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This Crock Pot Angel Chicken has become my ultimate weeknight savior, combining creamy Italian flavors with tender chicken breast over delicate angel hair pasta for a meal that consistently pleases even my pickiest eaters.
I first created this dish when hosting my in laws for an impromptu dinner, and it was such a hit that it's now requested at nearly every family gathering. The combination of creamy sauce with tender chicken has a way of bringing everyone to the table with eager anticipation.
Ingredients
- Boneless skinless chicken breasts: the star protein that becomes incredibly tender after slow cooking
- Cream cheese: creates the velvety base for our sauce and adds richness
- Unsalted butter: enhances the sauce's silky texture while allowing you to control the salt level
- Cream of chicken soup: provides convenient thickness and savory flavor foundation
- Fresh garlic: adds aromatic depth that dried simply cannot match
- Chicken broth: thins the sauce to perfect consistency while adding more flavor
- Italian dressing mix packet: the secret ingredient that delivers complex herby flavor without measuring multiple spices
- Angel hair pasta: the delicate strands perfectly capture the creamy sauce
- Vegetable oil: for creating that important initial sear on the chicken
How To Make Crock Pot Angel Chicken
- Sear the Chicken:
- Heat your cast iron skillet until it's nice and hot, then add the vegetable oil. Season your chicken breasts generously with salt and pepper on both sides. Place them in the hot pan and sear for 2 to 3 minutes per side until they develop a beautiful golden crust. This step is crucial for sealing in juices and adding depth of flavor to the final dish.
- Create the Creamy Sauce:
- In a medium mixing bowl, combine softened cream cheese and butter, whisking until completely smooth with no lumps remaining. Take your time here as smooth sauce begins with this step. Add the cream of chicken soup, minced fresh garlic, chicken broth, and the Italian dressing mix. Whisk until everything is incorporated into a pourable consistency.
- Slow Cook to Perfection:
- Spray your crock pot with nonstick cooking spray to prevent sticking and ease cleanup later. Place the seared chicken breasts in a single layer on the bottom. Pour your creamy sauce mixture over the top, making sure to cover the chicken completely. Cook on low heat for 2.5 to 3 hours, checking that the chicken reaches the safe internal temperature of 165F degrees.
- Prepare the Pasta:
- About 10 minutes before serving, cook your angel hair pasta according to package directions until just al dente. This pasta cooks quickly, typically in 4 to 5 minutes, so watch it carefully to prevent overcooking. Drain thoroughly but do not rinse to help the sauce cling better to the pasta.
- Serve with Style:
- You have options for serving this versatile dish. Either place whole chicken breasts over beds of pasta and spoon sauce over top, or shred the chicken and mix it throughout the sauce before combining with pasta. Garnish with fresh parsley, cracked black pepper, or a light dusting of Parmesan cheese for added flavor and visual appeal.
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The Italian dressing mix packet is truly the magical ingredient in this recipe. I discovered its versatility years ago when experimenting with quick marinades, and now I keep several packets in my pantry at all times. What I love most about serving this dish is watching everyone's expression after their first bite when they try to figure out what makes it taste so special.
Making Ahead and Storage Tips
This Angel Chicken is perfect for meal prepping. You can prepare the entire dish up to two days ahead and refrigerate. The flavors actually improve with time as they meld together. When storing leftovers, keep the pasta and sauce separate if possible to prevent the pasta from absorbing too much liquid and becoming soggy. Reheat gently in a saucepan with a splash of cream or broth to refresh the sauce consistency. The chicken and sauce portion freezes beautifully for up to 3 months, though I recommend making fresh pasta when serving from frozen.
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Perfect Substitutions
If you need to adapt this recipe, there are several successful variations I've tried over the years. Cream cheese can be replaced with mascarpone for an even more luxurious sauce. The cream of chicken soup can be substituted with cream of mushroom for a different flavor profile or homemade white sauce for those avoiding processed ingredients. For a lighter version, try using Greek yogurt mixed with a little cornstarch instead of cream cheese. Chicken thighs work beautifully in place of breasts if you prefer darker meat with more moisture. For herb variations, Italian seasoning combined with a little garlic powder can replace the dressing packet in a pinch.
Serving Suggestions
This versatile dish pairs beautifully with several sides to create a complete meal. I love serving it with roasted asparagus or broccoli that can soak up some of the delicious sauce. A simple side salad with vinaigrette provides a nice acidic balance to the creamy main dish. Garlic bread or warm crusty rolls are perfect for sopping up every last bit of the sauce. For a dinner party presentation, serve individual portions in shallow bowls with a drizzle of good olive oil and a sprinkle of red pepper flakes for those who enjoy a slight heat.
Frequently Asked Questions
- → What type of chicken works best for this dish?
Boneless, skinless chicken breasts work best as they cook evenly and shred easily if desired.
- → Can I use a different type of pasta?
Yes, you can substitute angel hair pasta with spaghetti, linguine, or any pasta of your choice.
- → How do I make the dish less salty?
Use low-sodium cream of chicken soup and chicken broth. You can also reduce or omit extra salt during preparation.
- → How do I thicken the sauce if needed?
If the sauce is too thin, you can whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water).
- → Can this be made without a crock pot?
Yes, you can bake the chicken in an oven-safe dish covered with the sauce at 350°F for about 25-30 minutes or until fully cooked.
- → How do I know when the chicken is done?
The chicken is cooked when its internal temperature reaches 165°F. Use a meat thermometer for accuracy.