The combination of tender chicken, creamy sauce, and a medley of herbs and spices creates a dish that is both comforting and full of flavor. To make this Crockpot Angel Chicken recipe, simply place boneless, skinless chicken breasts in the crockpot and top them with a mixture of cream cheese, Italian dressing mix, butter, and a touch of white wine.

Let it cook on low for a few hours, and when it’s done, you’ll have a heavenly meal that is perfect for any occasion. Serve it over a bed of rice or noodles, and enjoy the delightful taste of this Crockpot Angel Chicken. Trust me, you won’t be able to get enough of it!

Ingredients Needed for This Recipe

4 boneless, skinless chicken breasts (about 1.5 to 2 pounds total)
1/4 cup butter
1 packet dry Italian dressing mix (about 0.7 ounces)

1 can cream of chicken soup (10.5 ounces)
1/2 cup chicken broth
4 ounces cream cheese (softened)

1/2 cup sour cream
1/2 cup grated Parmesan cheese
1 pound angel hair pasta

Chopped fresh parsley or dried herbs for garnish (Optional)

Instructions for Making Crockpot Angel Chicken

Prepare the Chicken: Place the chicken breasts at the bottom of your crockpot. If your chicken breasts are particularly large, you can cut them into smaller pieces to ensure they cook evenly.
Make the Sauce: In a medium saucepan, melt the butter over low heat. Add the dry Italian dressing mix and stir for about 1 minute. Then, add the cream of chicken soup, chicken broth, and cream cheese. Cook and stir until the cream cheese is fully melted and the sauce is smooth. Finally, stir in the sour cream and grated Parmesan cheese until well combined.

Combine Chicken and Sauce: Pour the sauce mixture over the chicken in the crockpot, making sure the chicken is well-coated.
Cook: Cover the crockpot and cook on low for 4-6 hours, or until the chicken is tender and cooked through. The exact cooking time can vary depending on your crockpot and the size of the chicken breasts.
Prepare the Pasta: When the chicken is nearly done, cook the angel hair pasta according to the package instructions. Drain and set aside.

Serve: Once the chicken is cooked, gently shred it in the crockpot with two forks or leave the breasts whole, depending on your preference. Serve the creamy chicken over the cooked angel hair pasta. Garnish with chopped parsley or a sprinkle of dried herbs, if desired.

Tips for Perfecting the Recipe

Choosing the Right Chicken: Opt for chicken breasts that are roughly the same size to ensure even cooking. If you prefer, you can also use chicken thighs for a juicier result; just keep in mind that the cooking time may vary slightly.

Low and Slow: Cooking on low ensures that the chicken remains tender and absorbs the flavors of the sauce. Resist the temptation to cook on high to speed up the process, as this could result in dryer chicken.

Cream Cheese and Sour Cream: Make sure the cream cheese is softened before adding it to the sauce to avoid lumps. Adding sour cream at the end of cooking time preserves its texture and adds a tangy finish to the sauce.

Thickening the Sauce: If you find the sauce too thin after cooking, you can thicken it by setting the crockpot on high and stirring in a slurry made from 1 tablespoon of cornstarch and 2 tablespoons of water. Let it cook for an additional 15-20 minutes or until the desired thickness is achieved.

Pasta Preparation: Cook the angel hair pasta until it’s just al dente. Since it will soak up some of the sauce, slightly undercooking it ensures it doesn’t become too soft when served.

Adding Vegetables: For a complete meal, consider adding vegetables such as spinach, mushrooms, or sun-dried tomatoes to the crockpot during the last 30 minutes of cooking.

Serving Suggestions

Garnishes: A sprinkle of fresh herbs such as parsley, basil, or chives adds a burst of color and fresh flavor to the dish. Grated Parmesan or pecorino cheese also makes a delicious topping.

Side Dishes: Although angel chicken is hearty on its own, you can serve it with a side of steamed vegetables, a crisp salad, or garlic bread to round out the meal.

Wine Pairing: A light, crisp white wine such as Pinot Grigio or Chardonnay complements the creamy sauce without overwhelming the flavors. If you prefer red, opt for a lighter variety like Pinot Noir.

Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave, adding a little milk or chicken broth to thin the sauce if necessary.

Frequently Asked Questions

Can I use frozen chicken?

Yes, you can use frozen chicken breasts, but it’s best to thaw them first for even cooking. If you must use frozen chicken, increase the cooking time by an hour or until the chicken is cooked through.

How can I avoid curdling?

To prevent the dairy from curdling, ensure that the crockpot is set to low and avoid adding cold dairy products directly to the hot sauce. Allow the cream cheese and sour cream to reach room temperature before incorporating them into the dish.

Can I make this recipe in an Instant Pot?

Yes, this recipe can be adapted for an Instant Pot. Use the sauté function to melt the butter and mix the sauce ingredients, then add the chicken and cook on high pressure for about 8 minutes with a natural release.

Is there a low-fat version of this recipe?

For a lighter version, substitute the cream of chicken soup with a low-fat or fat-free version, use light cream cheese, and replace the sour cream with Greek yogurt. Keep in mind that this may slightly alter the taste and texture of the sauce.

Can I make this recipe ahead of time?

Yes, you can prepare the sauce in advance and store it in the refrigerator for up to two days. When you’re ready to cook, place the chicken in the crockpot, pour the sauce over it, and proceed with the cooking instructions.

How do I know when the chicken is done?

The chicken is done when it reaches an internal temperature of 165°F (74°C) when checked with a meat thermometer. It should be tender enough to shred easily with a fork.

Can I add pasta directly to the crockpot?

It’s best to cook the pasta separately to control its texture. Adding pasta directly to the crockpot can result in it becoming too soft or mushy.

Crockpot Angel Chicken

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Indulge in the warmth and simplicity of this Crockpot Angel Chicken recipe, an ideal choice for those hectic weekday dinners.

Ingredients

4 boneless skinless chicken breasts (about 1.5 to 2 pounds total)
1/4 cup butter
1 packet dry Italian dressing mix about 0.7 ounces

1 can cream of chicken soup 10.5 ounces
1/2 cup chicken broth
4 ounces cream cheese softened

1/2 cup sour cream
1/2 cup grated Parmesan cheese
1 pound angel hair pasta

Chopped fresh parsley or dried herbs for garnish Optional

Instructions

Prepare the Chicken: Place the chicken breasts at the bottom of your crockpot. If your chicken breasts are particularly large, you can cut them into smaller pieces to ensure they cook evenly.
Make the Sauce: In a medium saucepan, melt the butter over low heat. Add the dry Italian dressing mix and stir for about 1 minute. Then, add the cream of chicken soup, chicken broth, and cream cheese. Cook and stir until the cream cheese is fully melted and the sauce is smooth. Finally, stir in the sour cream and grated Parmesan cheese until well combined.

Combine Chicken and Sauce: Pour the sauce mixture over the chicken in the crockpot, making sure the chicken is well-coated.
Cook: Cover the crockpot and cook on low for 4-6 hours, or until the chicken is tender and cooked through. The exact cooking time can vary depending on your crockpot and the size of the chicken breasts.
Prepare the Pasta: When the chicken is nearly done, cook the angel hair pasta according to the package instructions. Drain and set aside.

Serve: Once the chicken is cooked, gently shred it in the crockpot with two forks or leave the breasts whole, depending on your preference. Serve the creamy chicken over the cooked angel hair pasta. Garnish with chopped parsley or a sprinkle of dried herbs, if desired.