Crockpot Angel Chicken

Crockpot Angel Chicken is one of those comforting, creamy, and satisfying meals that I love throwing together with minimal effort. With tender chicken simmered in a rich, flavorful sauce made from cream cheese, Italian dressing mix, and golden mushroom soup, it’s pure comfort food. I usually serve it over angel hair pasta—hence the name—and it always hits the spot.

Why You’ll Love This Recipe

I love this recipe because it’s perfect for busy days when I want dinner ready with almost no hands-on cooking. It takes just minutes to prep, and the crockpot does all the work. The chicken turns out so tender it falls apart with a fork, and the sauce is creamy, savory, and full of flavor. It’s the kind of dish I can make for the family or for guests and always get compliments.

Ingredients

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

• Boneless, skinless chicken breasts or thighs

• Golden mushroom soup

• Cream cheese (softened)

• Dry Italian dressing seasoning mix

• Chicken broth

• Butter

• Angel hair pasta (or your favorite pasta)

Directions

1. I start by spraying the inside of my crockpot with nonstick spray or lining it with a slow cooker liner for easy cleanup.

2. I place the chicken in the bottom of the crockpot.

3. In a saucepan over low heat, I melt the butter and whisk in the golden mushroom soup, cream cheese, Italian dressing mix, and chicken broth until smooth and creamy.

4. I pour the sauce over the chicken in the crockpot.

5. I cover and cook on low for 5–6 hours or on high for 3–4 hours, until the chicken is cooked through and tender.

6. About 15 minutes before serving, I cook the angel hair pasta according to package directions and drain.

7. I shred or slice the chicken if I want, then serve it over a bed of pasta, spooning the sauce generously over the top.

Servings and timing

This recipe serves about 4–6 people. It takes about 10 minutes to prep and 5–6 hours to cook on low, or 3–4 hours on high—so it’s great for setting and forgetting until dinnertime.

Variations

• I sometimes add sliced mushrooms or spinach to the crockpot for extra texture and flavor.

• For a little spice, I stir in red pepper flakes or a dash of hot sauce.

• I’ve used garlic herb cream cheese instead of plain for added flavor.

• When I want a lower-carb version, I serve it over zucchini noodles or mashed cauliflower.

• I swap the pasta for rice or egg noodles when I feel like changing things up.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a saucepan over low heat or microwave it in 30-second bursts, stirring in a splash of broth or milk if the sauce needs loosening. This dish also freezes well—just store the chicken and sauce without the pasta, and thaw before reheating.

FAQs

Can I use frozen chicken?

Yes, I’ve used frozen chicken in the crockpot. I just make sure to adjust the cook time slightly and check that the internal temp reaches 165°F (74°C).

What can I use instead of golden mushroom soup?

If I can’t find it, I use regular cream of mushroom or cream of chicken soup—it changes the flavor slightly but still tastes great.

Does the sauce thicken as it cooks?

Yes, the sauce thickens slightly, especially once it cools a bit after cooking. I sometimes stir it before serving for a smoother consistency.

Can I make this dairy-free?

It’s tricky with this recipe, but I’ve used dairy-free cream cheese and a homemade non-dairy mushroom soup with good results.

Can I cook this on the stovetop instead?

Yes, I sear the chicken, make the sauce in the same pan, and let everything simmer on low for about 30–40 minutes, covered, until the chicken is tender.

Conclusion

Crockpot Angel Chicken is one of my favorite easy dinners—rich, creamy, and packed with flavor. It’s cozy, comforting, and incredibly simple to prepare. Whether I’m serving it over pasta, rice, or veggies, it always makes a delicious and satisfying meal that brings everyone to the table.