Description
Crockpot angel chicken is creamy, comforting, and full of vintage slow-cooker flavor. This recipe combines tender chicken with a rich garlic-Italian cream sauce, perfect over pasta.
Ingredients
1.5 pounds boneless, skinless chicken breasts
3 cloves garlic (chopped or whole)
10.5 oz cream of chicken soup
¾ cup chicken stock
4 oz full-fat cream cheese
¼ cup butter
0.6 oz dry Italian dressing mix
1 pound angel hair pasta
Instructions
1. Spray crockpot with nonstick spray.
2. Place chicken and garlic in crockpot.
3. Soften butter and cream cheese in microwave; whisk until smooth.
4. Whisk in undiluted cream of chicken soup.
5. Add Italian dressing mix and chicken stock; whisk well.
6. Pour sauce over chicken.
7. Cover and cook on LOW for 6–8 hours.
8. Optional: Shred chicken 30 minutes before done and continue cooking.
9. Cook and drain angel hair pasta just before serving.
10. Serve chicken and sauce over pasta.
Notes
Use dry Italian dressing mix only, not bottled.
For thicker sauce: shred chicken, reduce stock, or use cornstarch.
Serve with pasta, rice, or bread.
Store leftovers in fridge up to 3 days. Not freezer-friendly.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Category: Slow Cooker Recipes
- Method: Slow Cooker
- Cuisine: American - Vintage
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 608
- Sugar: 3g
- Sodium: 945mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 117mg