This crock-pot dinner is the kind of lazy-weeknight magic that quietly becomes a family favorite. Tender chicken breasts slow-cooked in a creamy, tangy sauce and served over delicate angel hair pasta — it’s cozy, budget-friendly, and forgiving for cooks of any skill level. If you need a no-fuss recipe that still tastes like you put in effort, this is it. For more simple chicken ideas, check out this quick chicken breast recipe that pairs well with weeknight routines.
Why you’ll love this dish
This recipe turns pantry staples into a silky, satisfying meal with almost zero hands-on time. It’s perfect for busy parents, beginner cooks, or anyone who appreciates dinner that waits patiently while you get other things done. The Italian dressing mix adds a bright, herby backbone while cream cheese and condensed soup make the sauce glossy and smooth — no whisking required.
“Made this for a hectic weeknight and everyone asked for seconds — creamy, simple, and kid-approved.”
If you like easy slow-cooker crowd-pleasers, you might also enjoy the flavor hits in these Buffalo Chicken Bombs for game-day or potluck inspiration.
How this recipe comes together
Start by laying the chicken in the bottom of the crock pot. Whisk the cream of chicken soup, Italian dressing mix, cream cheese, and chicken broth until smooth, then pour over the meat. Slow-cook low and slow for tenderness, or bump up the heat to save time. Finish by shredding the chicken right in the sauce so every bite is coated, then spoon it over freshly cooked angel hair. The whole process is mostly hands-off, with a short final step to cook the pasta just before serving.
What you’ll need
- 2 pounds boneless, skinless chicken breasts
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 packet Italian dressing mix
- 8 oz cream cheese, softened
- 1 cup chicken broth (low-sodium if you prefer)
- 8 oz angel hair pasta
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Notes and swaps: use Greek yogurt (thinned) or sour cream instead of cream cheese for a lighter tang. If you’re gluten-free, swap angel hair for a GF pasta or serve over mashed potatoes or spiralized veggies. For an even richer sauce, stir in 1/2 cup grated Parmesan at the end. Looking for classic comfort sides? Consider pairing with a bowl of Grandma’s chicken soup style sides for a full, cozy spread.
Step-by-step instructions
- Place the raw chicken breasts in the bottom of a 4–6 quart crock pot in a single layer. Season lightly with salt and pepper.
- In a medium bowl, whisk together the cream of chicken soup, Italian dressing mix, softened cream cheese, and chicken broth until smooth and lump-free. A hand mixer or immersion blender helps if the cream cheese is still a bit firm.
- Pour the creamy mixture over the chicken, spreading so each breast is covered.
- Cover and cook: low for 7–8 hours, or high for 4–5 hours. The chicken is done when it reaches 165°F and pulls apart easily.
- About 30 minutes before serving, cook the angel hair pasta according to package directions; drain well.
- Shred the chicken directly in the crock pot using two forks or shred with a stand mixer paddle (on low) for a faster method. Stir the shredded chicken into the sauce so it soaks up the flavors. Taste and adjust salt and pepper.
- Serve the saucy chicken atop the cooked angel hair and sprinkle with chopped fresh parsley, if using.
Best ways to enjoy it
This dish is great plated simply: a nest of angel hair topped with a generous scoop of the shredded chicken and sauce. For variety, try:
- Adding steamed green beans, roasted broccoli, or a crisp Caesar salad for texture contrast.
- Spoon over creamy polenta or egg noodles for an alternate base.
- Top with extra Parmesan and a squeeze of lemon for brightness.
For a playful finish, serve a simple sweet bite like chocolate-dipped chips — an odd-but-popular treat — after this savory meal: chocolate-covered potato chips.
Storage and reheating tips
- Refrigerator: Cool the dish to room temperature, transfer to an airtight container, and refrigerate for up to 3–4 days.
- Freezer: Freeze the shredded chicken and sauce (without the pasta) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stovetop over low heat with a splash of chicken broth to loosen the sauce, or microwave in 30-second bursts, stirring between intervals. If reheating from frozen, thaw fully then reheat. Avoid overheating — cream cheese can separate if boiled aggressively.
Food safety note: always reheat to at least 165°F and don’t leave cooked food at room temperature longer than two hours.
Helpful cooking tips
- Soften cream cheese ahead: take it out of the fridge an hour before cooking or microwave for 10–15 seconds to make mixing smoother.
- Even cooking: use breasts similar in size so they finish at the same time; slice thicker pieces in half horizontally if needed.
- Sauce consistency: if the final sauce seems thin, thicken with 1–2 tablespoons of cornstarch slurry (cornstarch + water) on the stovetop for a minute. If too thick, stir in a little extra chicken broth.
- Shredding shortcut: place warm cooked breasts in a stand mixer with the paddle attachment on low for 30–45 seconds for perfectly shredded chicken.
- Skip the pasta: this also makes a great filling for sandwiches or baked in a casserole topped with cheese.
Creative twists
- Tex-Mex: swap Italian mix for taco seasoning, add a can of diced green chiles, and serve over rice with cilantro and lime.
- Lighter swap: use reduced-fat cream cheese and low-sodium chicken broth; serve over zucchini noodles.
- Cheesy bake: transfer the shredded chicken and sauce to a baking dish, top with mozzarella and breadcrumbs, then broil until golden for a gratin-style finish.
- Herb-forward: double the fresh herbs (basil, parsley, oregano) for a brighter finish.
These variations make the base recipe flexible for dietary preferences and different cuisines.
Common questions
Q: Can I use thighs instead of breasts?
A: Yes. Boneless skinless thighs stay juicier and may need slightly less time; check for doneness and pull when tender.
Q: Can I add vegetables to the crock pot?
A: Root vegetables like carrots or potatoes can be added at the start, but they may make the sauce thinner. Add quick-cook veggies like peas or spinach in the last 15 minutes.
Q: Will the cream cheese curdle?
A: If cooked on very high heat or boiled, dairy can separate. Keep to the recommended crock pot times and avoid aggressive reheating — stirring in a little stock while reheating helps maintain a smooth texture.
Q: How can I make this lower in sodium?
A: Use low-sodium soup and broth, and taste before adding salt. Some Italian dressing mixes are salty; you can reduce the packet by half and add more herbs.
Q: Is angel hair the only pasta that works?
A: Not at all. Any pasta — penne, linguine, egg noodles — works. Angel hair cooks quickly and pairs nicely with the light sauce.
FAQ
- How long is prep time? About 10–15 minutes to mix the sauce and get the chicken into the crock pot.
- Can I brown the chicken first? Yes, searing adds flavor but isn’t necessary. If you brown, do it quickly to keep the hands-off convenience.
- Is this kid-friendly? Very much so — the mild, creamy sauce tends to be popular with kids. Add vegetables on the side if picky eaters won’t touch them in the main dish.
Conclusion
For a tried-and-true version that’s very close to this one, check out this take on Crock Pot Angel Chicken – The Country Cook. If you want another popular online variation with helpful photos and tips, see the Easy Crockpot Angel Chicken Recipe – Belle of the Kitchen.
Crock-Pot Creamy Chicken with Angel Hair
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 packet Italian dressing mix
- 8 oz cream cheese, softened Can substitute with Greek yogurt or sour cream for a lighter version.
- 1 cup chicken broth Use low-sodium if preferred.
- 8 oz angel hair pasta Can swap with gluten-free pasta or serve over mashed potatoes.
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Place the raw chicken breasts in the bottom of a 4–6 quart crock pot in a single layer. Season lightly with salt and pepper.
- In a medium bowl, whisk together the cream of chicken soup, Italian dressing mix, softened cream cheese, and chicken broth until smooth and lump-free.
- Pour the creamy mixture over the chicken, spreading so each breast is covered.
Cooking
- Cover and cook on low for 7–8 hours or on high for 4–5 hours until the chicken reaches an internal temperature of 165°F and pulls apart easily.
- About 30 minutes before serving, cook the angel hair pasta according to package directions; drain well.
Finishing Touch
- Shred the chicken directly in the crock pot using two forks or a stand mixer paddle on low for a faster method.
- Stir the shredded chicken into the sauce and adjust seasoning with salt and pepper as necessary.
- Serve the saucy chicken atop the cooked angel hair and sprinkle with chopped fresh parsley if desired.