Crockpot Angel Chicken is one of those easy, cozy meals that checks all the boxes—creamy, flavorful, and incredibly simple to make. It’s perfect for busy weeknights when you want something hearty on the table without spending hours in the kitchen. This dish combines tender chicken breasts with a rich sauce made from golden mushroom soup, Italian dressing mix, butter, and cream cheese. Served over delicate angel hair pasta, it’s the kind of dinner that feels indulgent but takes minimal effort.
Whether you’re feeding the family or hosting a laid-back dinner with friends, this creamy crockpot recipe will win hearts and empty plates.
Ingredients You’ll Need
For the Chicken and Sauce
- 4 boneless, skinless chicken breasts
- ¼ cup unsalted butter
- 1 packet Italian dressing mix
- 1 can (10.75 oz) condensed golden mushroom soup
- ½ cup chicken broth
- 4 oz cream cheese, softened
For Serving
- 1 pound angel hair pasta
Step-by-Step Instructions
Prepare the Crockpot
Start by placing the chicken breasts in the bottom of your crockpot. Lay them out in a single layer to ensure they cook evenly and absorb all the delicious flavors from the sauce.
Make the Creamy Sauce
In a saucepan over medium heat, melt the butter. Once melted, add the Italian dressing mix, condensed golden mushroom soup, chicken broth, and softened cream cheese. Stir continuously until everything is smooth and well-blended. The cream cheese should be fully melted and incorporated into the sauce—no lumps!
Assemble and Cook
Pour the creamy sauce evenly over the chicken breasts in the crockpot. Make sure every piece of chicken is covered to maximize flavor.
Cover and cook:
- On low for 4–5 hours
- Or on high for 2–3 hours
The chicken is ready when it’s fully cooked through and reaches an internal temperature of 165°F (75°C). It should be tender enough to shred with a fork.
Cook the Pasta
While the chicken finishes cooking, bring a large pot of salted water to a boil. Cook the angel hair pasta according to the package directions. Drain and set aside. This pasta is light and quick to cook, making it the perfect match for the creamy chicken.
Finish and Serve
Once the chicken is done, remove it from the crockpot and shred it using two forks. Return the shredded meat to the sauce and stir well, making sure it’s evenly coated.
To serve, place a bed of angel hair pasta on each plate and spoon the creamy chicken mixture on top. Be generous with the sauce—it’s rich, savory, and full of flavor.
Pro Tips for Perfect Crockpot Angel Chicken
- Soften the Cream Cheese: Let it sit at room temperature for 15–20 minutes before using to make blending into the sauce smoother and faster.
- Customize the Veggies: Add mushrooms, baby spinach, or even frozen peas in the last 30 minutes of cooking for added texture and nutrients.
- Thicken the Sauce: If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the crockpot during the final 30 minutes.
- Low-Sodium Option: Choose low-sodium broth and unsalted butter if you’re watching your salt intake, especially since the dressing mix already has salt.
- Make It Ahead: This dish reheats well, so it’s a great make-ahead meal. Store leftovers in the refrigerator in an airtight container for up to 3 days.
- Reheat Gently: To keep the sauce from separating, reheat leftovers over low heat on the stovetop or in the microwave at 50% power.
Nutrition Information (Per Serving)
Note: Based on 4 servings. Actual values may vary depending on exact brands and portions used.
- Calories: 520
- Protein: 38g
- Carbohydrates: 42g
- Fat: 22g
- Fiber: 2g
- Sugar: 8g
Why You’ll Love This Recipe
This Crockpot Angel Chicken is the ultimate blend of convenience and indulgence. With minimal prep and hands-off cooking, it delivers a rich, creamy dish that’s both hearty and satisfying. The sauce is velvety and packed with flavor, and the shredded chicken soaks it all up beautifully. Paired with delicate angel hair pasta, it’s a complete meal that feels comforting and homey—just the kind of dish to bring everyone around the table.
Perfect for cold evenings, last-minute meal planning, or just treating yourself to something warm and delicious without the hassle, this recipe is a staple you’ll keep coming back to.
FAQs
Can I use a different cut of chicken?
Yes, boneless, skinless chicken thighs work well too. They’re even more tender and flavorful when slow-cooked.
What if I don’t have golden mushroom soup?
You can substitute cream of mushroom or cream of chicken soup. Golden mushroom adds a slightly deeper flavor, but the recipe works with other varieties.
Is this recipe freezer-friendly?
Yes! Cook the chicken and sauce, let it cool completely, and freeze in an airtight container for up to 2 months. Thaw in the fridge and reheat gently.
Can I make this on the stovetop?
Absolutely. Sauté the chicken in a skillet, then simmer in the sauce until fully cooked. Finish by shredding the chicken and serving over pasta.
What vegetables pair well with this dish?
Steamed broccoli, sautéed spinach, or a fresh green salad make excellent sides to balance the creamy richness of the dish.
How can I make this dish gluten-free?
Use a gluten-free pasta and ensure your soup and dressing mix are certified gluten-free.