Crock Pot Angel Chicken (Printable)

Tender chicken slow-cooked in creamy butter sauce, served over angel hair pasta

# What You'll Need:

01 - 6 boneless, skinless chicken breasts

02 - 1/2 cup (1 stick) unsalted butter

03 - 8 oz cream cheese, softened

04 - 1 (10.5 oz) can condensed cream of chicken soup

05 - 1 (0.7 oz) packet Italian dressing mix

06 - 1/2 cup low-sodium chicken broth

07 - 1 lb (16 oz) angel hair pasta

08 - 2 tbsp chopped fresh parsley

09 - Freshly ground black pepper, to taste

01 - Place chicken breasts in the bottom of the slow cooker in a single layer.

02 - Melt butter in a medium saucepan over medium heat. Add cream cheese and stir until smooth and fully melted.

03 - Stir in the cream of chicken soup, Italian dressing mix, and chicken broth. Continue stirring until well combined and smooth.

04 - Pour the sauce evenly over the chicken breasts in the slow cooker.

05 - Cover and cook on LOW for 4-5 hours, or until the chicken is tender and reaches an internal temperature of 165°F.

06 - About 20 minutes before serving, cook the angel hair pasta according to package directions. Drain well.

07 - Remove the chicken from the slow cooker and shred or leave whole, as desired. Stir the sauce to blend.

08 - Serve the chicken and sauce over cooked angel hair pasta. Garnish with chopped parsley and black pepper, if desired.

01 -

The sauce develops this incredibly rich depth that feels like you spent hours at the stove, even though you barely lifted a finger
Leftovers taste even better the next day, if they actually last that long in my house

02 -

The cream cheese absolutely must be softened or you'll end up with tiny lumps that never dissolve, no matter how long you stir
Resist the urge to peek too often, every time you lift that lid you're adding 15 minutes to the cook time

03 -

Throw in sliced mushrooms during the last hour of cooking for extra texture and earthy flavor
If the sauce seems too thick after cooking, whisk in a splash more warmed broth