Crock Pot Angel Chicken with Creamy Italian Sauce and Angel Hair Pasta Recipe
Crock Pot Angel Chicken is a creamy, comforting dish featuring tender seared chicken breasts slow-cooked in a rich mixture of cream cheese, butter, cream of chicken soup, garlic, and Italian seasoning. Served over delicate angel hair pasta and optionally garnished with fresh parsley and Parmesan, this hearty recipe is perfect for an easy, flavorful family dinner with minimal hands-on time.
- Prep Time: 15 minutes
- Cook Time: 3 hours 10 minutes
- Total Time: 3 hours 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Main Ingredients
- 1-2 Tablespoons vegetable oil
- Salt and pepper, to taste
- 1.5 pounds boneless, skinless chicken breasts (about 2 large chicken breasts)
- 4 ounces (½ block) cream cheese, softened to room temperature
- 3 Tablespoons unsalted butter, softened to room temperature
- 10.5 ounce can cream of chicken soup (recommend low or no sodium if sensitive to salt)
- 3 cloves garlic, minced
- ¾ cup chicken broth (recommend low or no sodium if sensitive to salt)
- 1 (0.7 ounce) packet Good Seasons Dry Italian Salad Dressing Mix (or your favorite Italian dressing mix)
- 16 ounce box angel hair pasta
- Chopped fresh parsley (optional)
- Cracked black pepper (optional)
- Grated Parmesan cheese (optional)
Instructions
- Prepare and Season Chicken: Heat a cast iron skillet over medium-high heat. Add 1-2 tablespoons of vegetable oil and swirl to coat the bottom. Season both sides of the chicken breasts with salt and pepper to taste.
- Sear the Chicken: Once the pan is hot, add the chicken breasts and sear each side for 2-3 minutes until golden brown. Remove the chicken from the heat and set aside.
- Make the Creamy Sauce: In a medium bowl, whisk together the softened cream cheese and unsalted butter until smooth. Then add the cream of chicken soup, minced garlic, chicken broth, and the Italian salad dressing mix. Whisk everything until fully combined into a creamy sauce.
- Prepare Crock Pot: Spray the inside of the crock pot with non-stick cooking spray. Place the seared chicken breasts at the bottom of the crock pot.
- Add Sauce and Cook: Pour the creamy sauce over the chicken breasts. Cover and cook on low for 3-4 hours or until the chicken reaches an internal temperature of 165°F. Longer cooking will make the chicken more tender and may cause it to fall apart, which is acceptable depending on your preference.
- Cook Pasta: Shortly before serving, cook the angel hair pasta according to package instructions until al dente. Drain the pasta well.
- Serve: Serve the chicken breasts whole or shredded. You may toss the pasta directly in the sauce or spoon the chicken and sauce onto individual servings of pasta. Optional toppings include chopped fresh parsley, cracked black pepper, and grated Parmesan cheese.
Notes
- To reduce sodium, use low or no sodium cream of chicken soup and chicken broth.
- Always check the internal temperature of the chicken to ensure it is fully cooked; different crock pots may cook at different temperatures.
- If you prefer shredded chicken, cook the chicken longer until it falls apart and shred with forks before serving.
- The searing step adds flavor but can be omitted if short on time.
