Hey y'all! If you love melt-in-your-mouth chicken smothered in a luscious, garlicky cream sauce, this Slow Cooker Angel Chicken will be your new go-to. It’s effortless enough for busy weeknights and impressive enough for company, with silky sauce and tender chicken served over angel hair pasta. Let's get cooking!
Prep Time: 10 minutes | Cook Time: 4 hours 15 minutes on LOW (or 2 hours 30 minutes on HIGH) | Total Time: 4 hours 25 minutes (LOW) | Yield: Serves 6
Why You’ll Love Slow Cooker Angel Chicken
- Set-it-and-forget-it comfort food: creamy, savory, and ultra-tender chicken.
- Hands-off cooking with precise times and temps for consistent results.
- Kid-friendly flavor that also impresses guests with a restaurant-style sauce.
- Budget-friendly pantry staples come together in one cozy crockpot meal.
- Perfect over angel hair pasta, rice, mashed potatoes, or zucchini noodles.
Slow Cooker Angel Chicken Ingredients
- 2 pounds (900 g) boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil (optional, for searing)
- 1 (10.5-ounce / 298 g) can condensed cream of chicken soup
- 8 ounces (226 g) cream cheese, softened and cubed
- ½ cup (120 ml) low-sodium chicken broth
- 1 packet (0.7 ounce / 20 g) Italian dressing mix
- 4 cloves garlic, minced
- 8 ounces (226 g) mushrooms, sliced
- 2 tablespoons unsalted butter
- ¼ cup (60 ml) dry white wine (optional; sub extra broth)
- 1 tablespoon cornstarch + 1 tablespoon water (optional, to thicken)
- 12 ounces (340 g) angel hair pasta, for serving
- ½ cup (50 g) freshly grated Parmesan, for serving
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
How to Make Slow Cooker Angel Chicken
This Slow Cooker Angel Chicken cooks low and slow for velvety sauce and perfectly tender chicken.
Step 1: Prep the Chicken
Pat chicken dry and season lightly with salt and pepper. Optional: For extra flavor, sear chicken in 1 tablespoon olive oil in a hot skillet for 1-2 minutes per side until lightly golden.
Step 2: Mix the Angel Chicken Sauce
In the slow cooker, whisk together cream of chicken soup, softened cream cheese, chicken broth, Italian dressing mix, garlic, butter, and white wine. Stir in sliced mushrooms. Nestle the chicken into the sauce, making sure it’s mostly submerged.
Step 3: Slow Cook the Angel Chicken
Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165°F (74°C). If you want a thicker sauce, stir the cornstarch slurry into the cooker during the last 15 minutes, set to HIGH, and let it bubble to thicken.
Step 4: Cook Pasta & Finish
In the last 10 minutes of cook time, bring a large pot of salted water to a boil. Cook angel hair pasta until al dente per package directions (typically 2 to 3 minutes). Shred or slice the chicken in the cooker, toss to coat with sauce, and adjust seasoning with salt and pepper. Serve over hot pasta with Parmesan and parsley.
Notes for Creamy Angel Chicken
- Soften cream cheese first so it melts smoothly into the Slow Cooker Angel Chicken sauce; cube it and let it sit at room temp 15 to 20 minutes.
- Aim for 165°F (74°C) internal temperature for safe, juicy chicken; see official guidance at FoodSafety.gov.
- If the sauce looks separated, whisk vigorously and add a splash of hot broth to bring it back together.
Variations on Crockpot Angel Chicken
- Spinach & Mushroom: Stir in 3 cups fresh baby spinach during the last 5 minutes until just wilted.
- Sun-Dried Tomato & Basil: Add ½ cup oil-packed sun-dried tomatoes (drained) and finish with ¼ cup torn fresh basil.
- Spicy Cajun: Add 1 to 2 teaspoons Cajun seasoning and a pinch of red pepper flakes for gentle heat.
What You Need (Equipment)
- 5- to 6-quart slow cooker (crockpot)
- Large pot for boiling pasta
- Whisk, tongs, and wooden spoon
- Cutting board and chef’s knife
- Measuring cups and spoons
- Instant-read thermometer
- Colander
Storage & Reheating Angel Chicken Leftovers
- Refrigerator: Store chicken and sauce in an airtight container up to 3 to 4 days; keep pasta separate for best texture.
- Freezer: Freeze chicken and sauce (not pasta) up to 2 to 3 months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stovetop over low heat or in the microwave at 50% power, adding a splash of broth or milk to loosen the sauce.
Serving Suggestions & Pairings
- Serve Slow Cooker Angel Chicken over angel hair pasta with extra Parmesan and parsley.
- Pair with a crisp green salad and garlicky bread or roasted broccoli.
- Wine: Try a Pinot Grigio, unoaked Chardonnay, or a light Pinot Noir.
Pro Tips for Extra-Creamy Results
- Don’t lift the lid too often; every peek can add 15 to 20 minutes to cook time—more slow cooker best practices here: Serious Eats Slow Cooker Guide.
- Temper dairy: Whisk a ladle of hot sauce into the cream cheese mixture if combining off-heat, then return it to the cooker to prevent curdling.
- Cook the pasta just to al dente so it doesn’t get mushy under the creamy sauce; tips on noodle doneness from The Kitchn.
Angel Chicken FAQ
- Can I make Slow Cooker Angel Chicken with chicken thighs?
- Yes—boneless, skinless thighs stay extra tender. Use the same times: LOW 4 to 5 hours or HIGH 2 to 3 hours, to 165°F (74°C).
- Can I skip the canned soup?
- Make a quick substitute: whisk 2 tablespoons butter, 2 tablespoons flour, ½ cup milk, and ½ cup chicken broth over medium heat until thick; season with salt and pepper, then use in place of the condensed soup.
- How do I prevent a greasy or broken sauce?
- Use softened cream cheese, avoid overheating dairy, and whisk before serving. If needed, add the cornstarch slurry and cook on HIGH for 10 to 15 minutes to stabilize.
Ingredients
- 6 boneless, skinless chicken breasts
- ¼ cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1 cup chicken broth
- 1 (0.7 oz) packet Italian salad dressing mix
- 12 oz angel hair pasta, cooked
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
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1Place the chicken breasts in the bottom of the slow cooker and season with salt and pepper.
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2In a medium bowl, whisk together melted butter, cream cheese, cream of mushroom soup, chicken broth, and Italian dressing mix until smooth and creamy.
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3Pour the sauce mixture evenly over the chicken breasts in the slow cooker.
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4Cover and cook on low for 4 hours, or until the chicken is tender and cooked through.
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5Serve the chicken and sauce over cooked angel hair pasta. Garnish with fresh parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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