Description
This Crockpot Angel Chicken recipe is a creamy, comforting dish featuring tender chicken breasts slow-cooked in a flavorful sauce made with Italian dressing mix, golden mushroom soup, cream cheese, and chicken broth. Served over delicate angel hair pasta, it’s an easy, satisfying meal perfect for busy days.
Ingredients
Scale
Chicken and Sauce
- 4 boneless, skinless chicken breasts
- 1/4 cup butter
- 1 packet Italian dressing mix (about 1 ounce)
- 1 can (10.75 ounces) condensed golden mushroom soup
- 1/2 cup chicken broth
- 4 ounces cream cheese
Pasta
- 1 pound angel hair pasta
Instructions
- Prepare the Chicken: Place the boneless, skinless chicken breasts in the bottom of the crockpot in an even layer.
- Make the Sauce: Melt the butter in a medium saucepan over medium heat. Add the Italian dressing mix, condensed golden mushroom soup, chicken broth, and cream cheese. Stir continuously until the mixture is smooth and creamy.
- Combine: Pour the prepared sauce over the chicken breasts in the crockpot, ensuring the chicken is well-coated.
- Cook: Cover the crockpot and cook on low heat for 4 to 5 hours, or until the chicken is tender and fully cooked through.
- Prepare Pasta: While the chicken cooks, bring a large pot of salted water to a boil. Cook the angel hair pasta according to the package instructions until al dente. Drain thoroughly.
- Serve: Plate the cooked angel hair pasta and top with the tender chicken breasts and generous spoonfuls of the creamy sauce from the crockpot. Enjoy immediately.
Notes
- You can substitute chicken thighs for chicken breasts if preferred for extra juiciness.
- For a thicker sauce, remove the lid during the last 30 minutes to allow some liquid to evaporate.
- If you prefer a lower fat version, use reduced-fat cream cheese and butter substitutes.
- This dish pairs nicely with a side of steamed vegetables or a fresh green salad.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
