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Crock Pot Angel Chicken

Crock pot angel chicken is a set-and-forget slow cooker dinner with tender, shredded chicken in a velvety cream cheese and Italian dressing sauce. It’s piled over angel hair pasta for a creamy, silky finish—perfectly comforting and easy.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
Italian dressing mix and seasonings
  • 1 packet (0.7 oz) Italian dressing mix
  • 0.25 Salt and black pepper to taste
Creamy sauce base
  • 1 can (10.5 oz) cream of mushroom soup
  • 0.5 cup chicken broth
  • 8 oz cream cheese cubed
  • 1 tablespoon butter
Pasta and toppings
  • 12 oz angel hair pasta, cooked
  • 0.25 Fresh parsley for serving
  • 0.25 parmesan for serving

Equipment

  • 1 Dutch oven

Method
 

Load and season
  1. Season the chicken breasts lightly with salt and pepper and place them in the crockpot.
  2. Whisk the Italian dressing mix, cream of mushroom soup, and chicken broth, then pour the mixture over the chicken in the crockpot.
  3. Dot the cubed cream cheese over the top of the sauce so it softens as it heats.
Slow cook
  1. Cook on LOW for 6 hours or on HIGH for 3–4 hours, until the chicken is extremely tender.
  2. Shred the chicken directly in the crockpot using two forks, then stir in the butter until the sauce looks silky and smooth.
Serve
  1. Serve the shredded chicken and creamy sauce over the cooked angel hair pasta, then top with fresh parsley and parmesan.

Notes

Pro tip: shredding in the crockpot helps the sauce cling to every strand. Store leftovers in the refrigerator up to 3–4 days; freeze is not recommended due to cream-cheese texture. For a lighter option, use low-fat cream cheese and reduced-fat cream of mushroom soup (texture stays creamy).