Description
This Crock Pot Angel Chicken recipe combines tender, slow-cooked chicken breasts with a creamy, flavorful sauce made from cream cheese, Italian dressing mix, golden mushroom soup, and a splash of white wine. Served over delicate angel hair pasta and garnished with fresh parsley, it’s a comforting and effortless meal perfect for busy days.
Ingredients
Scale
Chicken and Sauce
- 4 boneless, skinless chicken breasts
- 4 oz cream cheese, softened
- 1 packet (0.7 oz) dry Italian dressing mix
- 1 can (10.5 oz) golden mushroom soup
- 1/2 cup chicken broth
- 2 tablespoons unsalted butter
- 1/4 cup white wine (optional)
- Salt and pepper to taste
Pasta
- 8 oz angel hair pasta
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Prepare the Chicken: Place the boneless, skinless chicken breasts in the bottom of the crock pot, ensuring they are evenly spread out for even cooking.
- Make the Creamy Sauce: In a saucepan over low heat, melt the unsalted butter. Stir in the softened cream cheese until smooth, then add the dry Italian dressing mix, golden mushroom soup, chicken broth, and optional white wine. Stir continuously until the mixture is well combined and creamy.
- Combine Sauce and Chicken: Pour the creamy sauce over the chicken breasts in the crock pot, ensuring all pieces are thoroughly coated with the sauce.
- Cook the Chicken: Cover the crock pot and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is tender and fully cooked through.
- Cook the Angel Hair Pasta: About 15 minutes before the chicken is done, cook the angel hair pasta according to the package directions. Once cooked, drain and set aside.
- Finish the Dish: When the chicken is fully cooked, either shred it or leave the breasts whole according to your preference. Stir the sauce in the crock pot to combine all flavors.
- Serve: Plate the angel hair pasta and top it with the cooked chicken and sauce from the crock pot. Garnish with freshly chopped parsley if desired, and season with additional salt and pepper to taste.
Notes
- If you prefer a thicker sauce, you can remove the chicken once cooked and simmer the sauce on the stovetop to reduce it slightly.
- White wine is optional but adds depth of flavor; substitute with extra chicken broth if preferred.
- Leftover chicken and sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- For a low-fat version, use reduced-fat cream cheese and low-sodium soup and broth options.
- Adding a side of steamed vegetables makes this meal more balanced and nutritious.
