Go Back

Crockpot Angel Chicken

Crockpot angel chicken cooks tender chicken breasts in a creamy Italian-seasoned sauce in the slow cooker. Serve the chicken and sauce over al dente angel hair pasta for a comforting dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 hours
resting 5 minutes
Total Time 5 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 675
Ingredients Equipment Method Notes

Ingredients
  

For the chicken and sauce
  • 2 lb chicken breasts boneless, skinless, thawed
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 package (8 oz) cream cheese softened
  • 0.25 cup unsalted butter melted
  • 0.5 cup dry white wine
  • 1 packet (0.7 oz) Italian dressing mix
For the pasta
  • 4 qt water
  • 1 tbsp kosher salt
  • 12 oz angel hair pasta

Equipment

  • 1 6-quart slow cooker

Method
 

Prepare the chicken and sauce
  1. Arrange the thawed chicken breasts in a single layer in a 6-quart slow cooker.
  2. Whisk the cream of chicken soup, softened cream cheese, melted butter, white wine, and Italian dressing mix in a bowl until mostly smooth.
  3. Pour the mixture over the chicken.
  4. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the thickest part of each breast reaches 165°F.
Cook the pasta and serve
  1. Near the end of the chicken’s cooking time, bring the water and salt to a boil in a 6-quart pot.
  2. Add the angel hair and cook according to the package directions until al dente.
  3. Drain the pasta.
  4. Rest the chicken in the slow cooker for 5 minutes.
  5. Serve the chicken and sauce over the pasta.

Notes

For tender chicken, cook until the thickest part of each breast reaches 165°F. Refrigerate leftovers for up to 3 days; freezing is possible, though the cream sauce may separate when reheated. For a gluten-free version, use gluten-free pasta and verify that the soup and dressing mix are gluten-free.