Let Me Tell You About My Crockpot Angel Chicken Obsession
I’ll just come right out and say it—some days, the crockpot is my spirit animal. Especially when it’s raining and I can’t face the dinner rush (which is basically every Tuesday). The first time I made Crockpot Angel Chicken, I felt like I’d discovered culinary time travel. Suddenly, it was my mother’s kitchen circa 1998, the soundtrack was a creaky radio and the only thing we agreed on was how creamy this chicken turned out. Even my brother, who swore he’d never enjoy something called “angel chicken,” went up for seconds. Or maybe thirds. Hard to say, my attention span is a sieve around 6pm.
Anyway, there’s something stupidly comforting about a dinner you can literally dump together at noon, wander off to lose yourself in life, and then—bam!—your house smells like you’ve been slaving away when actually you forgot about it till five minutes ago. Isn’t that a win?
Why I Keep Coming Back to This Recipe (And My Family Cheers, Sorta)
I make this when I forget to defrost anything (read: more often than I’d like to admit), when a friend is coming over for supper and I want to chat rather than fuss over the stove, or when I have three minutes to prep dinner before somebody needs help with math homework. My family goes bananas for it because it’s creamy-without-being-OTT and you don’t get that heavy, grumpy feeling after (I’ve made other creamy chicken things that turned out like spackle—don’t do that). Plus, the leftovers actually taste better the next day, which is either magic or just, you know, science.
By the way, if the whole family is fussy about mushrooms, just tell them it’s “creamy chicken”—nobody seems to notice the difference. Even my neighbor Carol, who claims to hate mushrooms, always texts for the recipe after she’s tasted this (Hi Carol, if you’re reading!)
What Goes Into Crockpot Angel Chicken (Plus Cheeky Substitutions)
- 4 boneless, skinless chicken breasts (or thighs – can’t count how many times I’ve grabbed the wrong pack and honestly, both work fine)
- 1 packet dry Italian dressing mix (Some folks swear by Good Seasons, but once I used a dollar-store version and no one complained)
- 1 can (10.5 oz) condensed cream of chicken soup (cream of mushroom is absolutely fine – that’s what Mom used to use; just don’t go for the “healthy” ones unless you want a thinner sauce)
- 8 oz cream cheese, cubed (I occasionally sneak the low-fat kind in, but it’s slightly less dreamy)
- 1/4 cup butter, sliced (sometimes I add a bit less when I’m feeling, I dunno, virtuous?)
- 1/2 cup chicken broth (I’ve thrown in veggie broth in a pinch; or, on a wild day, white wine!)
- 1 lb cooked angel hair pasta (though spaghetti works—angel hair just sounds snazzier)
- Optional: handful chopped fresh parsley, a shake of black pepper, or grated parmesan for serving (I forget this half the time and no one’s mad)
How I Actually Make This (Don’t Be Intimidated, It’s a Dump-and-Go)
- Plonk the chicken into your crockpot. Yes, straight in. (I skip the oiling business—crockpots basically invented nonstick.)
- Sprinkle the Italian dressing mix right over the top, no need to get fancy with it.
- Slap in the cream cheese, scatter the butter slices around, pour in the soup and then the broth (or that half-glass of wine you didn’t finish last night). Give it a little swirl if you’re feeling ambitious; otherwise, it sorts itself out.
- Pop the lid on, set it to low for about 5-6 hours—sometimes I do 4 hours on high when I’m pressed for time and honestly, it’s almost as good. Don’t sweat it if you forget for an hour. It’s forgiving.
- After the time’s up, take out the chicken. Shred it with forks or, if you’re like me, hack it up on a chopping board (less poetic, just as tasty).
- Give the sauce a thorough stir so it looks smooth and luscious. This is where I usually sneak a taste—just mind your tongue, it’s hotter than it looks.
- Return the shredded chicken to the pot. Stir again. Now dump in your cooked angel hair pasta and toss till everything’s cozied up.
- Top with parsley, pepper, parmesan, or whatever floats your boat. Or don’t. No judgment.
Here’s Stuff I’ve Learned the Hard Way (AKA My Real Notes)
- If your cream cheese blobs look weird at hour three, keep calm. A whisk at the end (or just more stirring) fixes everything, promise.
- The sauce thickens up a LOT as it sits, especially over noodles. So if it seems runny at first, wait half an hour before panicking.
- If you’re using frozen chicken, tack on another half hour–ish (just, y’know, don’t sue me if it’s still a bit pink—check it yourself!)
If You Want to Get Fancy or, Y’Know, Experimental (And Sometimes Regrettable)
- Swapped cream cheese for that whipped goat cheese spread—delicious, but the sauce looked a bit, erm, lumpy. Wouldn’t repeat unless you’re feeling daring.
- Added mushrooms to the sauce one time (half a box, sliced). Turned out to be amazing—but my kids spotted them and mutinied. Proceed with caution.
- Tried using gluten-free pasta. Tastes fine, but it doesn’t reheat as well…c’est la vie.
- No Italian dressing? Use a mix of garlic powder, oregano, a pinch of sugar, and some onion powder. Almost like the original, if maybe not quite “angelic.”
Essential Gear (Or Not)
Well, obviously you need a crockpot—a slow cooker, whatever you call it. Mine’s ancient and looks like it’s survived a car crash, but still works. If you don’t have one, you can fudge it in the oven: low and slow at 300°F in a Dutch oven for about 2 hours. Not quite the same, but better than a poke in the eye, as my uncle would say. Also, two forks for shredding (or, if you’re feeling lazy, your clean hands—just don’t burn yourself).
How To Store It (If You Actually Have Leftovers)
I stick any leftovers in an airtight tub in the fridge. Should be good for 2-3 days, but honestly, it never gets that far in my house. Reheats surprisingly well, though next-day pasta can get a touch gluey—add a splash of milk or a bit more broth to loosen it up. Or just eat it cold while standing at the fridge, as is tradition in my family. Serious Eats actually explains reheating basics way better than I ever could.
When I Serve This (And With What)
I love this over fresh, twirl-able angel hair, but sometimes I serve it with steamed broccoli or even a side salad—especially if I’m pretending to be healthy. Garlic bread is non-negotiable in my house; growing up, my Dad called it “mop bread” because that’s just what you do with the leftover sauce. Now my kids do the same. On really wild days, I chuck frozen peas right in at the end. Don’t tell the pasta purists.
Here Are a Few Things I’ve Learned The Hard Way (Aka Pro Tips, But Not Fancy Ones)
- I once tried rushing the cream cheese melting step by microwaving it into the sauce—nope, just ended up with weird cheese lumps. Be patient; slow cooker sauces have their own, peculiar rhythm.
- If you dump dry pasta into the crockpot to “save a step,” it’ll turn into mushy sadness. Boil your noodles separately. Trust me.
- Stirring the sauce as soon as you open the lid at the end is weirdly satisfying (and helps fix any weird separation).
Real Life FAQ About Crockpot Angel Chicken
Can I use frozen chicken?
Yup, I do it when I forget to thaw ahead (so, often). It just takes a bit longer; double-check the inside temp is 165°F. Use a food thermometer if you have it; or, honestly, just cut into the biggest piece and check it’s not pink.
What’s the point of angel hair pasta? Can I use something else?
Of course! I use spaghetti or rotini when that’s all I’ve got. But angel hair soaks up the sauce best (and cooks super fast, which is a bonus when you’re already hungry).
If I don’t have cream of chicken soup, can I substitute?
Absolutely. I’ve tried cream of mushroom, even cream of celery (strange but surprisingly okay) in a pinch. Or try making a quick white sauce using the recipe from Spend With Pennies—it’s not exactly less work, but it tastes more homemade.
Can I freeze Crockpot Angel Chicken?
Sorta. It comes out a bit grainy if you freeze and reheat the sauce, but if you don’t mind that, go for it. I prefer not to, though—I think it tastes best fresh (or at worst, next-day from the fridge).
Why is it called “Angel Chicken” anyway?
Good question! I have no real idea—my Mom said it was because of the pasta, but honestly, maybe someone was feeling poetic? If anyone knows the legend, let me know…
Can I double the recipe?
Go for it, but make sure your crockpot’s big enough. I once overflowed mine and spent twenty minutes cleaning creamy chicken goo out of the nooks and crannies—fun times!
Okay, that’s it—I probably forgot something, but I reckon you can figure it out. If you’re still feeling lost, ask the slowcooking subreddit, they know everything. Happy slow cooking, friend!
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 8 ounces cream cheese, softened
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1/4 cup unsalted butter, melted
- 1/2 cup chicken broth
- 1 packet (1 ounce) Italian dressing mix
- 12 ounces angel hair pasta
- Salt and pepper, to taste
- Chopped parsley, for garnish (optional)
Instructions
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1Place the chicken breasts in the bottom of your crockpot and season lightly with salt and pepper.
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2In a medium bowl, combine cream cheese, condensed cream of chicken soup, melted butter, chicken broth, and Italian dressing mix. Stir until smooth.
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3Pour the creamy mixture evenly over the chicken in the crockpot.
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4Cover and cook on low for 4 hours, or until the chicken is tender and cooked through.
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5About 15 minutes before serving, cook the angel hair pasta according to package instructions and drain.
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6Shred or slice the chicken in the crockpot. Serve the chicken and creamy sauce over the cooked angel hair pasta. Garnish with chopped parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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