Creamy, comforting, and effortlessly delicious
Crockpot Angel Chicken is one of those slow-cooker classics that feels like a warm hug at dinnertime. Tender chicken simmers in a rich, creamy sauce made with cream cheese, Italian seasoning, and a hint of garlic, creating a meal that’s perfect over pasta, rice, or mashed potatoes.
Ingredients
4 boneless, skinless chicken breasts
1 packet Italian dressing mix
½ teaspoon garlic powder
¼ teaspoon black pepper
1 can (10.5 oz) cream of chicken soup
8 oz cream cheese, softened and cubed
¼ cup chicken broth
Optional: chopped parsley for garnish
Instructions
Lightly grease the inside of your crockpot to prevent sticking. Place the chicken breasts in a single layer at the bottom of the slow cooker.
Sprinkle the Italian dressing mix evenly over the chicken, followed by garlic powder and black pepper. Pour the cream of chicken soup and chicken broth over the top, spreading gently so the chicken is well coated.
Add the cubed cream cheese on top of the chicken and sauce. Do not stir at this stage; the cream cheese will melt naturally as it cooks.
Cover with the lid and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and easily shreds with a fork.
Once cooked, gently stir the sauce to fully incorporate the melted cream cheese until smooth and creamy. If desired, shred the chicken directly in the crockpot and mix it into the sauce.
Serve hot over angel hair pasta, rice, or mashed potatoes. Garnish with chopped parsley if desired.
Tips
Use softened cream cheese for a smoother sauce.
Angel hair pasta cooks quickly and pairs perfectly with the creamy sauce.
Leftovers reheat well and stay creamy.
