Name: Crock Pot Angel Chicken
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Ingredients: 1.5 pounds boneless, skinless chicken breasts (You can use thighs for richer flavor.); 3 cloves garlic (Chopped or left whole.); 10.5 ounces cream of chicken soup (Do not dilute the soup.); 3/4 cup chicken stock; 4 ounces cream cheese (Soften in the microwave.); 1/4 cup butter (Soften in the microwave.); 0.6 ounces Italian dressing mix (Use Good Seasons or similar.); 1 pound angel hair pasta (You can substitute with spaghetti or fettuccine.)

I first made this Crock Pot Angel Chicken on a rainy weeknight when I wanted comfort food without babysitting the stove. The result: tender, garlicky chicken in a silky cream sauce spooned over delicate angel hair pasta — a hands-off dinner that tastes richer than it sounds and keeps well for easy lunches.

Why you’ll love this dish

This recipe is a weeknight hero: low-effort, family-friendly, and forgiving. The slow cooker turns plain chicken breasts into moist, shreddable meat while the cream soup, cream cheese and butter form a lush sauce that clings to angel hair. It’s budget-friendly (simple pantry staples), crowd-pleasing (kids love creamy pasta), and ideal when you want a cozy meal with minimal cleanup.

“Comfort on a fork — the chicken falls apart and that creamy sauce is irresistible.” — a repeat weeknight favorite

The cooking process explained

Overview: This recipe is straightforward. Spray the crock pot, nestle the chicken and garlic inside, whisk together softened cream cheese and butter with undiluted cream of chicken soup, chicken stock, and Italian dressing mix. Pour the sauce over the chicken and cook on low for 6–8 hours. Optionally shred the chicken near the end and toss over cooked angel hair pasta.

What to expect: Long, slow braising gives tender meat and a sauce that develops depth without constant attention. Plan to start the pasta right before the chicken is done so it’s fresh and al dente when serving.

What you’ll need

1.5 pounds chicken breast (boneless and skinless)
3 cloves garlic (chopped or left whole)
10.5 ounces cream of chicken soup
3/4 cup chicken stock
4 ounces cream cheese
1/4 cup butter
0.6 ounces Italian dressing mix (I used Good Seasons)
1 pound angel hair pasta

Substitutions and notes:

Chicken: boneless skinless thighs work if you prefer darker meat — they stay moist and add richer flavor.
Cream of chicken: use a low-sodium version and adjust salt later. Do not dilute the canned soup.
Italian dressing mix: try ranch or dry herb blends if you want a different profile.
Pasta: angel hair is traditional, but spaghetti or fettuccine are fine if you prefer sturdier noodles. For gluten-free, use GF pasta.

Directions to follow

Spray the inside of the crockpot with nonstick cooking spray.
Place the chicken breasts in the bottom of the crockpot. Add the garlic around or on top of the chicken.
Soften the butter and cream cheese in the microwave (about 20–30 seconds) until they’re easy to whisk.
Whisk the butter and cream cheese together until smooth.
Add the cream of chicken soup (do not dilute), then whisk in the Italian dressing mix and the chicken stock until the mixture is well combined and smooth.
Pour the sauce over the chicken breasts, covering them evenly.
Cover and cook on low for 6 to 8 hours, until the chicken reaches an internal temperature of 165°F and is tender.
OPTIONAL: About 30 minutes before the end of cooking, shred the chicken with two forks and stir it into the sauce to finish cooking and soak up flavor.
Just before the chicken is done, cook the angel hair pasta according to package directions, drain well.
Serve the shredded or whole chicken spooned over the pasta with plenty of sauce.

Best ways to enjoy it

Plate a bed of drained angel hair and spoon the saucy chicken on top, finishing with a grind of black pepper and chopped parsley.
Add a crisp side: a simple green salad with lemon vinaigrette or roasted broccoli balances the richness.
For a heartier plate, serve with garlic bread or a side of sautéed mushrooms.
For a lighter variant, use zucchini noodles or a bed of steamed vegetables instead of pasta.

Storage and reheating tips

Refrigerate: Cool leftovers within 2 hours, transfer to airtight containers, and refrigerate for up to 3–4 days.
Reheat: Warm gently on the stovetop over low heat with a splash of stock or milk to loosen the sauce, or microwave in 30-second bursts, stirring between intervals.
Freeze: Freeze leftover chicken (without cooked pasta) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. If you freeze the sauce, expect some slight texture change to the dairy — reheat slowly and whisk to recombine.

Helpful cooking tips

Don’t dilute the canned soup — it needs its concentrated flavor and body to thicken the sauce.
Soften cream cheese and butter first for a smooth sauce; cold cream cheese can leave lumps.
If the sauce is too thin after shredding the chicken, thicken by cooking uncovered on high for 15–20 minutes or stir in a small slurry of cornstarch and cold water.
Use a meat thermometer to ensure chicken hits 165°F for safety without overcooking.
If short on time, use two cups of pre-cooked shredded rotisserie chicken and heat on low for 1–2 hours to meld flavors.

Creative twists

Add vegetables: stir in baby spinach during the last 10 minutes, or add sliced mushrooms at the start for earthiness.
Make it spicy: add red pepper flakes or a teaspoon of sriracha to the sauce.
Swap cheeses: stir in 1/2 cup grated Parmesan right before serving for added savory depth.
Lighter version: use light cream cheese and low-fat sour cream instead of butter for fewer calories.
Protein swaps: use boneless skinless turkey breast or leftover roasted chicken for a different take.

Common questions

Q: Can I cook this on high instead of low?
A: You can, but cooking on high for 3–4 hours may dry chicken breasts. Low and slow (6–8 hours) gives better, more tender results.

Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs are more forgiving and stay juicier, and they pair beautifully with the rich sauce. Reduce cooking time slightly if using boneless thighs.

Q: Is it safe to shred the chicken right in the crock pot?
A: Yes — shredding in the crock pot is convenient and lets the meat absorb sauce. Make sure the chicken has reached 165°F before shredding.

Q: How can I thicken the sauce if it’s thin?
A: Remove a cup of sauce, whisk 1 tablespoon cornstarch into it to make a slurry, then stir back into the crock pot and cook uncovered on high for 10–15 minutes.

Q: Can I make this ahead for a potluck?
A: Cook the chicken fully, cool slightly, then refrigerate. Reheat gently before serving and cook pasta just before serving to avoid sogginess.

Conclusion

If you want a hands-off, comforting chicken-and-pasta dinner, this Crock Pot Angel Chicken delivers rich flavor with minimal effort. For alternate versions and more tips you can compare notes with The Country Cook’s Crock Pot Angel Chicken or try the slightly different approach in the Easy Crockpot Angel Chicken Recipe – Belle of the Kitchen.