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How to Make Crockpot Angel Chicken
Step 1: Mix the sauce
Spray your crockpot with non-stick spray. Then add the cream cheese, butter, cream of chicken soup, Italian dressing mix, garlic, and chicken broth. Stir it together until it forms a creamy base.
Step 2: Add the chicken
Place the chicken breasts right into the crockpot. Spoon some of that creamy sauce over the top to coat them.
Step 3: Slow cook
Cover and cook on low for 5–6 hours or high for 3–4 hours, until the chicken is tender and cooked through.
Step 4: Shred and stir
Once the chicken is done, use two forks to shred it into bite-size pieces right in the crockpot. Mix everything together with the sauce so it’s nice and creamy.
Step 5: Serve
Spoon over a bed of warm angel hair pasta and enjoy! Add a sprinkle of fresh parsley or Parmesan if you want to dress it up.
. Ingredients
. 1.5 lbs boneless skinless chicken breasts
. 4 oz cream cheese softened
. ¼ cup unsalted butter
. 1 10.5 oz can cream of chicken soup
. 1 oz packet dry Italian dressing mix
. ½ cup chicken broth
. 3 –4 garlic cloves minced
. Cooked angel hair pasta for serving
Instructions
1. Spray the crockpot with non-stick spray.
2. Add cream cheese, butter, soup, dressing mix, garlic, and broth to the crockpot. Stir until combined.
3. Place chicken breasts in the sauce. Spoon sauce over chicken.
4. Cover and cook on low for 5–6 hours or high for 3–4 hours.
5. Shred the chicken and mix it back into the sauce.
6. Serve over angel hair pasta and enjoy!
Notes
Low sodium: Use low-sodium broth and soup to reduce saltiness.
Add veggies: Mushrooms, peas, or spinach make great additions.
Storage: Store leftovers in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.
Make it gluten-free: Serve over rice or mashed potatoes instead of pasta.
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