Crock Pot Angel Chicken Recipe
This Crock Pot Angel Chicken recipe delivers tender, flavorful chicken breasts simmered in a creamy, garlicky sauce with Italian seasoning. It's an easy, hands-off slow cooker dish that pairs perfectly with angel hair pasta for a comforting weeknight meal. The chicken is first seared to lock in juices before slow cooking in a luscious mixture of cream cheese, butter, cream of chicken soup, garlic, broth, and Italian dressing mix. Serve it whole or shredded over pasta with optional fresh parsley and Parmesan for an elegant, hearty dinner.
- Prep Time: 15 minutes
- Cook Time: 3 hours 10 minutes
- Total Time: 3 hours 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Chicken
- 1-2 Tablespoons vegetable oil
- Salt and pepper, to taste
- 1.5 pounds boneless, skinless chicken breasts (about 2 large chicken breasts)
Sauce
- 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)
- 3 cloves garlic, minced
- ¾ cup chicken broth (recommend low or no sodium)
- 1 (0.7 ounce) packet Good Seasons Dry Italian Salad Dressing Mix (or your favorite mix)
To Serve
- 16 ounce box angel hair pasta
- Chopped fresh parsley (optional)
- Cracked black pepper (optional)
- Grated Parmesan cheese (optional)
Instructions
- Sear the Chicken: Heat a cast iron skillet over medium-high heat and add 1-2 tablespoons vegetable oil, swirling to coat. Season both sides of 1.5 pounds boneless, skinless chicken breasts with salt and pepper. Once the pan is hot, add the chicken and sear each side for 2-3 minutes or until golden brown, then remove from heat.
- Prepare the Sauce: In a medium bowl, whisk together 4 ounces softened cream cheese and 3 tablespoons softened unsalted butter until smooth. Add 10.5 ounce can cream of chicken soup, 3 cloves minced garlic, ¾ cup chicken broth, and 1 packet Good Seasons Dry Italian Salad Dressing Mix. Whisk until fully combined.
- Assemble in Crock Pot: Spray the inside of the crock pot with non-stick cooking spray. Place the seared chicken breasts in the bottom of the pot and pour the sauce mixture evenly over the top.
- Slow Cook the Chicken: Cover and cook on low for 3-4 hours, or until the chicken reaches an internal temperature of 165°F. Cooking longer will make the chicken more tender but may cause it to fall apart.
- Cook the Pasta: Shortly before serving, cook the 16 ounce angel hair pasta according to package instructions until al dente. Drain well.
- Serve: Choose to serve the chicken breasts whole or shred the chicken. Toss the pasta with some of the sauce or plate the chicken and sauce over the pasta individually. Optionally, garnish with chopped fresh parsley, cracked pepper, and grated Parmesan cheese for added flavor and presentation.
Notes
- For lower sodium, use no-salt-added cream of chicken soup and low/no sodium chicken broth.
- Always check the internal temperature of the chicken to ensure it has reached 165°F before serving.
- Cooking times may vary depending on your crock pot model and chicken breast size; adjust accordingly.
- If you prefer a thicker sauce, remove the chicken and simmer the sauce on stovetop to reduce before serving.
- Leftovers reheat well and the flavors intensify overnight.
Find it online: https://recipefeastful.com/crock-pot-angel-chicken-recipe/
