Crock Pot Angel Chicken is rich, creamy, and comforting with tender shredded chicken bathing in a smooth, tangy cream sauce. The sauce is velvety from cream cheese and savory from cream of chicken soup, while the Italian dressing mix adds a bright herb-and-spice punch. Texture is soft and silky — the chicken pulls apart easily and pairs perfectly with delicate angel hair pasta for a simple, elegant plate. This recipe is very hands-off: dump the ingredients, set the crock pot, and come back to a cozy dinner. Serve with a green salad or steamed vegetables for a complete meal, and try a quick side of garlic bread for soaking up any sauce. If you like slow-cooked chicken, you might also enjoy this different flavor profile in Crockpot Korean BBQ Chicken Thighs.

Why You’ll Love This Crock Pot Angel Chicken

Truly hands-off: set the crock pot and let it cook low and slow for 6–8 hours.
Deep, creamy flavor from cream cheese and cream of chicken soup without extra steps.
Italian dressing mix adds herbs and tang without needing fresh herbs.
Shredded chicken soaks up sauce — great for leftovers and sandwiches.
Ready in a weeknight-friendly schedule: put it on before work, dinner is ready when you are.
Angel hair pasta makes the dish feel a little special while keeping cook time fast.
Easy to stretch for guests — doubles well for a larger group.
Minimal cleanup: one crock pot bowl plus a pot for pasta.

What Is Crock Pot Angel Chicken?

Crock Pot Angel Chicken is a slow-cooked chicken dish where boneless, skinless breasts simmer in a creamy sauce made from cream of chicken soup, cream cheese, and Italian dressing mix. The chicken becomes tender enough to shred and blends into the sauce for a silky finish. Served over angel hair pasta, it tastes rich, slightly tangy from the dressing mix, and very comforting. The cooking method is slow and low in a crock pot, which yields tender texture and melded flavors. The vibe is classic comfort food and it works for busy weeknights, easy family dinners, or casual gatherings.

Ingredients for Crock Pot Angel Chicken

For the Base

4 boneless, skinless chicken breasts
Salt and pepper to taste

For the Sauce

1 can cream of chicken soup
1 packet Italian dressing mix
8 oz cream cheese

To Serve

8 oz angel hair pasta
Chopped parsley for garnish

Ingredient Notes (Substitutions, Healthy Swaps)

Cream of chicken soup: For a lower-sodium option, use a reduced-sodium cream of chicken soup or make a quick homemade substitute (chicken broth thickened with a little flour and milk); that will change creaminess slightly.
Cream cheese: You can use neufchâtel or reduced-fat cream cheese to cut fat, but the texture will be a touch less rich. Soften it first for easier mixing.
Italian dressing mix: If you don’t have a packet, use 1 tablespoon dried Italian seasoning plus 1/2 teaspoon garlic powder and a pinch of onion powder. Adjust to taste.
Angel hair pasta: Any small pasta works — thin spaghetti, linguine, or even short pasta like penne will do. Whole wheat pasta works as a healthier swap.
Chicken breasts: If you prefer dark meat, boneless skinless thighs can be used (optional) — they stay moist but will add more fat. Keep cook times similar but check for tenderness.

Step-by-Step Instructions

Step 1 – Prepare the crock pot and chicken
Season the chicken breasts lightly with salt and pepper and place them in the bottom of the crock pot in a single layer.

Visual cue: The breasts should sit flat and not stacked for even cooking.

Step 2 – Make the sauce
In a medium bowl, stir together the cream of chicken soup, the Italian dressing mix, and the softened cream cheese until the mixture is smooth and well combined. Break up any cream cheese lumps so the sauce will melt evenly.

Step 3 – Add the sauce and cook
Pour the sauce over the chicken, covering each piece as much as possible. Cover the crock pot and cook on low for 6–8 hours, or until the chicken is cooked through and tender.

Pro cue: At the 6-hour mark test a breast — it should shred easily with two forks. If it resists, cook another 30–60 minutes.

Step 4 – Cook the pasta
About 20 minutes before serving, bring a pot of salted water to a boil and cook the angel hair pasta according to package instructions. Drain and keep warm.

Step 5 – Shred the chicken into the sauce
Once the chicken is tender, remove the lid and shred the chicken right in the crock pot using two forks. Stir the shredded chicken into the sauce so it absorbs the flavors and the sauce becomes smooth.

Step 6 – Plate and garnish
Serve generous portions of the shredded chicken and sauce over cooked angel hair pasta. Sprinkle with chopped parsley for color and fresh flavor.

Pro Tips for Success

Soften cream cheese first: leave it at room temperature or microwave in 10-second bursts for ease of mixing.
Single layer chicken: avoid overcrowding so each breast cooks evenly.
Low and slow: use the low setting for best tenderness; high can dry breasts out.
Taste and adjust: if the sauce tastes flat at the end, add a squeeze of lemon or a pinch of salt to brighten it.
Keep pasta al dente: angel hair cooks fast and will continue to soften under hot sauce. Drain just as it reaches firm-tender.
Use a wide crock pot if possible for more surface area and faster heat distribution.
Stir gently after shredding: the sauce thickens and meshes better when stirred slowly.

Flavor Variations

OPTIONAL: Add a handful of frozen peas or chopped spinach in the last 15 minutes for color and extra veg.
OPTIONAL: Stir in 1/2 cup grated Parmesan after shredding for a nuttier, cheesier finish.
OPTIONAL: Mix in a tablespoon of Dijon mustard when making the sauce for a sharper, tangy edge.
OPTIONAL: Add a pinch of crushed red pepper flakes to the sauce for mild heat.
OPTIONAL: Swap angel hair for whole wheat pasta or cauliflower rice to change texture and nutrition.

Serving Suggestions

Plate the shredded chicken over angel hair pasta and garnish with parsley and a little grated Parmesan.
Serve with a simple green salad dressed in lemon vinaigrette to cut the creaminess.
Offer garlic bread or crusty rolls to soak up the sauce.
Pair with steamed broccoli or green beans for a balanced plate.
For a lighter meal, pile the shredded chicken over a bed of mixed greens instead of pasta.
Serve at casual family dinners or for a weeknight when you need an easy, cozy meal.

Make-Ahead, Storage & Reheating

Make-ahead: Prepare the sauce and place it with the raw seasoned chicken in the crock pot liner the night before. Refrigerate and cook the next day; add 30–60 minutes to cook time if starting cold.
Storage: Cool leftovers quickly, then store in an airtight container in the refrigerator for up to 3–4 days. Store pasta separately if possible to prevent it from soaking up all the sauce.
Reheating: Reheat gently on the stove over low heat with a splash of milk or broth to loosen the sauce, stirring until warmed through. In the microwave, reheat in short intervals and stir between cycles to keep the sauce smooth.
Texture notes: Reheated sauce may thicken; add a little liquid when reheating to restore creaminess.

Storage and Freezing Instructions

Freezing cooked chicken and sauce: You can freeze the shredded chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Do not freeze cooked pasta with the sauce: pasta will become mushy when frozen and thawed. Freeze the sauce and chicken separately, and cook fresh pasta when ready to serve.
To reheat from frozen: thaw in the refrigerator, then rewarm on the stove with a splash of broth or milk and stir until smooth. If reheating directly from frozen, use low heat and cover until thawed then stir to combine.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
700 | 45 g | 48 g | 35 g | 2 g | 1,100 mg

Estimates vary by brands and portions.

FAQ About Crock Pot Angel Chicken

Q: My sauce is too thick after cooking. How do I thin it?
A: Stir in 1/4–1/2 cup chicken broth or milk a little at a time until you reach the desired consistency.

Q: The sauce is too watery. Can I fix it?
A: Remove the lid and cook on high for 15–30 minutes to reduce liquid. Or stir in 1–2 tablespoons of cornstarch mixed with cold water and simmer until thickened.

Q: How can I tell when chicken is done without a thermometer?
A: The chicken is done when it shreds easily with two forks and the meat is no longer pink inside. For safety, internal temperature should reach 165°F if you use a thermometer.

Q: Can I use frozen chicken breasts?
A: It’s best to thaw chicken first for even cooking. If using frozen, increase cook time and expect more liquid; check doneness and shred when tender.

Q: Can I use a different pasta?
A: Yes — any short or long pasta works. Cook time varies by pasta type; adjust accordingly.

Q: How many people does this recipe serve?
A: With 4 chicken breasts and 8 oz of pasta, plan on about 4 moderate servings.

TastyInspo Notes

Finish with a sprinkle of fresh parsley for a bright visual and slight herb note.
Serve sauce on the side for picky eaters so everyone can add the amount they like.
Warm the serving plates before plating to keep the pasta and sauce hot longer.
Use a slotted spoon to portion chicken if you want less sauce on the plates.
For a cleaner presentation, twirl the angel hair on a fork into a nest, then top with shredded chicken and sauce.

Troubleshooting

Bland flavor: Taste and add salt, a squeeze of lemon, or a little extra Italian seasoning.
Overcooked, dry chicken: Use thighs next time or check earlier; cook on low and test at 6 hours.
Watery sauce: Remove lid and cook uncovered for 15–30 minutes to reduce, or thicken with a cornstarch slurry.
Sauce clumps from cream cheese: Soften cream cheese fully before mixing and whisk well until smooth.
Pasta too soft: Cook pasta al dente and drain well; toss with a little oil if storing to prevent sticking.

Final Thoughts

This Crock Pot Angel Chicken is an easy, comforting dish that mixes creamy sauce with tender shredded chicken and delicate pasta for a simple, satisfying meal. It’s great for busy days, easy to adapt, and friendly for leftovers.

Conclusion

For the original inspiration and a reference version of this recipe, see the classic Crock Pot Angel Chicken – The Country Cook.