Crockpot angel chicken is seared chicken breasts slow cooked in a creamy Italian sauce built on cream cheese, canned soup and a packet of dry Italian dressing mix, then served over angel hair pasta. The same sauce coats the pasta at the end.
How to make crockpot angel chicken: sear 1 1/2 pounds of seasoned chicken breasts, whisk softened cream cheese and butter with cream of chicken soup, garlic, broth and dry Italian dressing mix, pour it over the chicken in the crock pot, cook on low 3 to 4 hours until the chicken reaches 165°F, and serve over angel hair.
Why You’ll Love It
- About 10 minutes of prep: a quick sear and one bowl of sauce.
- Pantry sauce from a can, a packet and a block of cream cheese.
- Whole or shredded: serve the breasts either way.
- Feeds 4, with a full box of pasta.
How Long to Cook Angel Chicken (and How to Know It’s Done)
This recipe cooks on low for 3 to 4 hours. Cook times for angel chicken vary widely, though:
| Setting | Time |
|---|---|
| Low (this recipe) | 3 to 4 hours |
| Low | 4 to 5 hours, or 5 to 6 hours |
| High | 2 to 3 hours, or 3 to 4 hours |
| Low, long cook | 6 to 8 hours |
The spread is so wide because crock pots cook hotter or cooler depending on their age and brand, and the size of the chicken breasts matters too. So go by temperature, never by time alone: the chicken is done at 165°F on a food thermometer. The longer it cooks past that, the more tender the chicken gets, but it will also start to fall apart.
What Kind of Sauce Is on Angel Chicken?
A creamy Italian sauce made from six things whisked in one bowl:
- 4 ounces of softened cream cheese (half a block)
- 3 tablespoons of softened unsalted butter
- A 10.5-ounce can of cream of chicken soup
- 3 cloves of minced garlic
- 3/4 cup of chicken broth
- One 0.7-ounce packet of dry Italian salad dressing mix
Use the dressing mix dry, straight from the packet. Don’t make it up as a dressing first, and don’t swap in bottled dressing. If you’re sensitive to salt, choose low- or no-sodium soup and broth.
Can I Put Raw Chicken Straight into a Slow Cooker?
Raw chicken can go in, but it must be thawed. USDA FSIS says to always thaw meat and poultry before it goes in a slow cooker, and to keep it refrigerated until you start. This recipe sears the thawed breasts first for 2 to 3 minutes a side.
Ingredient Notes
Chicken. One and a half pounds of boneless, skinless chicken breasts, about 2 large, thawed and seasoned with salt and pepper before searing.
Cream cheese and butter. Let both soften to room temperature so they whisk smooth.
Dressing mix. One 0.7-ounce packet of dry Italian salad dressing mix, your favorite brand.
Pasta. A 16-ounce box of angel hair, cooked to al dente just before serving.
Ingredients
- 1 to 2 tablespoons vegetable oil
- Salt and pepper, for both sides of the chicken
- 1 1/2 pounds boneless, skinless chicken breasts (about 2 large), thawed
- 4 ounces cream cheese (1/2 block), softened
- 3 tablespoons unsalted butter, softened
- 1 can (10.5 ounces) cream of chicken soup
- 3 cloves garlic, minced
- 3/4 cup chicken broth
- 1 packet (0.7 ounce) dry Italian salad dressing mix
- 1 box (16 ounces) angel hair pasta
- Chopped fresh parsley, cracked pepper and/or grated Parmesan cheese, for serving (optional)
How to Make Crockpot Angel Chicken
1. Sear the chicken. Heat a cast iron skillet over medium-high heat and add the oil. Season both sides of the chicken with salt and pepper. Sear each side 2 to 3 minutes, until golden brown.
2. Make the sauce. In a medium bowl, whisk the cream cheese and butter until smooth. Add the cream of chicken soup, garlic, broth and Italian dressing mix and whisk to combine.
3. Fill the slow cooker. Spray the crock pot with nonstick cooking spray. Set the seared chicken in the bottom and pour the sauce over the top.
4. Cook on low. Cover and cook on low for 3 to 4 hours, until the chicken reaches 165°F on a food thermometer. Go by the temperature, not the clock.
5. Cook the pasta. Shortly before serving, cook the angel hair to al dente following the package directions. Drain.
6. Serve. Serve the chicken whole or shred it. Toss the pasta in the sauce, or spoon chicken and sauce over each plate of pasta. Top with parsley, cracked pepper or Parmesan if you like.
Variations
- Shredded in the sauce: shred the chicken 30 minutes before the end and let it finish in the sauce.
- White wine: use 1/4 to 1/2 cup of dry white wine in place of the broth.
- Mushroom: use cream of mushroom soup, and add quartered button mushrooms and sliced shiitakes under the chicken.
- Thighs: 1 1/2 pounds of boneless, skinless thighs cut into bite-size pieces.
- Other bases: rice or mashed potatoes in place of angel hair.
Storage & Reheating
Refrigerate leftovers within 2 hours in shallow, covered containers and eat them within 3 to 4 days. USDA FSIS lists cream sauces among foods that don’t freeze well, so plan to eat this one from the fridge. Reheat covered on the stove, in the microwave or in the oven until it reaches 165°F, bringing the sauce to a boil. Don’t reheat it in the slow cooker.
What to Serve With It
Serve it over angel hair, rice or mashed potatoes with parsley and Parmesan on top. For more creamy slow cooker chicken, try 3-ingredient slow cooker cream cheese chicken, slow cooker 4-ingredient cheddar baked chicken or slow cooker Amish broccoli chicken noodles. For more creamy pasta dinners, there’s chicken broccoli alfredo pasta bake, slow cooker Amish cream of chicken ham pasta and 4-ingredient French onion chicken.
Frequently Asked Questions
How long do you cook angel chicken?
On low for 3 to 4 hours in this recipe, until the chicken reads 165°F. Slow cookers vary, so check the temperature rather than the clock.
What kind of sauce is on angel chicken?
A creamy Italian sauce: softened cream cheese and butter whisked with canned chicken soup, minced garlic, broth and a dry Italian dressing packet.
Can I put raw chicken straight into a slow cooker?
Yes, if it’s thawed. Never put frozen chicken in the slow cooker.
Can I use bottled Italian dressing?
No. Use the dry dressing mix straight from the packet.
Final Notes
Sear, whisk, pour, and check for 165°F before the pasta goes on. Tell me in the comments whether you served yours whole or shredded.
Crockpot Angel Chicken
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Ingredients
- 1 to 2 tablespoons vegetable oil for searing
- salt and pepper to taste, on both sides of the chicken
- 1 1/2 pounds boneless, skinless chicken breasts about 2 large, thawed
- 4 ounces cream cheese 1/2 block, softened to room temperature
- 3 tablespoons unsalted butter softened to room temperature
- 10.5 ounce can cream of chicken soup low or no sodium if sensitive to salt
- 3 cloves garlic minced
- 3/4 cup chicken broth low or no sodium if sensitive to salt
- 1 packet dry Italian salad dressing mix 0.7 ounce
- 16 ounce box angel hair pasta
- chopped fresh parsley, cracked pepper and/or grated Parmesan cheese optional, for serving
Instructions
- Heat a cast iron skillet over medium-high heat and add the oil. Season both sides of the chicken with salt and pepper. Sear each side 2 to 3 minutes, until golden brown.
- In a medium bowl, whisk the cream cheese and butter until smooth. Add the cream of chicken soup, garlic, broth and Italian dressing mix and whisk to combine.
- Spray the crock pot with nonstick cooking spray. Set the seared chicken in the bottom and pour the sauce over the top.
- Cover and cook on low for 3 to 4 hours, until the chicken reaches 165F on a food thermometer. Go by the temperature, not the clock.
- Shortly before serving, cook the angel hair to al dente following the package directions. Drain.
- Serve the chicken whole or shred it. Toss the pasta in the sauce, or spoon chicken and sauce over each plate of pasta. Top with parsley, cracked pepper or Parmesan if you like.
Notes
Nutrition
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