why make this recipe
This Crock Pot Angel Chicken is easy and creamy. You can set the slow cooker and walk away. The dish uses simple pantry items and plain chicken. It makes a cozy family meal with little work. If you like slow cooker chicken, try this Crockpot chicken breast recipe for another idea.
introduction
This recipe cooks chicken low and slow in a rich sauce. The sauce has cream of chicken soup, cream cheese, butter, and Italian dressing mix. Serve the shredded chicken over angel hair pasta. The steps are simple and the taste is mild and creamy.
how to make Crock Pot Angel Chicken
Spray the inside of the crockpot with nonstick spray. Place the chicken in the pot. Add garlic. Mix the soft butter and cream cheese until smooth. Stir in the cream of chicken soup, Italian dressing mix, and chicken stock. Pour the sauce over the chicken. Cook on low for 6 to 8 hours. Optionally shred the chicken 30 minutes before done and let it finish cooking in the sauce. Cook the pasta just before serving and drain. Serve the chicken over the pasta.
Ingredients :
- 1.5 pounds chicken breast (boneless and skinless)
- 3 cloves garlic (chopped or left whole)
- 10.5 ounces cream of chicken soup
- 3/4 cup chicken stock
- 4 ounces cream cheese
- 1/4 cup butter
- 0.6 ounces Italian dressing mix (I used Good Seasons)
- 1 pound angel hair pasta
Directions :
- Spray the inside of the crockpot with nonstick cooking spray.
- Add the chicken breast.
- Add the garlic.
- Soften the butter and cream cheese in the microwave.
- Whisk until smooth.
- Whisk in the cream of chicken soup (don’t dilute it).
- Add the Italian dressing mix and the chicken stock.
- Whisk until well mixed.
- Pour over the chicken breasts.
- Cover and cook on low for 6 to 8 hours.
- OPTIONAL: 30 minutes before the cooking time is finished shred the chicken breasts with two forks and continue to cook in the sauce.
- Just before chicken is done cook the angel hair pasta. Drain.
- Serve the chicken over the pasta.
how to serve Crock Pot Angel Chicken
Serve the hot shredded chicken over cooked angel hair pasta. Add a side of steamed vegetables or a simple green salad. Sprinkle with parsley or grated Parmesan for a little extra flavor.
how to store Crock Pot Angel Chicken
Cool the chicken to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
tips to make Crock Pot Angel Chicken
- Use boneless, skinless breasts for even cooking.
- Softening the cream cheese and butter first makes a smooth sauce.
- Do not dilute the cream of chicken soup; use it as is.
- Shred the chicken near the end so it absorbs the sauce.
- Cook the pasta right before serving so it does not get soggy.
variation (if any)
- Use rotisserie or cooked chicken for a faster version.
- Swap angel hair with spaghetti or fettuccine.
- Add mushrooms or frozen peas for more veggies.
- Use cream of mushroom soup instead of cream of chicken for a different flavor.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes. Use boneless thighs and check for doneness; they may cook faster.
Q: Do I have to shred the chicken?
A: No. You can leave the breasts whole or slice them. Shredding helps them soak up the sauce.
Q: Can I make this on high heat?
A: You can, but cooking time will be shorter. Try 3 to 4 hours on high and check the chicken.
Q: Can I skip the cream cheese?
A: You can, but the sauce will be less creamy and thick.
Q: How do I make the sauce thinner or thicker?
A: Add more chicken stock to thin. Cook uncovered a short time or add more cream cheese to thicken.
Conclusion
For the original recipe source and more details, see Crock Pot Angel Chicken – The Country Cook.
Crock Pot Angel Chicken
Ingredients
Method
- Spray the inside of the crockpot with nonstick cooking spray.
- Place the chicken breast in the pot.
- Add the garlic.
- Soften the butter and cream cheese in the microwave.
- Whisk together until smooth.
- Whisk in the cream of chicken soup (do not dilute it).
- Add the Italian dressing mix and the chicken stock.
- Whisk until well mixed.
- Pour the sauce over the chicken breasts.
- Cover and cook on low for 6 to 8 hours.
- OPTIONAL: 30 minutes before finishing, shred the chicken breasts with two forks and continue cooking in the sauce.
- Just before the chicken is done, cook the angel hair pasta and drain.
- Serve the hot shredded chicken over cooked angel hair pasta.
- Add a side of steamed vegetables or a simple green salad.
- Sprinkle with parsley or grated Parmesan for extra flavor.