Crockpot Angel Chicken Creamy (Print Version)
Slow-cooked chicken in creamy sauce over delicate angel hair pasta, perfect for easy weeknight meals.
# What You'll Need:
→ Protein
01 -
4 boneless skinless chicken breasts
→ Dairy
02 -
120 g cream cheese, softened
03 -
14 g unsalted butter
→ Condiments & Broth
04 -
1 can (10.5 oz) low sodium cream of chicken soup
05 -
1/2 cup (120 ml) chicken broth
06 -
1/2 packet (approx. 1 tablespoon) Italian dressing mix
→ Spices
07 -
1/4 teaspoon garlic powder
08 -
1/4 teaspoon freshly ground black pepper
→ Pasta
09 -
225 g cooked angel hair pasta
# Steps to Follow:
01 -
Combine cream of chicken soup, chicken broth, softened cream cheese, Italian dressing mix, garlic powder, black pepper, and butter in the slow cooker. Whisk thoroughly until smooth and homogeneous.
02 -
Nestle chicken breasts flat into the sauce, turning gently to coat evenly on all sides, ensuring each piece is fully surrounded by sauce.
03 -
Cover and cook on low heat for 5 to 6 hours. Verify tenderness by checking if the chicken shreds easily with a fork and confirm the sauce has thickened slightly.
04 -
While the chicken cooks, bring salted water to a boil and prepare angel hair pasta until just al dente, then drain thoroughly.
05 -
Plate the cooked pasta and spoon the creamy chicken mixture over the top. Garnish with freshly chopped parsley or chives for a vibrant, fresh contrast.
# Additional Notes:
01 -
Allow cream cheese to soften fully before mixing for a smooth sauce.
02 -
Shred chicken directly in the slow cooker to retain maximum sauce flavor.
03 -
Store leftovers in an airtight container refrigerated up to 3 days; reheat gently with broth to restore creaminess.