Crock Pot Angel Chicken Recipe

Introduction

Crock Pot Angel Chicken is an easy and comforting meal that combines tender, flavorful chicken with a creamy sauce served over delicate angel hair pasta. This recipe is perfect for busy days when you want a satisfying homemade dinner with minimal effort.

Ingredients

• 1-2 Tablespoons vegetable oil
• Salt and pepper, to taste
• 1.5 pounds boneless, skinless chicken breasts (about 2 large)
• 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 (low or no sodium recommended if sensitive to salt)
• 3 cloves garlic, minced
• ¾ cup chicken broth (low or no sodium recommended if sensitive to salt)
• 1 (0.7 ounce) packet Good Seasons Dry Italian Salad Dressing Mix (or your favorite mix)
• 16 ounce box angel hair pasta
• Chopped fresh parsley, cracked pepper, and/or grated Parmesan cheese (optional for serving)

Instructions

1. Step 1: Heat a cast iron skillet over medium-high heat. Add 1-2 tablespoons vegetable oil and swirl to coat the bottom. Season both sides of the chicken breasts with salt and pepper.
2. Step 2: Once the pan is hot, add the chicken breasts and sear each side for 2-3 minutes until golden brown. Remove from heat.
3. Step 3: In a medium bowl, whisk together the softened cream cheese and butter until smooth.
4. Step 4: Add the cream of chicken soup, minced garlic, chicken broth, and Italian salad dressing mix to the bowl. Whisk until fully combined.
5. Step 5: Spray the inside of a crock pot with non-stick cooking spray. Place the seared chicken breasts in the bottom of the pot.
6. Step 6: Pour the soup mixture over the chicken. Cover and cook on low for 3-4 hours or until the chicken reaches an internal temperature of 165°F. For more tender chicken, cook longer, but be aware it may fall apart.
7. Step 7: Shortly before serving, cook the angel hair pasta according to package instructions until al dente. Drain well.
8. Step 8: Serve the chicken whole or shredded, either tossed with the pasta or spooned over individual portions. Optionally, garnish with chopped parsley, cracked pepper, and grated Parmesan cheese.

Tips & Variations

• Use low or no sodium broth and soup to control salt levels.
• For extra flavor, add a pinch of crushed red pepper flakes or your favorite herbs to the sauce.
• If you prefer a thicker sauce, mix a small amount of cornstarch with cold water and stir into the crock pot during the last 30 minutes of cooking.
• This recipe works well with chicken thighs if you prefer darker meat.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of chicken broth if needed to loosen the sauce. Do not refreeze cooked chicken for quality reasons.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts in this recipe?

It’s best to use thawed chicken breasts for even cooking and to ensure the chicken reaches a safe internal temperature. Using frozen chicken may result in uneven cooking and longer crock pot times.

Can I make this recipe without a crock pot?

Yes, you can bake the chicken and sauce in a covered baking dish at 350°F for about 45-60 minutes until the chicken is cooked through and tender. Just be sure to check the internal temperature for safety.