Slow Cooker Angel Chicken
A warm and creamy slow cooker chicken dish made with pantry staples, perfect for busy weeknights or casual family dinners. Served over delicate angel hair pasta.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 pounds)
- 1 can cream of chicken soup (10.5 oz) can be substituted with cream of mushroom or celery soup
- 1 packet Italian salad dressing mix (about 1 oz)
- 1 cup sour cream (full-fat for best texture) can use Greek yogurt for a lighter option
- 8 oz angel hair pasta any small or thin pasta can be used
- to taste salt
- to taste pepper
- optional fresh parsley for garnish
Instructions
Preparation
- Place the chicken breasts in a single layer in the bottom of the crock pot. Season lightly with salt and pepper.
- In a medium bowl, whisk together the can of cream of chicken soup and the dry Italian dressing mix until smooth. Pour evenly over the chicken.
Cooking
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the chicken is easily pierced with a fork and reaches an internal temperature of 165°F (74°C).
Final Steps
- About 15 minutes before serving, remove the lid and stir in the sour cream until the sauce is creamy and uniform. Taste and adjust seasoning with salt and pepper. If the sauce is too thick, add a tablespoon or two of reserved pasta cooking water to loosen.
- While the sour cream warms into the sauce, cook the angel hair pasta according to package directions until al dente. Drain, reserving a little pasta water.
- Serve the chicken and sauce spooned over a bed of angel hair. Garnish with fresh chopped parsley if desired.
Notes
Store leftovers in an airtight container for 3–4 days. Freeze sauce and shredded chicken in a freezer-safe container for up to 3 months.