I still remember the first time I spooned this creamy, ranch-scented chicken over delicate angel hair pasta straight from the slow cooker — it felt like comfort food made effortless. Crock Pot Angel Chicken pairs tender shredded chicken with a velvety sauce that’s mildly seasoned and family-friendly. People make it for easy weeknight dinners, potlucks, or when they want something cozy without fuss. What makes it special is how little hands-on time it takes: the slow cooker does the heavy lifting, and the result is surprisingly elegant for so little work.
Why you’ll love this dish
This recipe is a perfect weeknight lifesaver. It’s:
- Fuss-free: toss, set, and go — the crock pot handles the rest.
- Budget-friendly: simple pantry staples (ranch mix, canned soup) create big flavor.
- Crowd-pleasing: mild, creamy flavors appeal to kids and adults.
- Versatile: serve over pasta, rice, or even mashed potatoes.
If you enjoy other easy, crowd-friendly dips and slow-cooker recipes, you might like this riff on a creamy chicken dip too: buffalo chicken dip with cottage cheese.
"Comfort on a spoon — rich, cheesy, and perfect over pasta."
A quick family favorite that’s simple enough for busy nights and pretty enough for company.
The cooking process explained
Before you gather ingredients, here’s a quick roadmap so you know what to expect:
- Place boneless, skinless chicken breasts in the slow cooker.
- Whisk together ranch mix, cream of chicken soup, and chicken broth; pour over the chicken.
- Cook on low for several hours until the chicken is tender and shreddable.
- Meanwhile, cook angel hair pasta near the end so it’s fresh and al dente.
- Shred the chicken in the pot, stir in shredded mozzarella, and let it melt into the sauce.
- Serve the creamy chicken over the cooked pasta and garnish with parsley.
This overview helps you time the pasta and final assembly so everything comes together hot and silky.
What you’ll need
- 4 boneless, skinless chicken breasts
- 1 packet ranch dressing mix (about 1 oz) — try low-sodium if you’re watching salt
- 1 can (10–10.5 oz) cream of chicken soup (or cream of mushroom for an earthier twist)
- 1/2 cup chicken broth (or water + a splash of white wine)
- 1 cup mozzarella cheese, shredded (use part-skim or full-fat depending on preference)
- 8 ounces angel hair pasta
- Salt and pepper to taste
- Chopped parsley for garnish
Substitutions/notes: use Greek yogurt thinned with a splash of milk in place of some of the soup for a fresher finish. For a quicker version, shred a rotisserie chicken and cut the crock-pot time in half. If you need gluten-free, swap the angel hair for a GF pasta.
For more ideas on simple, comforting chicken dishes you can assemble fast, see this other recipe for inspiration: buffalo chicken dip with cottage cheese.
Step-by-step instructions
- Place the chicken breasts in the bottom of a crock pot. Arrange them in a single layer.
- In a bowl, mix together the ranch dressing mix, cream of chicken soup, and chicken broth. Whisk until smooth. Pour this mixture evenly over the chicken.
- Cook on low for 6–7 hours or until chicken is tender and shreds easily with two forks.
- About 30 minutes before serving, bring a pot of salted water to a boil and cook the angel hair pasta according to package instructions until al dente. Drain and set aside.
- Remove the chicken to a cutting board or shred it right in the crock pot using two forks. Return shredded chicken to the sauce and stir in the mozzarella cheese until it melts and the sauce becomes creamy. Taste and add salt and pepper if needed.
- Serve the creamy chicken mixture spooned over the cooked angel hair pasta and garnish with chopped parsley.
Best ways to enjoy it
Serve this over freshly cooked angel hair for a light, elegant plate. Pairing ideas:
- Garlic bread or a crusty baguette to mop up sauce.
- A simple green salad with lemon vinaigrette to cut the richness.
- Roasted or steamed broccoli for color and texture contrast.
- For wine: an unoaked Chardonnay or a light Pinot Grigio complements the creamy sauce.
For family-style service, place the crock pot on the table and let guests serve themselves over pasta or rice.
Storage and reheating tips
- Refrigerate leftovers in an airtight container within 2 hours of cooking. Keep cooked chicken and sauce separate from pasta if possible to avoid soggy noodles. Use within 3–4 days.
- To reheat: warm gently on the stovetop over low heat, stirring and adding a splash of broth or milk if the sauce has thickened. Microwave-safe portions will reheat in 1–2 minutes, stirring halfway.
- Freezing: freeze the shredded chicken and sauce in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating. Avoid freezing cooked pasta — store it separately if you plan to freeze the sauce.
Safe handling: always reheat to an internal temperature of 165°F (74°C) and discard any leftovers kept longer than recommended.
Helpful cooking tips
- For deeper flavor, brown the chicken briefly in a skillet before placing it in the crock pot. This adds Maillard flavor without much extra effort.
- Use low-sodium broth and check seasoning at the end; ranch mix and canned soup can add salt.
- Don’t overcook the pasta. Angel hair becomes mushy quickly, so cook it right before serving.
- If you’re short on time, shredded rotisserie chicken reduces crock pot time to 20–30 minutes just to heat through and meld flavors.
- For a lighter finish, stir in 1/4 cup plain Greek yogurt off heat just before serving.
For more make-ahead and party-friendly dish ideas, check out this riff on a creamy chicken dip: buffalo chicken dip with cottage cheese.
Creative twists
- Buffalo-style: swap ranch for buffalo sauce and use blue cheese or ranch on the side.
- BBQ variation: replace ranch mix with a packet of BBQ seasoning and stir in 1/4 cup barbecue sauce. Top with cheddar instead of mozzarella.
- Veg-forward: add a can of drained diced tomatoes with green chiles or fold in sautéed mushrooms and spinach.
- Low-carb: serve over spiralized zucchini or cauliflower rice instead of pasta.
- Dairy-free: use dairy-free shredded cheese and replace cream of chicken soup with a dairy-free cream soup or blended cauliflower cream.
Helpful answers
Q: How long does this take from start to finish?
A: Active hands-on time is about 10–15 minutes (mix and set). Cook on low for 6–7 hours. If using rotisserie chicken, total time drops to about 30 minutes.
Q: Can I use frozen chicken breasts?
A: You can, but it increases overall crock pot time and raises food-safety concerns if the center stays in the danger zone too long. Best practice: thaw in the refrigerator overnight before slow-cooking.
Q: Can I make this ahead for a party?
A: Yes. Cook the chicken and sauce, cool, refrigerate, and reheat gently before serving. Keep pasta separate until just before serving to maintain texture.
Q: Is it safe to leave the crock pot on warm?
A: Use the “keep warm” setting cautiously — it’s fine for short periods (1–2 hours), but long-term holding can dry out the sauce and affect food safety. Ideally, serve shortly after cooking.
Q: How can I make it less salty?
A: Use low-sodium cream soup and broth, and taste before adding any extra salt. You can also dilute the sauce with a splash more broth or milk.
Q: Can I replace angel hair with another starch?
A: Absolutely. Linguine, fettuccine, rice, or mashed potatoes all work well, but adjust portion sizes and cooking times accordingly.
Conclusion
Crock Pot Angel Chicken is one of those recipes that feels indulgent but requires minimal effort — perfect for busy evenings or casual gatherings. For alternate takes and step-by-step photos, see this classic version at Crock Pot Angel Chicken – The Country Cook and another great write-up at Easy Crockpot Angel Chicken Recipe – Belle of the Kitchen. These resources offer helpful variations and visuals if you want to tweak the dish.
Print
Crock Pot Angel Chicken
- Total Time: 435 minutes
- Yield: 4 servings
- Diet: Gluten-Free Option
Description
A creamy, ranch-scented chicken dish that’s perfect over angel hair pasta, made effortlessly in a slow cooker.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 packet ranch dressing mix (about 1 oz)
- 1 can (10–10.5 oz) cream of chicken soup
- 1/2 cup chicken broth
- 1 cup mozzarella cheese, shredded
- 8 ounces angel hair pasta
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Place the chicken breasts in the bottom of a crock pot in a single layer.
- In a bowl, mix together the ranch dressing mix, cream of chicken soup, and chicken broth. Whisk until smooth and pour over the chicken.
- Cook on low for 6–7 hours or until the chicken is tender and shreds easily.
- About 30 minutes before serving, cook the angel hair pasta in salted water until al dente. Drain and set aside.
- Shred the chicken and return to the sauce, stirring in the mozzarella until melted.
- Serve the creamy chicken over the cooked angel hair pasta and garnish with parsley.
Notes
For a lighter finish, stir in Greek yogurt before serving. Use a rotisserie chicken for faster prep.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American