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Crock Pot Angel Chicken

Crock Pot Angel Chicken is a set-and-forget slow cooker angel chicken recipe with meltingly tender breasts in a buttery Italian cream cheese sauce. Cook low until fall-apart tender, then serve over angel hair pasta for a rich, glossy coating.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 2.5 lb boneless skinless chicken breasts
  • 0.25 salt to taste
  • 0.25 pepper to taste
Italian cream cheese sauce
  • 1 packet (1 oz) dry Italian salad dressing mix
  • 1 can (10.5 oz) cream of chicken soup
  • 8 oz cream cheese cubed
  • 0.5 cup butter sliced
  • 0.25 cup dry white wine or chicken broth
Serving
  • 12 oz angel hair pasta cooked, for serving
  • 0.5 fresh parsley for garnish

Equipment

  • 1 slow cooker

Method
 

Load the slow cooker
  1. Add the boneless skinless chicken breasts to the slow cooker and season lightly with salt and pepper.
  2. Cover and cook on LOW for 6-7 hours, or on HIGH for 3-4 hours, until the chicken is fall-apart tender.
Make the Italian cream cheese sauce
  1. In a bowl, combine the dry Italian salad dressing mix, cream of chicken soup, cubed cream cheese, sliced butter, and white wine or chicken broth, then pour over the chicken in the slow cooker.
  2. Once the chicken is tender, shred the chicken in the sauce using two forks and stir to incorporate the cream cheese completely, so the sauce turns smooth and glossy.
Finish and serve
  1. Taste the sauce and adjust seasoning, aiming for a rich, creamy, glossy coating.
  2. Serve the angel chicken over cooked angel hair pasta and garnish with fresh parsley.

Notes

For best texture, shred the chicken while it’s still warm so the cream cheese melts smoothly into the sauce. Refrigerate leftovers in a sealed container for up to 4 days; freeze up to 2 months (reheat gently to avoid sauce separation). For a lighter option, use low-fat cream cheese and a reduced-fat cream of chicken soup to cut calories without changing the slow-cooker method.