I make this Crock Pot Angel Chicken on nights when I want comfort food with almost no fuss. It’s tender shredded chicken in a creamy, tangy sauce spooned over delicate angel hair pasta — the slow-cooker does the heavy lifting. Families love it for weeknights and potlucks because it’s easy, forgiving, and stretches to feed a crowd. If you enjoy simple slow-cooker chicken recipes like buffalo chicken dip with cottage cheese, this one will become a staple.
Why you’ll love this dish
This recipe is all about ease and familiarity. Four basic pantry-friendly ingredients build a silky sauce that coats shredded chicken perfectly. The Italian dressing packet adds bright herbs and tang so you don’t need dozens of spices. It’s ideal for busy weeknights, picky eaters (the flavor is approachable), and anyone who wants a creamy pasta dinner without babysitting the stove. The crock pot keeps the chicken moist and shreddable — great when you want hands-off cooking.
How this recipe comes together
Overview: Place seasoned chicken in the crock pot. Whisk together the creamy sauce (Italian dressing mix, cream of chicken, cream cheese). Pour it over the chicken. Slow-cook until the meat falls apart. Shred the chicken in the pot, then serve spooned over freshly cooked angel hair pasta. The whole idea is minimal prep, long gentle cooking, and a final quick pasta step so the noodles stay tender.
What you’ll need
- 4 boneless, skinless chicken breasts
- 1 packet of Italian dressing mix
- 1 can of cream of chicken soup
- 1 cup of cream cheese, softened
- 8 oz of angel hair pasta
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
(Substitutions: use Greek yogurt or sour cream instead of some cream cheese for a tangier finish. Swap rotini or thin spaghetti if you don’t have angel hair — cook time for pasta is the same.)
Step-by-step instructions
- Place the chicken breasts in the crock pot. Season lightly with salt and pepper.
- In a bowl, whisk the Italian dressing mix, cream of chicken soup, and softened cream cheese until smooth.
- Pour that creamy mixture over the chicken, spreading it so each breast gets coated.
- Cook on low for 6–8 hours or on high for 3–4 hours. The chicken is done when it 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 directions until al dente. Drain.
- Shred the chicken in the crock pot and stir the sauce so it becomes silky. Spoon the chicken and sauce over the cooked pasta. Garnish with chopped parsley if you like.
Best ways to enjoy it
Serve the shredded chicken spooned over hot angel hair with a sprinkle of parsley and a crack of black pepper. For crunchy contrast, add a simple green salad or roasted broccoli. Garlic bread or a warm baguette soaks up the extra sauce nicely. If you want a lighter plate, serve smaller portions of pasta and bulk up the meal with steamed green beans or a lemony arugula salad — a nice counterpoint to the creamy sauce. You can also pair it with other slow-cooker favorites like buffalo-style dips at a casual gathering.
How to store
Cool leftovers within two hours of cooking. Transfer to airtight containers and refrigerate for up to 3–4 days. Reheat in a skillet over medium-low heat with a splash of milk or chicken broth to loosen the sauce, stirring until warmed through. For microwave reheating, cover loosely and heat in 60-second intervals, stirring between, until piping hot (165°F/74°C). To freeze, place cooled chicken (without pasta) in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating and serving over freshly cooked pasta.
Pro chef tips
- Pat the chicken dry and season lightly before adding the sauce — a little salt up front deepens the flavor.
- Use full-fat cream cheese for the creamiest texture; lower-fat versions can be grainy.
- If the sauce looks too thick after shredding, stir in 2–4 tablespoons of hot pasta water or chicken broth to reach your desired consistency.
- Don’t overcook the angel hair; it’s very thin and goes from perfect to mushy fast. Cook it just to al dente.
- To speed up shredding, use two forks or a hand mixer on low right in the crock pot (watch for splatter).
Recipe variations
- Lemon-Herb: Add 1 tablespoon lemon zest and a squeeze of lemon juice to brighten the sauce.
- Cheesy: Stir in 1/2 cup grated Parmesan or shredded mozzarella after shredding for a richer finish.
- Low-carb: Replace pasta with spiralized zucchini or serve over cauliflower rice.
- Spicy: Add 1/2 teaspoon red pepper flakes or a splash of hot sauce to the sauce mixture.
- Poultry swap: Use bone-in thighs for more flavor; increase cook time on high by 30–45 minutes or low by about an hour, and remove bones before shredding.
Common questions
Q: How long does this take to prep?
A: Active prep is about 10 minutes — placing chicken and whisking the sauce. The crock pot does the rest.
Q: Can I use frozen chicken breasts?
A: Technically yes, but it increases cooking time and may keep the crock pot in the food safety danger zone longer. Thaw in the fridge overnight when possible for the best, safest result.
Q: Is this safe for meal prep?
A: Yes. Store in the fridge up to 3–4 days, or freeze the shredded chicken (without pasta) for up to 3 months.
Q: Can I make this dairy-free?
A: To make it dairy-free, substitute a dairy-free cream cheese and use a dairy-free condensed soup alternative or blend silken tofu with some broth to mimic the texture. Flavor and texture will differ slightly.
Q: Do I need to shred the chicken in the pot?
A: You can shred on a cutting board, but shredding in the pot makes it easier to mix the meat with the sauce and keeps everything moist.
Conclusion
If you want the original source or a slightly different take, check the full recipe on Crock Pot Angel Chicken – The Country Cook.
Print
Crock Pot Angel Chicken
- Total Time: 250 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
Tender shredded chicken in a creamy, tangy sauce served over delicate angel hair pasta, made effortlessly in a slow cooker.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 packet of Italian dressing mix
- 1 can of cream of chicken soup
- 1 cup of cream cheese, softened
- 8 oz of angel hair pasta
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Place the chicken breasts in the crock pot. Season lightly with salt and pepper.
- In a bowl, whisk the Italian dressing mix, cream of chicken soup, and softened cream cheese until smooth.
- Pour that creamy mixture over the chicken, spreading it so each breast gets coated.
- Cook on low for 6–8 hours or on high for 3–4 hours until the chicken 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 directions until al dente. Drain.
- Shred the chicken in the crock pot and stir the sauce until silky. Spoon the chicken and sauce over the cooked pasta. Garnish with chopped parsley if desired.
Notes
For a tangier finish, substitute Greek yogurt or sour cream for some of the cream cheese. Store leftovers in airtight containers for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American