Description
Crockpot Angel Chicken is a comforting and easy-to-make dish that’s perfect for busy weeknights. This recipe combines tender chicken with a creamy, flavorful sauce, served over pasta for a meal that everyone will love. The best part? It’s made in the slow cooker, so you can set it and forget it while it cooks to perfection. Whether you’re feeding the family or hosting friends, this dish is guaranteed to impress!
Ingredients
-
4 boneless, skinless chicken breasts
-
1 can (10.5 oz) cream of chicken soup
-
1 packet Italian dressing mix (dry)
-
8 oz cream cheese, cubed
-
1/4 cup butter, cubed
-
1/2 cup chicken broth
-
1 lb angel hair pasta (or any pasta of your choice)
-
Fresh parsley or Parmesan cheese for garnish (optional)
Instructions
-
Place the chicken breasts at the bottom of the Crockpot.
-
In a separate bowl, combine the cream of chicken soup, Italian dressing mix, cream cheese, and butter. Mix well and pour over the chicken.
-
Add the chicken broth to the Crockpot and stir gently to combine.
-
Cover and cook on low for 6-7 hours or on high for 3-4 hours.
-
About 15 minutes before the chicken is done, cook the pasta according to package instructions. Drain and set aside.
-
Once the chicken is cooked, shred it using two forks and stir it back into the sauce.
-
Serve the shredded chicken and sauce over the cooked pasta.
-
Garnish with fresh parsley or a sprinkle of Parmesan cheese if desired. Serve warm and enjoy!
Notes
-
For a veggie boost, you can add vegetables like spinach or bell peppers during the last hour of cooking.
-
For an extra creamy sauce, add a splash of heavy cream or extra cream cheese just before serving.
-
You can substitute chicken thighs for chicken breasts if you prefer darker meat.
-
This dish can be made ahead and stored in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on low