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Crock Pot Angel Chicken

Tender, garlicky chicken in a silky cream sauce served over angel hair pasta — a hands-off, comforting weeknight dinner.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Main 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.

Method
 

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

Notes

For storage, cool leftovers and refrigerate for 3-4 days. Reheat gently on the stovetop or microwave. Can be frozen for up to 3 months. Thaw before reheating.