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Crockpot Angel Chicken

Crockpot angel chicken is slow-cooked chicken in a creamy Italian sauce made with cream cheese, golden mushroom soup, herbs, and Parmesan. It’s easy comfort food that stays tender for hours and serves beautifully over angel hair pasta.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp paprika
  • 0.5 tsp black pepper
Creamy Sauce
  • 1 can (10.5 oz) condensed golden mushroom soup
  • 8 oz cream cheese softened
  • 0.5 cup chicken broth
  • 0.5 cup unsalted butter
  • 1 packet Italian dressing seasoning mix
  • 3 clove garlic minced
  • 0.25 cup grated Parmesan cheese
For Serving
  • 12 oz angel hair pasta
  • 1 fresh parsley
  • 1 extra Parmesan cheese

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet
  • 1 stand mixer
  • 1 sheet pan

Method
 

Add chicken to the crockpot
  1. Place the chicken breasts in the crockpot.
  2. Drizzle with olive oil, then sprinkle garlic powder, onion powder, paprika, and black pepper over the chicken.
Make the creamy Italian sauce
  1. In a bowl, whisk together condensed golden mushroom soup, cream cheese, chicken broth, unsalted butter, Italian dressing seasoning mix, minced garlic, and grated Parmesan until smooth.
  2. Pour the sauce over the chicken so it covers the top evenly.
Slow-cook
  1. Cover and cook on Low for 5–6 hours or High for 3–4 hours, until the chicken is tender and sauce is bubbling at the edges.
  2. Shred the chicken or leave it whole, depending on your preference, then stir to coat with the sauce.
Cook pasta and serve
  1. Cook the angel hair pasta according to the package directions, then drain.
  2. Serve the creamy chicken over the pasta.
  3. Garnish with fresh parsley and extra Parmesan cheese before serving.

Notes

For the silkier sauce, use softened cream cheese and whisk until fully combined before pouring. Refrigerate leftovers in a sealed container for up to 3 days; freeze up to 2 months (best for freezing the chicken and sauce, then reheat and cook fresh pasta). For a lighter option, use low-fat cream cheese and reduced-fat butter while keeping the same cook times.