Crock-Pot Creamy Chicken with Angel Hair
This easy crock-pot dinner features tender chicken breasts slow-cooked in a creamy, tangy sauce, served over delicate angel hair pasta—perfect for busy weeknights.
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.
Notes
You can make various creative twists by swapping seasoning, adding vegetables, or trying different types of pasta. Perfect for kid-friendly meals.