Busy evenings call for something warm, creamy, and practically effortless — and that’s exactly where Crock Pot Angel Chicken shines. Imagine tender chicken breasts slowly simmering in a rich, Italian-inspired cream sauce, soaking up every bit of savory flavor while your kitchen fills with the most comforting aroma. By dinnertime, all that’s left to do is spoon that luscious sauce over a bed of delicate angel hair pasta and gather everyone around the table.

Crock Pot Angel Chicken – Easy Crock Pot Dinners Families Love

This recipe is the definition of a cozy Crock Pot Family Dinner. It’s simple enough for hectic weeknights, yet satisfying enough to feel like Sunday supper. Whether you’re building your collection of Easy Dinner Recipes Chicken Crock Pots or searching for truly Easy Crock Pot Dinners Families will request again and again, this one delivers every time.

The beauty of cooking in a Crockpot With Chicken is how hands-off it is. Just layer, set, and let time do the magic. The result? Incredibly Delicious Crockpot Chicken that’s fork-tender and coated in a creamy, herb-kissed sauce. It’s one of those reliable Chicken Meals Crockpot lovers keep on repeat.

Got leftover rotisserie chicken? This dish can even inspire creative spins similar to Already Cooked Chicken Crockpot Recipes, making it extra versatile. And if you’re juggling appliances, it pairs beautifully with your lineup of Easy Meals Instant Pot for side dishes or meal prep.

Fans of comforting pasta will especially love that this belongs in your collection of Easy Chicken And Angel Hair Pasta Recipes — silky noodles, creamy sauce, and juicy chicken in every bite. Simple ingredients, big flavor, and minimal effort? That’s dinner done right. 🍽️

Crock Pot Angel Chicken – Easy Crock Pot Dinners Families Love

⭐ 4.8 from 14 reviews

Ingredients

1–2 tablespoons vegetable oil
Salt and black pepper, as needed
1½ pounds boneless, skinless chicken breasts (about 2 large pieces)
4 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
1 (10.5-ounce) can cream of chicken soup (low- or no-sodium preferred, if desired)
3 garlic cloves, finely chopped
¾ cup chicken broth (low- or no-sodium recommended, if preferred)
1 (0.7-ounce) packet Italian dressing seasoning mix
16 ounces angel hair pasta
Fresh parsley, grated Parmesan, and cracked black pepper for garnish (optional)

Instructions

Set a cast iron or heavy skillet over medium-high heat. Add the oil and swirl to lightly coat the surface. Season both sides of the chicken breasts with salt and pepper.
Once the skillet is hot, place the chicken in the pan and brown each side for about 2–3 minutes, just until a golden crust forms. Remove the chicken from the heat; it will finish cooking in the slow cooker.
In a mixing bowl, blend the softened cream cheese and butter together until smooth and creamy.
Stir in the cream of chicken soup, minced garlic, chicken broth, and Italian dressing seasoning. Mix well until the sauce is fully combined and smooth.
Lightly coat the inside of your slow cooker with nonstick spray. Arrange the browned chicken breasts in the bottom.
Pour the prepared sauce evenly over the chicken. Cover and cook on LOW for 3–4 hours, or until the internal temperature of the chicken reaches 165°F (74°C). For best results, always rely on a meat thermometer rather than cooking time alone, since slow cookers can vary in temperature and chicken size affects cooking time. Cooking longer will make the chicken extra tender, though it may begin to shred apart.
Shortly before serving, prepare the angel hair pasta according to package directions until al dente. Drain well.

Serving Suggestions

Serve the chicken breasts whole for a plated presentation, or shred the meat directly into the sauce for a creamier texture. Either toss the pasta with the sauce before serving or spoon the chicken and sauce over individual portions of pasta.

Finish with chopped parsley, freshly cracked pepper, or a sprinkle of Parmesan cheese if desired.

Notes

To better control salt levels, choose low- or no-sodium soup and broth, then season to taste at the end.
Cooking on HIGH is not recommended, as the chicken may not turn out as tender. However, if necessary, cook on HIGH for 1½–2 hours, checking that the internal temperature reaches 165°F. Always use a thermometer to confirm doneness rather than relying strictly on time.