over the prepared angel hair pasta before serving.
