Crockpot Angel Chicken is one of those feel-good, homey meals that I keep coming back to. It’s incredibly simple to throw together and delivers rich, creamy flavor with every bite. The chicken cooks low and slow in a dreamy sauce made with cream cheese, butter, cream of chicken soup, and Italian seasoning, then gets served over soft angel hair pasta. It’s pure comfort food without the hassle.

Crockpot Angel Chicken

Why You’ll Love This Recipe

I love this recipe because it only takes a few minutes to prep and the crockpot does the rest. It’s creamy, flavorful, and the chicken turns out so tender it practically shreds itself. It’s the kind of dish that feels special but doesn’t require me to spend hours in the kitchen. Whether I’m feeding a hungry family or meal prepping for the week, this one always hits the mark.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts
4 oz cream cheese, softened
¼ cup unsalted butter, softened
1 can (10.5 oz) cream of chicken soup
1 packet (0.7 oz) dry Italian dressing mix
½ cup chicken broth
3–4 garlic cloves, minced
Cooked angel hair pasta, for serving

Directions

I start by whisking together the cream cheese, butter, cream of chicken soup, Italian dressing mix, chicken broth, and minced garlic in a bowl until smooth.
I place the chicken breasts in the bottom of my crockpot and pour the sauce over the top, making sure they’re well coated.
I cover and cook on low for 5–6 hours or on high for 3–4 hours, until the chicken is tender and easy to shred.
Once it’s cooked, I shred the chicken with two forks right in the sauce and stir everything together.
I serve the creamy chicken mixture over cooked angel hair pasta and dig in.

Servings and timing

This recipe makes 4 to 6 servings.

Prep time: 5–10 minutes
Cook time: 5–6 hours on low or 3–4 hours on high
Total time: about 5–6 hours (mostly hands-off)

Variations

Sometimes I swap in chicken thighs for a juicier, more flavorful twist. I’ve also added mushrooms or frozen peas during the last hour of cooking for a little veggie boost. If I want a slight kick, I add a pinch of red pepper flakes. And when I’m feeling extra indulgent, I sprinkle some Parmesan on top before serving.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I store the chicken and sauce separately from the pasta to keep the texture nice. To reheat, I warm it on the stove over low heat or in the microwave, adding a splash of broth or milk to loosen the sauce if needed. This also freezes well—just cool completely before transferring to a freezer-safe container.

FAQs

Can I use frozen chicken?

I don’t recommend putting frozen chicken straight into the crockpot for safety reasons. I always thaw it first before cooking.

What can I serve with this dish besides pasta?

I’ve served it over rice, mashed potatoes, or even zucchini noodles when I want something lighter.

Can I cook this overnight?

It’s best cooked during the day, as it doesn’t need more than 6 hours. Cooking it too long may dry out the chicken.

Is there a substitute for cream of chicken soup?

Yes, I’ve made a simple homemade version with chicken broth, milk, and a roux. It works great if I want to avoid canned soup.

What if I don’t have Italian dressing mix?

I’ve made my own mix with a blend of dried parsley, garlic powder, onion powder, and oregano. It’s not identical, but it gets the job done.

Conclusion

Crockpot Angel Chicken is the kind of dish I can always count on—easy, comforting, and so satisfying. It’s a lifesaver on busy days when I need something hearty without a ton of effort. I love how it fills the house with amazing smells and brings everyone to the table hungry and happy. This one’s a keeper.