Crock Pot Angel Chicken (Print-Friendly Version)
Slow-cooked chicken simmered in creamy herbed sauce, perfect over angel hair pasta or your favorite sides.
# What You'll Need:
→ Protein
01 -
680 g boneless skinless chicken breasts
→ Sauce
02 -
225 g cream cheese, softened
03 -
300 g golden mushroom soup
04 -
28 g dry Italian dressing mix
05 -
30 g unsalted butter, melted
06 -
120 ml chicken broth
→ Pasta
07 -
225 g angel hair pasta, cooked
# How to Make It:
01 -
In a medium mixing bowl, whisk together the golden mushroom soup, softened cream cheese, dry Italian dressing mix, melted butter, and chicken broth until smooth and well incorporated.
02 -
Lightly spray the bottom of the slow cooker or use a liner to prevent sticking, then place the chicken breasts evenly at the base.
03 -
Pour the prepared sauce over the chicken breasts, ensuring all pieces are thoroughly coated.
04 -
Cover and cook on low heat for 5 to 6 hours until the chicken becomes fork-tender; alternatively, cook on high for 3 to 4 hours if pressed for time.
05 -
Once cooked, either shred the chicken or leave it whole, then serve atop freshly cooked angel hair pasta, spooning the sauce generously over the dish.
# Additional Tips:
01 -
For lighter variation, use reduced-fat cream cheese and low-sodium chicken broth; consider serving over spiralized vegetables for lower carbohydrates.
02 -
Chicken thighs may be substituted for a richer flavor and added tenderness.
03 -
The dish can be assembled the night before and refrigerated; allow slow cooker insert to reach room temperature before cooking.