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I first made this Crock Pot Angel Chicken on a chaotic weeknight and it instantly became a go-to: tender chicken bathed in a silky, garlicky cream sauce, piled over angel hair pasta so the noodles soak up every last drop. It’s comfort food that cooks itself — ideal when you want a hands-off dinner that still tastes indulgent.

Why you’ll love this dish

This recipe is the definition of low-effort, high-reward. You set it in the morning, forget it for a few hours, and come home to rich, saucy chicken that’s perfect for feeding a family or bringing to a potluck. It’s budget-friendly (few pantry staples), kid-approved (mild, creamy flavors), and flexible — swap pasta, serve over rice, or spoon it over roasted vegetables.

“Dinner without stress: the sauce is creamy, garlic-forward, and the chicken turns out shreddable every time.” — a regular weeknight convert

If you enjoy slow-cooker comfort meals, you might also like this similar recipe for Deliciously Creamy Crockpot Angel Chicken that uses comparable pantry-friendly ingredients.

How this recipe comes together

This is a simple, four-phase process so you know what to expect before you start:

Prep: spray the crockpot and lay in the chicken and garlic.
Make the sauce: soften and whisk butter + cream cheese with cream of chicken soup, Italian dressing mix, and chicken stock until smooth.
Slow-cook: pour the sauce over the chicken and cook on low for 6–8 hours (or high for 3–4).
Finish: optionally shred the chicken, cook angel hair pasta, and serve the saucy chicken over the noodles.

What you’ll need

1.5 pounds boneless, skinless chicken breasts
3 cloves garlic, chopped or left whole (crushed gives stronger flavor)
10.5 ounces cream of chicken soup (undiluted)
3/4 cup chicken stock (use low-sodium if preferred)
4 ounces cream cheese (softened)
1/4 cup butter (softened)
0.6 ounces Italian dressing mix (Good Seasons or similar)
1 pound angel hair pasta

Notes and substitutions:

Use boneless thighs if you want richer flavor — reduce cooking time slightly if using smaller pieces.
For a lighter version, substitute part-skim cream cheese and lower-sodium soup/stock.
Gluten-free: swap angel hair for gluten-free pasta and use gluten-free condensed soup.
If you prefer an even quicker crockpot swap, try this 3-Ingredient Crock Pot Hawaiian Chicken for another set-it-and-forget-it idea.

Directions to follow

Crock Pot Angel Chicken recipe with tender chicken and savory sauce

Spray the inside of the crockpot with nonstick cooking spray.
Place the chicken breasts in an even layer in the bottom of the crock. Add the garlic around and on top of the chicken.
Soften the butter and cream cheese in short bursts in the microwave until easily mashable.
Whisk the butter and cream cheese until smooth and lump-free.
Whisk in the cream of chicken soup (do not dilute it) until fully incorporated.
Stir in the Italian dressing mix and the chicken stock. Whisk until the sauce is homogeneous.
Pour the sauce evenly over the chicken breasts, making sure they’re coated.
Cover and cook on LOW for 6 to 8 hours (or on HIGH for about 3–4 hours).
Optional: about 30 minutes before the end of cooking, shred the chicken with two forks right in the sauce and let it finish cooking — this lets the meat absorb the flavors.
Just before the chicken is done, cook the angel hair pasta according to package instructions; drain well.
Serve the shredded or whole chicken spooned over the angel hair, spooning extra sauce on top.

Best ways to enjoy it

Plate a generous nest of angel hair, top with shredded chicken and plenty of sauce, and finish with cracked black pepper and chopped parsley.
Serve with a bright green salad (vinaigrette cuts the richness) or steamed broccoli for contrast.
For a heartier plate, add roasted mushrooms or sautéed spinach into the sauce before serving.
A squeeze of fresh lemon or a pinch of red pepper flakes adds brightness and balance.

Storage and reheating tips

Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Keep pasta and sauce/chicken separate when possible to avoid mushy noodles.
Reheat: Gently reheat on the stovetop over low heat, adding a splash of chicken stock if the sauce has thickened. Microwave in short bursts, stirring between intervals.
Freeze: Freeze the chicken and sauce (not the pasta) in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Food safety: Ensure chicken reaches an internal temperature of 165°F (74°C) before serving. If using frozen chicken in the crockpot, follow safe thawing practices or increase cooking time; note that starting from frozen can affect texture.

Helpful cooking tips

Pat chicken dry before placing in the crock to help the sauce cling better.
Use full-throttle whisking when combining cream cheese and butter so you don’t get lumps in the sauce.
If the sauce seems too thin after shredding, mix a small cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and stir in; heat until thickened.
Avoid overcooking the chicken — even in a slow cooker, very long cook times can make breast meat stringy. Shredding 30 minutes before done helps keep it moist.
Want less fuss? Use leftover or rotisserie chicken and heat in the sauce for 20–30 minutes until warmed through. If you like crockpot meal ideas, check this 5-Ingredient Crockpot Chicken Tacos for another easy option.

Creative twists

Italian herb boost: add a tablespoon of fresh chopped basil and 1 tsp oregano at the end.
Mushroom-cream: sauté sliced mushrooms and fold them into the sauce before serving.
Spicy kick: stir in 1/2 tsp crushed red pepper or a couple dashes of hot sauce.
Dairy-free: use dairy-free cream cheese and a dairy-free condensed soup, then finish with a drizzle of olive oil.
Grain swap: serve over cauliflower rice or polenta for a lower-carb take.

FAQ

Q: Can I use frozen chicken breasts in the crockpot?
A: It’s safest to thaw chicken first. You can cook from frozen, but it increases time and may push meat into the danger zone longer; it can also yield uneven texture. Thaw in the fridge overnight for best results.

Q: Can I skip the cream cheese or use less?
A: The cream cheese adds body and silkiness. You can reduce it slightly, but removing it will make the sauce thinner and less rich. Use a light cream cheese if you want a milder version.

Q: How long will leftovers keep in the freezer?
A: Store chicken and sauce in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating gently.

Q: Is angel hair the only pasta that works?
A: No — angel hair soaks up sauce quickly, but spaghetti, linguine, or fettuccine also pair nicely. For gluten-free, use your preferred GF pasta.

Q: Can I make this in an Instant Pot?
A: Yes, you can adapt it using a pressure-cooker setting: brown the butter/cream cheese mixture separately, add ingredients, then pressure cook chicken for about 10 minutes (depending on thickness) and quick release. Finish by shredding and simmering the sauce to thicken if needed.

Conclusion

If you want to compare notes or see a slightly different take on technique and ratios, this version at Crock Pot Angel Chicken – The Country Cook is a helpful reference. For another reader-tested variation and helpful photos, check out Easy Crockpot Angel Chicken Recipe – Belle of the Kitchen.