Crockpot Angel Chicken
This dish features tender chicken slow-cooked in a rich, creamy mushroom and herb sauce. Originally served over angel hair pasta (hence the name), it’s cozy, satisfying, and effortless.
Prep Time: 10 minutes
Cook Time:4–6 hours (low) or 2.5–3 hours (high)
Total Time: 4.5–6 hours
Servings: 4–6
Ingredients
4 boneless, skinless chicken breasts or thighs
1 packet dry Italian dressing mix (or 1 tbsp Italian seasoning + 1/2 tsp garlic powder)
1 can (10.5 oz) cream of mushroom soup
8 oz cream cheese, softened (light or full-fat)
1/2 cup chicken broth
1/4 cup dry white wine (optional; sub with more broth)
1 tbsp olive oil or butter
Salt & pepper to taste
Fresh parsley, for garnish
Cooked angel hair pasta, rice, or veggie noodles for serving
Instructions
1.Prepare the Sauce:In a bowl, whisk together the soup, cream cheese, broth, wine (if using), Italian seasoning, and olive oil until smooth.
2. Assemble in Crockpot:Place chicken in the crockpot and season lightly with salt and pepper. Pour sauce mixture over the chicken.
3. Cook: Cook on low for 4–6 hours or high for 2.5–3 hours, until chicken is tender and shreds easily.
4. Serve: Shred or slice the chicken. Serve over cooked angel hair pasta or your base of choice. Spoon sauce over the top and garnish with parsley.
Nutritional Info
Calories :320 kcal
Protein :30g
Fat :18g
Carbs :6g
Fiber :0.5g
Notes & Tips
Make it lighter: Use light cream cheese or Greek yogurt and low-sodium broth.
Low-carb option: Serve over cauliflower mash or spiralized zucchini.
Add-ins: Mushrooms, spinach, or sun-dried tomatoes go well in the crockpot too.