Description
Crockpot Angel Chicken is a creamy, flavorful slow-cooked chicken dish made with Italian dressing mix, cream cheese, golden mushroom soup, and white wine or chicken broth. Served over tender angel hair pasta and optionally garnished with fresh parsley and Parmesan cheese, this comforting meal is perfect for easy weeknight dinners.
Ingredients
Scale
Chicken and Sauce
- 4 boneless, skinless chicken breasts
- 1 packet (0.7 ounces) Italian dressing mix
- 4 ounces cream cheese
- 1 can (10.5 ounces) condensed golden mushroom soup
- 1/2 cup dry white wine or chicken broth
- 1/4 cup butter
- Salt and pepper to taste
Pasta
- 1 lb angel hair pasta
Optional Garnish
- Fresh parsley, chopped
- Grated Parmesan cheese
Instructions
- Prepare the chicken: Place the chicken breasts at the bottom of the crockpot and season both sides with salt and pepper.
- Melt the butter: In a medium saucepan over low heat, melt the butter slowly to avoid burning.
- Make the sauce: Add the Italian dressing mix, cream cheese, golden mushroom soup, and white wine or chicken broth to the melted butter. Stir continuously until the mixture is smooth and well combined.
- Coat the chicken: Pour the creamy sauce over the chicken breasts in the crockpot, ensuring they are fully covered.
- Slow cook the chicken: Cover the crockpot and cook on low for 4 to 5 hours, until the chicken is tender and cooked through.
- Cook the pasta: About 20 minutes before serving, cook the angel hair pasta according to package instructions and drain well.
- Slice or shred the chicken: Remove the cooked chicken from the crockpot and shred or slice it as preferred.
- Serve: Plate the chicken and pour the sauce over the cooked angel hair pasta.
- Garnish and enjoy: Optionally sprinkle with chopped fresh parsley and grated Parmesan cheese before serving.
Notes
- Use chicken broth as a non-alcoholic alternative to white wine.
- Angel hair pasta cooks quickly; watch closely to avoid overcooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For extra flavor, add minced garlic to the sauce when melting the butter.
- You can substitute the golden mushroom soup with cream of mushroom soup if needed.
