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; 3 cloves garlic, smashed or minced; 10.5 ounces cream of chicken soup (one standard can); 0.75 cup chicken stock ((low-sodium if preferred)); 4 ounces cream cheese, softened; 0.25 cup butter, softened ((4 tablespoons)); 0.6 ounces Italian dressing mix (one packet); 1 pound angel hair pasta

I first made this Crock Pot Angel Chicken on a rainy weeknight when I wanted something comforting with almost no fuss. It’s a creamy, garlicky slow-cooker chicken that finishes tossed with delicate angel hair pasta — silky sauce, tender shredded chicken, and dinner on the table with minimal hands-on time. If you’re after a cozy family meal that practically cooks itself, this one delivers.

If you want to compare technique or variations, you can take a look at another helpful write-up on Crock Pot Angel Chicken on MixMirth for a different take.

Why you’ll love this dish

This recipe is the kind of weeknight hero that checks a lot of boxes: inexpensive pantry staples (cream soup, Italian dressing mix), a hands-off slow cooker method, and kid-friendly comfort food that still feels a bit special when plated over pasta. It’s great for busy evenings, potlucks, or when you want a make-ahead meal that reheats well.

“Perfectly tender chicken that soaks up the creamy sauce — my whole family went back for seconds.”

Reasons to try it:

Little prep, long gentle cooking — set it and forget it.
Uses mostly shelf-stable or commonly stocked items.
Versatile: serve shredded over pasta, tucked into rolls, or spooned over rice or mashed potatoes.
Crowd-pleasing texture and mild flavors, ideal for picky eaters.

If you like creamy Crock Pot chicken recipes, you might also enjoy a rich slow-cooker variation listed on this companion MixMirth page.

The cooking process explained

Before you dig into ingredients, here’s a quick overview so you know what to expect:

Lightly oil the crock pot and nestle in chicken breasts with garlic.
Make a smooth sauce by whisking softened cream cheese, butter, cream of chicken soup, Italian dressing mix, and chicken stock.
Pour the sauce over the chicken and cook on LOW for 6–8 hours until the chicken reaches 165°F (74°C) and pulls apart easily.
Optional: shred the chicken to absorb more sauce.
Cook angel hair pasta right before serving and toss or plate the chicken on top.

This gives you tender, saucy chicken ready to pair with pasta or other sides.

What you’ll need

1.5 pounds boneless, skinless chicken breast
3 cloves garlic, smashed or minced
10.5 ounces cream of chicken soup (one standard can)
3/4 cup chicken stock (low-sodium if preferred)
4 ounces cream cheese, softened
1/4 cup (4 tablespoons) butter, softened
0.6 ounces Italian dressing mix (one packet)
1 pound angel hair pasta

Notes and substitutions:

Swap cream of mushroom for cream of chicken for a slightly earthier flavor.
Use Greek yogurt (3–4 tablespoons) in place of some cream cheese for tang and lower fat, but add it at the end of cooking off-heat to prevent curdling.
If you prefer thighs, boneless skinless thighs work well and stay juicy during long cooks.

Step-by-step instructions

Lightly spray the inside of the crock pot with nonstick cooking spray.
Place the chicken breasts in the bottom of the crock pot. Scatter the garlic over the chicken.
Microwave the butter and cream cheese together for 20–30 seconds until softened and easy to whisk.
Whisk the softened butter and cream cheese until smooth, then stir in the cream of chicken soup (use it as-is; do not dilute).
Add the Italian dressing mix and chicken stock, then whisk until the sauce is uniform.
Pour the sauce over the chicken in the crock pot, covering pieces as much as possible.
Cover and cook on LOW for 6 to 8 hours. The chicken should be fork-tender and register 165°F (74°C) on an instant-read thermometer.
Optional: 30 minutes before serving, shred the chicken with two forks so it soaks up more sauce. Return the lid and keep warm.
Cook the angel hair pasta according to package directions just before serving; drain well.
Serve the shredded or whole chicken over angel hair and spoon extra sauce on top.

Timing tip: if you’re short on time, cook on HIGH for 3–4 hours, but LOW yields more tender results.

Best ways to enjoy it

Serve the shredded chicken over angel hair pasta and finish with a sprinkle of freshly grated Parmesan and chopped parsley.
For a lower-carb option, serve over steamed zucchini ribbons or cauliflower mash.
Turn leftovers into sandwiches: pile shredded chicken into toasted rolls with a little extra sauce and provolone.
Add a crisp side salad or roasted green vegetables (broccoli, asparagus) to balance the richness.

Pair with a light white wine like Pinot Grigio or a citrusy Sauvignon Blanc.

Storage and reheating tips

Refrigerate: Transfer cooled leftovers to an airtight container and refrigerate up to 3–4 days. Reheat gently on the stove over low heat with a splash of chicken stock to loosen the sauce, or microwave in 30-second bursts until hot.
Freeze: Freeze portions in airtight containers or freezer bags for up to 3 months. Thaw in the refrigerator overnight before reheating.
Safety: Always reheat to an internal temperature of 165°F (74°C) before serving. Do not leave the cooked chicken at room temperature for more than 2 hours.

Helpful cooking tips

Soften cream cheese and butter completely for a lump-free sauce; small clumps will melt during cooking but whisking upfront gives the smoothest texture.
Use low-sodium stock if you’re watching salt — the soup and dressing packet already add seasoning.
If the sauce is too thin after cooking, remove the chicken and simmer the sauce on the stove uncovered to reduce and thicken. If too thick, thin with a little more stock or milk.
For extra garlic flavor, slice a clove and tuck it under each breast rather than scattering minced garlic; it mellows during the long cook.
For meal prep, freeze the sauce (without pasta) and poach fresh chicken in it when ready to serve for a near-fresh result. See additional slow-cooker ideas in this creamy recipe roundup: best chicken crockpot recipes.

Also check out a related creamy slow-cooker recipe for inspiration on textures and flavor pairing at creamy Crockpot chicken gnocchi soup.

Creative twists

Buffalo version: stir in 1/3 cup hot sauce and serve with blue cheese crumbles.
Herb-forward: add 1–2 teaspoons dried basil and oregano or a tablespoon of fresh chopped rosemary before cooking.
Mexican twist: swap Italian mix for taco seasoning, replace cream of chicken with cream of mushroom, and finish with cilantro and lime.
Lighter dairy: use reduced-fat cream cheese and add plain Greek yogurt at the end for tang.

FAQ

Q: Can I use frozen chicken breasts?
A: You can, but it’s safer and more reliable to use thawed chicken for even cooking and accurate internal temperature. If using frozen, increase cook time and verify an internal temperature of 165°F (74°C) before serving.

Q: Will the sauce separate if I leave it on warm?
A: The sauce may separate slightly if held too long on warm. Shredding the chicken and stirring the sauce before serving helps re-emulsify it. If separation persists, whisk in a small knob of softened cream cheese or a splash of warm stock.

Q: How long does prep take?
A: Active prep is about 10–15 minutes (softening cream cheese/butter, whisking sauce, arranging chicken). The slow cooker does the heavy lifting.

Q: Can I make this gluten-free?
A: Yes — replace the angel hair pasta with a gluten-free pasta or serve over rice. Confirm the cream soup and dressing mix are labeled gluten-free.

Q: Is it okay to double the recipe for a crowd?
A: You can double ingredients in a large slow cooker, but be mindful of cook time; thicker meat layers may need an extra hour or two. Ensure the chicken still reaches 165°F (74°C).

Conclusion

This Crock Pot Angel Chicken is a simple, comforting slow-cooker meal that’s ideal for busy households and makes excellent leftovers. For a closely related version and photos, see the original Crock Pot Angel Chicken – The Country Cook, and for another easy variation, check out the recipe on Easy Crockpot Angel Chicken Recipe – Belle of the Kitchen.