Description
Crockpot Angel Chicken is a creamy, comforting slow cooker dish where tender chicken is simmered in a rich sauce made with cream cheese, golden mushroom soup, and Italian dressing mix. Served over angel hair pasta, it’s an easy and satisfying meal.
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 8 oz cream cheese, softened
- 1 (10.5 oz) can golden mushroom soup (or cream of chicken/mushroom)
- 1 packet dry Italian dressing seasoning mix
- 3/4 cup chicken broth
- 2 tbsp butter
- 1 small onion, finely chopped (optional)
- 2 cloves garlic, minced (optional)
- 12 oz cooked angel hair pasta
- Fresh parsley, chopped (optional, for garnish)
- Salt and pepper to taste
Instructions
- Spray the inside of your Crockpot with nonstick spray or use a liner.
- Place chicken breasts in the bottom of the slow cooker and season lightly with salt and pepper.
- In a saucepan over low heat, melt the butter. Add cream cheese, golden mushroom soup, Italian dressing mix, and chicken broth. Stir until smooth.
- Pour the sauce over the chicken in the slow cooker.
- Cover and cook on low for 4–5 hours or on high for 2.5–3 hours, until the chicken is tender and fully cooked.
- Shred the chicken slightly or leave it whole, then stir to mix the sauce.
- Serve the chicken and sauce over freshly cooked angel hair pasta. Garnish with parsley if desired.
Notes
- Add mushrooms or spinach to the sauce for extra vegetables.
- Substitute golden mushroom soup with cream of chicken or mushroom, or add a splash of white wine for more flavor.
- Use sour cream or heavy cream if cream cheese isn’t available, though the texture will differ.
- Serve over rice, mashed potatoes, or bread as alternatives to pasta.
- If the sauce is too thin, leave the lid off for 10–15 minutes or stir in a cornstarch slurry.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 460
- Sugar: 3g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 105mg
