Crockpot Angel Chicken: A Creamy, Dreamy Comfort Dish
There are nights when I just want to toss a few ingredients into the slow cooker and let magic happen — and this Crockpot Angel Chicken is exactly that kind of recipe. It’s one of those comforting, creamy, and indulgent meals that fills your home with the most incredible aroma and always feels like a hug on a plate. The best part? It’s almost effortless.
The combination of tender chicken slow-cooked in a buttery, cheesy, and tangy sauce, served over pasta, is nothing short of pure comfort food heaven. Whether I’m feeding family on a weeknight or hosting a cozy dinner with friends, this recipe always hits the spot.
Why This Angel Chicken Recipe Works
- Uses simple pantry staples but delivers incredible flavor
- The slow cooker makes it easy with minimal effort
- Rich and creamy without being overly heavy
- Pairs beautifully with pasta, rice, or mashed potatoes
Ingredients You’ll Need
- 4 boneless, skinless chicken breasts
- 1 packet dry Italian dressing mix
- 1 can (10.5 oz) cream of chicken soup
- ½ cup chicken broth
- 8 oz cream cheese, softened
- ½ cup grated Parmesan cheese
- 1 tablespoon butter
- 1 lb cooked angel hair pasta (or your favorite pasta)
- Fresh parsley, chopped (optional, for garnish)
How I Make Crockpot Angel Chicken
1. Prep the Slow Cooker
I start by spraying the slow cooker with a little cooking spray and placing the chicken breasts at the bottom.
2. Make the Sauce
In a medium saucepan over low heat, I melt the butter, then add the cream cheese, cream of chicken soup, chicken broth, dry Italian dressing mix, and Parmesan cheese. Stirring gently, I make sure everything melts together into a smooth, rich sauce.
3. Pour and Slow Cook
I pour the sauce over the chicken, cover the crockpot, and cook on low for 4-5 hours or until the chicken is fork-tender. The aroma that fills the kitchen during this time is absolutely irresistible.
4. Shred or Slice
When ready, I remove the chicken and either slice it or shred it, then place it back into the sauce to soak up even more flavor.
5. Serve Over Pasta
I spoon that creamy chicken and sauce over hot cooked angel hair pasta. For a final touch, I sprinkle some chopped fresh parsley on top.
My Tips for Making This Dish Even Better
- Add mushrooms: Sautéed mushrooms add a nice earthy balance to the creamy sauce.
- Go low and slow: I find cooking on low rather than high keeps the chicken tender and juicy.
- Serve with garlic bread: Because who doesn’t love extra carbs with this dreamy sauce?
What I Serve Alongside Angel Chicken
- A simple green salad with a light vinaigrette
- Roasted asparagus or steamed broccoli
- Buttery garlic knots or crusty bread for dipping
FAQs from My Kitchen
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Thighs stay even juicier and bring a little extra richness.
Q: Can I freeze the leftovers?
A: Yes! Just store in an airtight container and freeze for up to 3 months. Reheat gently on the stove or in the microwave.
Q: What if I don’t have Parmesan cheese?
A: You can substitute with grated mozzarella or even a little shredded cheddar for a different twist.
Why This Recipe Belongs in Your Dinner Rotation
Crockpot Angel Chicken is one of those recipes that makes dinner feel special without all the stress. It’s simple, satisfying, and bursting with flavor in every bite. I love that I can throw it together in minutes, let it cook while I tackle the day, and then sit down to a meal that feels indulgent and homemade.
Crockpot Angel Chicken: A Creamy, Dreamy Comfort Dish
Ingredients
- 8 oz cream cheese
- 1 tablespoon butter
- 1 lb cooked angel hair pasta (or your favorite pasta)
- 2 cups cooked chicken, shredded
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Chopped parsley for garnish
Instructions
- In a slow cooker, combine cream cheese, butter, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper.
- Stir until well combined. Add shredded chicken and mix to coat.
- Cover and cook on low for 4 hours or on high for 2 hours.
- About 30 minutes before serving, stir in cooked pasta and Parmesan cheese.
- Serve hot, garnished with chopped parsley.
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