A rich, creamy, slow-cooked chicken dish served over delicate angel hair pasta — pure comfort food that practically cooks itself.
Recipe Introduction:
There’s something incredibly comforting about coming home to the warm, savory aroma of a home-cooked meal waiting in the slow cooker. Crockpot Angel Chicken is one of those effortlessly delicious dishes that transforms simple ingredients into something cozy, creamy, and soul-satisfying.
Juicy chicken breasts are slow-cooked in a dreamy, velvety sauce made with golden mushroom soup, cream cheese, butter, and Italian seasoning. Served over a bed of tender angel hair pasta, this meal is easy enough for weeknights but tasty enough to serve when you’re hosting guests or looking to impress with comfort food done right.
Ingredients:
• 4 boneless, skinless chicken breasts
• ¼ cup butter
• 1 packet dry Italian dressing mix (about 1 oz)
• 1 can (10.75 oz) condensed golden mushroom soup
• ½ cup low-sodium chicken broth
• 4 oz cream cheese, cut into small cubes and softened
• 1 lb angel hair pasta, cooked just before serving
Optional Garnishes:
• Fresh chopped parsley
• Grated Parmesan cheese
• Cracked black pepper
Instructions:
Step 1: Prepare the Chicken
Place the chicken breasts in a single layer at the bottom of your Crockpot. There’s no need to season them — all the flavor will come from the sauce they’ll be slowly simmering in.
Step 2: Make the Sauce
In a small saucepan over medium heat, melt the butter. Once melted, add the Italian dressing mix, condensed golden mushroom soup, chicken broth, and cream cheese. Stir the mixture continuously until the cream cheese is fully melted and the sauce is smooth and creamy.
Tip: Be sure to break up any lumps of cream cheese for the smoothest texture.
Step 3: Pour and Cook
Pour the warm sauce evenly over the chicken in the Crockpot. Use a spoon to make sure all the chicken is well coated.
Cover the slow cooker and cook on low for 4 to 5 hours. You’ll know it’s ready when the chicken is fully cooked, tender, and easily shredded with a fork.
Step 4: Cook the Pasta
About 15 minutes before the chicken is done, bring a large pot of salted water to a boil. Cook the angel hair pasta according to the package directions (usually just 4-6 minutes). Drain and set aside.
Step 5: Serve and Enjoy
Serve the chicken breasts whole or shredded over a generous portion of angel hair pasta. Spoon the creamy sauce over the top.
Garnish with chopped parsley, grated Parmesan, or a sprinkle of black pepper for added flavor and color.
Serving Suggestions:
• With a side salad – A crisp Caesar or mixed greens salad makes a refreshing contrast to the rich sauce.
• Add steamed veggies – Broccoli, green beans, or peas go well on the side or even stirred into the sauce.
• Serve with bread – Crusty garlic bread or a warm dinner roll is perfect for soaking up extra sauce.
Storage & Reheating Tips:
• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently on the stove or in the microwave. Add a splash of chicken broth or milk if the sauce has thickened too much.
• Freeze: You can freeze the cooked chicken and sauce (without pasta) for up to 2 months. Thaw overnight in the fridge before reheating.
Extra Tips & Variations:
• Use chicken thighs for even more flavor and tenderness.
• Make it spicy by adding a pinch of red pepper flakes to the sauce.
• Use other pasta shapes like fettuccine or egg noodles if angel hair isn’t available.
• Make it low-carb by serving it over spiralized zucchini or mashed cauliflower.
Final Thoughts:
This Crockpot Angel Chicken is the kind of recipe you’ll find yourself coming back to again and again. It’s comforting, flavorful, and takes just minutes to prepare—yet it tastes like you spent hours in the kitchen. Whether you’re cooking for your family or just treating yourself to something warm and creamy after a long day, this dish is a guaranteed crowd-pleaser.
