Crockpot Angel Chicken

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There’s hardly no prep time, and the slow cooker takes care of everything! When this creamy angel chicken meal is on the menu, the whole family will be licking their plates. Serve it with angel hair spaghetti, mashed potatoes, biscuits, or rice as a side dish. One of our go-to weeknight dinner dishes.


1.5 pound boneless and skinless chicken breast

3 garlic cloves, cut or whole

10.5 ounces chicken cream soup

a third of a cup of chicken stock

a quarter-cup of cream cheese

14 cup melted butter

I used Good Seasons Italian dressing mix, which is 0.6 ounces.

angel hair pasta, 1 pound


Using nonstick cooking spray, coat the interior of the crockpot.

Place the chicken breast on top.

Garlic should be included now.

Microwave the butter and cream cheese to soften them.

Whisk until the mixture is completely smooth.

In a separate bowl, whisk together the cream of chicken soup (do not dilute).

Combine the Italian dressing mix and the chicken stock in a mixing bowl.

Whisk until everything is fully combined.

Over the chicken breasts, pour the sauce.

Cook on low for 6 to 8 hours, covered.

Cook the angel hair pasta just before the chicken is done. Drain.

Toss the chicken with the noodles and serve.


If you don’t have any garlic cloves, one teaspoon of garlic powder can be used.

To produce a rich sauce, add a splash of white wine to this meal.

Make sure the butter and cream cheese don’t melt. All you need to do now is soften them so you can combine them.

If you use boneless skinless chicken tenderloins instead of boneless skinless chicken breasts, the cooking time will be reduced to four hours on low instead of six.

Season the chicken breasts with salt and black pepper before placing them in the slow cooker for more flavor.

To keep my chicken breasts from becoming tough, I always cook them on low heat.


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