Crock Pot Angel Chicken
Crock Pot Angel Chicken is a simple dinner made with tender chicken breast in a creamy, Italian inspired sauce served over a bed of tender angel hair pasta!
A SIMPLE, CREAMY CROCK POT CHICKEN RECIPE
This Crock Pot Angel Chicken is the epitome of belly warming, comfort food! One of my friends says her family always called this Chicken Italiano and her mom had it in an old family cookbook. Housewives got creative with recipe names back in those days and I love seeing all the variations! It is such a simple recipe with lots of flavor: tender, juicy chicken is slow-cooked in a creamy, Italian seasoned sauce that’s perfect for spooning over pasta, rice, or even mashed potatoes. It’s a no-fuss recipe that lets your dinner cook away in the crock pot while you get on with your day. Perfect for those busy weeknights or to serve as a cozy weekend dinner!
So delicious. We will definitely be having this again real soon!
– John
FREQUENTLY ASKED QUESTIONS:
You can remove the cooked chicken breasts from the sauce and add the cooked pasta to the crockpot. Toss the pasta to coat and serve a portion of the chicken along with the pasta. You can leave the chicken breasts whole or shred them. Or you can just serve the chicken and sauce on top of the cooked pasta on your plate. Serve topped with fresh chopped parsley, cracked black pepper and/or grated parmesan cheese.
Just spoon the sauce over whatever pasta you choose. It makes a really filling meal. I like to serve this with Garlic Bread or Breadsticks and a salad to round it out.
You bet. I used angel hair, but any pasta will work. Long pastas like fettuccini, spaghetti, or linguini work fine. But you could even use smaller pasta options like penne, rigatoni, or bow tie pasta. I’ve even served this over a bed of mashed potatoes or rice. Any thing that helps soak up the sauce.
I used a serving size of 4 ounces of chicken with 1 cup of pasta for one serving.
You do not need to sear the chicken before cooking in the crock pot. This just adds nice color to chicken and that browning does add flavor. To save time, skip the browning of the chicken and place it directly into the bottom of the crock pot. Follow the rest of the directions except you’ll need to cook on low for closer to 6 hours.
Leftovers should be stored in an airtight container for up to 3-4 days in the fridge. You can freeze leftovers up to 3 months in the freezer.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- boneless skinless chicken breasts– you could make this with chicken thighs if you enjoy dark meat and are looking for a more affordable option.
- cream of chicken soup– grab a can or make some Homemade Cream of Chicken Soup. I highly recommend low or no sodium options if you have any sensitivity to salt. You can always add additional salt later if you find it needs some. You can add salt but you can’t take it away once it is in there.
- cream cheese – If you forget to set it out early, try these Tips for Softening Cream Cheese Quickly.
- butter– If you need to soften it quickly, these Tips to Soften Butter Faster should help. I recommend unsalted butter here so you can control the salt levels
- garlic – Personally I always love fresh garlic, I think you get a better garlic flavor than the jarred stuff but use what you prefer.
- chicken broth– grab a carton of your favorite brand or make some Homemade Chicken Broth. Again, I highly recommend low or no sodium options if you have any sensitivity to salt.
- Good Seasons Dry Italian Salad Dressing Mix– any brand of dry Italian Salad Dressing Mix will work though. Use your favorite – this is just what I used. Also, there are a few different brands that make low sodium versions of this if you need to use them. This brand is just one of my personal favorites. If you don’t want to use a salad dressing mix, just use a couple of teaspoons of Italian Seasoning.
- salt and pepper– to taste. Use less at first and add after you taste. Always best to start with little and add more, you can’t take it out once you’ve already added it.
- angel hair pasta– you can use other pasta types. I shared some ideas in the FAQ (Frequently Asked Question) section above.
HOW TO MAKE CROCK POT ANGEL CHICKEN:
Heat a cast iron skillet over medium-high heat. Add the oil and swirl to coat the bottom of the pan. Sprinkle salt and pepper over both sides of each chicken breast. Note: If you have salt sensitivities, just season with pepper. Once the pan is hot, add the chicken breasts to the pan and sear each side for 2-3 minutes or until golden brown. Remove from heat.In a medium bowl, add the softened cream cheese and softened butter. Whisk until smooth.
Add the can of cream of chicken soup, garlic, chicken stock and the dry salad dressing mix to the same bowl. Whisk to fully combine.
Spray the inside of a crock pot with non-stick cooking spray. Place the seared chicken breasts in the bottom of the pot. Pour the soup mixture over the top of the chicken breasts. Cover and cook on low for 3-4 hours or until the chicken reaches a temperature of 165F degrees. I don’t recommend cooking it on high because I don’t think the chicken gets quite as tender but if you absolutely must, you can cook on high for 2.5-3 hours or until the chicken reaches an internal temperature of 165F degrees. Never go only by time when cooking meat – you must go by internal temperature for doneness.
Shortly before serving, cook the pasta according to the package instructions to al dente. Drain when cooked. Serve and enjoy.
CRAVING MORE RECIPES?
Crock Pot Angel Chicken (+Video)
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 – see notes below)
- 3 cloves garlic, minced
- ¾ cup chicken broth (recommend low or no sodium if sensitive to salt – see notes below))
- 1 (0.7 ounce) packet Good Seasons Dry Italian Salad Dressing Mix (or your favorite mix)
- 16 ounce box angel hair pasta
- chopped fresh parsley, cracked pepper and/or grated Parmesan cheese (optional for serving)
Instructions
- Heat a cast iron skillet over medium-high heat. Add 1-2 Tablespoons vegetable oil and swirl to coat the bottom of the pan. Sprinkle salt and pepper, to taste over both sides of 1.5 pounds boneless, skinless chicken breasts.
- Once the pan is hot, add the chicken breasts to the pan and sear each side for 2-3 minutes or until golden brown. Remove from heat.
- In a medium bowl, add 4 ounces (½ block) cream cheese, softened to room temperature and 3 Tablespoons unsalted butter, softened to room temperature. Whisk until smooth.
- Add 10.5 ounce can cream of chicken soup, 3 cloves garlic, minced, ¾ cup chicken broth and 1 (0.7 ounce) packet Good Seasons Dry Italian Salad Dressing Mix to the same bowl. Whisk to fully combine.
- Spray the inside of a crock pot with non-stick cooking spray. Place the seared chicken breasts in the bottom of the pot.
- Pour the soup mixture over the top of the chicken breasts. Cover and cook on low for 3-4 hours or until the chicken reaches a temperature of 165F degrees. The longer you cook it, the more tender the chicken breasts get but they will also start to fall apart – if that doesn't bother you, you can continue to cook longer. NOTE: Always go by internal temperature of the meat to know when it is done – especially with crock pot cooking. Never base it solely on time since crock pots, depending on their age and brand, can cook hotter (or much less hot) than others. Also, the size of the chicken breasts make a difference as well.
- Shortly before serving, cook 16 ounce box angel hair pasta according to the package instructions to al dente. Drain when cooked.
Ways to serve:
- You can serve the chicken breasts whole or you can shred the chicken. You can toss the pasta directly in the sauce or you can spoon the chicken and sauce onto the pasta for each individual serving.
- Optional: Serve it topped with chopped fresh parsley, cracked pepper and/or grated Parmesan cheese.
Video
Notes
- NOTE: If you are sensitive to sodium or you find that canned goods or often too salty to your tastes, I recommend getting no sodium products (cream of chicken and chicken broth) and then just add salt to your taste.
- I don’t recommend cooking it on high because I don’t think the chicken gets quite as tender, but if you absolutely must, you can cook on high for 1.5-2 hours or until the chicken reaches an internal temperature of 165F degrees. Never go only by time when cooking meat in the crock pot – you must go by internal temperature for doneness. Just keep in mind the chicken may not be fall apart tender.
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Can I use Italian seasoning instead of dressing mix?
It changes up the flavor a bit. I only make it with the packet.
Hi there, so I bought the ingredients then realized my crockpot is MIA. Sadness. How can I adjust to oven only?
I made this today for the first time and definitely not the last. Was amazing, lots of sauce to go around. I added frozen mixed vegetables and shreaded the chicken, was like chicken Ala king. put over the angel hair pasta. Yummy
can you make this using dairy-free cream cheese?
I’ve never personally tried, I’m sorry. I’m not familiar enough with dairy free options to give you a good answer. Have you made hot meals with dairy free cream cheese before?
Looks good and I would like to try it today but don’t have dry italian dressing mix. Any suggestions?? Thanks
You can make it homemade 🙂 You really need it for this recipe to taste its best https://www.thecountrycook.net/homemade-italian-dressing-mix/
Made it! Ohhhhh so delicious! White boiling pasta l added fresh broccoli to it and saved 1 cup pasta water, added chicken bouillon to it. It was a delicious dinner with a lot for just the two of us so we had leftovers that just got better & better new favorite! Thank you!!
Absolutely delicious. Will be making again!
So good!!!! Enjoyed it with spaghetti squash! Will definitely make again. Used the zesty Italian packet and Greek yogurt cream cheese.
Delicious, making for the 3rd time tonight. Thank you for sharing your recipes “)
Made this tonight for due to a busy sports schedule and it did not disappoint! It was easy, minimal ingredients and the best part is my kids ate it all and said it was yummy!!! I seared the chicken breasts and cooked it on high due to me forgetting to start it earlier and it turned out perfect!
In the “blog” part of this- the temperatures are backwards. It says low 2.5-3 hours and on high for 3-4 if you must. But in the triple part it’s low for 3-4 and on high for 2.5 to three. Super yummy though! Just make sure to read the actual recipe 🙂
love this recipe. I even added sun dried tomatoes to it and love it even more. thank you for sharing.
Delicious! Simple to make! Will definitely make again
Love hearing that Susan! Thanks so very much for taking the time to come back and comment. It really means so much!
We really liked this and I will definitely make it again. I used Simply Organic Dried Italian Salad Dressing Mix. I topped it off with a bit of shredded Parmesan and fresh Basil from my garden. I made it for just my husband and myself so there were left overs that heated up nicely in a covered dish at 350 degrees for about 25-30 minutes. This recipe has a really nice flavor! Thanks Brandie!
My family loved it. We’ve been looking for something that wasn’t alfredo and wasn’t tomato sauce on pasta. This will get regular rotation in our menu now.
Because I was working with chicken that was still slightly frozen in the center I waited until the last 30 minutes to put in the cream cheese and it came out perfect.
Thanks so very much Kelly! I love hearing when a recipe turns out well and I appreciate it so much that you took the time to come back and comment!
Sounds really good I’m going to try this tomorrow THANKS
I have done something similar to this recipe, the only difference is I cut up my raw chicken into large bite sized pieces, and cook it as directed in the recipe, it is well worth the time and energy to make. In fact I will make a double batch, cook it, just , put some in the freezer and heat it up. Also try this recipe with Campanella pasta, it’s awesome. I highly recommend making this.
it was absolutely incredible and the entire family loved it! Definitely going in my rotation.
How can this be tailored to make in a 2-quart slow cooker/crockpot?
You’d probably have to cut it in half.
This is really good. I double the recipe and this freeze well, only I do not freeze the spaghetti, just the sauce.
Can you use chicken thighs instead of chicken breasts?
Yep, I actually answer that question above in the post 🙂
Could you make this with precooked rotisserie chicken?
In the crock pot? It might get a bit too dry
I am making this chicken recipe right now. I will let you know how it turned out and what I think about it. I have a lady friend who is very picky with what she eats. Hopefully she will like this recipe.
Great weeknight meal! Hubby and I loved the richness of the sauce and was a perfect meal with a salad.
Yay!! Thank you SO much Mike!! You were so sweet to take the time to come back and comment – I truly appreciate it!
can you make this into a freezer meal and if so , how?
I don’t recommend it – the cream sauce can break when reheated
So delicious. We will definitely be having this again real soon.
Thanks so much John! Glad y’all enjoyed this one!