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Crock Pot Angel Chicken served on a plate with herbs

Crock Pot Angel Chicken

A creamy, garlicky slow-cooker chicken dish served over delicate angel hair pasta. This comforting meal is healthy, easy, and ideal for busy weeknights.
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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: 450
Ingredients Method Notes

Ingredients
  

Main 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

Method
 

Preparation
  1. Lightly spray the inside of the crock pot with nonstick cooking spray.
  2. Place the chicken breasts in the bottom of the crock pot. Scatter the garlic over the chicken.
  3. Microwave the butter and cream cheese together for 20–30 seconds until softened and easy to whisk.
  4. Whisk the softened butter and cream cheese until smooth, then stir in the cream of chicken soup.
  5. Add the Italian dressing mix and chicken stock, then whisk until the sauce is uniform.
  6. Pour the sauce over the chicken in the crock pot, covering pieces as much as possible.
Cooking
  1. 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.
  2. Optional: 30 minutes before serving, shred the chicken with two forks so it soaks up more sauce. Return the lid and keep warm.
  3. Cook the angel hair pasta according to package directions just before serving; drain well.
Serving
  1. Serve the shredded or whole chicken over angel hair and spoon extra sauce on top.

Notes

Serve with freshly grated Parmesan and chopped parsley. For a lower-carb option, serve over steamed zucchini ribbons or cauliflower mash. Turn leftovers into sandwiches. Always refrigerate leftovers and reheat to an internal temperature of 165°F (74°C).