Description
Crockpot Angel Chicken is a creamy and comforting dish that’s easy to prepare with minimal effort. Tender chicken is cooked in a rich, savory sauce and served over angel hair pasta for a meal that’s perfect for busy weeknights or cozy family dinners.
Ingredients
Units
Scale
- 1.5–2 lbs boneless, skinless chicken breasts or thighs
- 1 (10.5 oz) can cream of chicken soup
- 1 (8 oz) package cream cheese, softened
- 1/2 cup chicken broth
- 1 packet Italian dressing mix
- 1/4 cup dry white wine (optional, can substitute with additional broth)
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 12 oz angel hair pasta, cooked according to package instructions
Optional Garnishes:
- Fresh parsley, chopped
- Grated Parmesan cheese
Instructions
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Prepare the Sauce:
- In a medium bowl, whisk together the cream of chicken soup, cream cheese, chicken broth, Italian dressing mix, white wine (if using), garlic powder, salt, and pepper until smooth.
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Assemble in the Crockpot:
- Place the chicken breasts or thighs in the bottom of a slow cooker. Pour the sauce over the chicken, ensuring it is evenly coated.
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Cook:
- Cover and cook on low for 5–6 hours or high for 2–3 hours, or until the chicken is tender and easily shreds with a fork.
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Prepare the Pasta:
- Cook the angel hair pasta according to package instructions. Drain and set aside.
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Serve:
- Remove the chicken from the slow cooker and shred it, if desired. Stir the sauce well to ensure it’s smooth.
- Serve the chicken and sauce over the cooked pasta. Garnish with fresh parsley and Parmesan cheese, if desired.
Notes
- For extra veggies, add sliced mushrooms or spinach to the crockpot during the last hour of cooking.
- This dish pairs well with a side of garlic bread or a fresh green salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.