This Creamy Crockpot Angel Chicken is comfort food at its finest — tender chicken breasts slow-cooked in a velvety, flavorful sauce made with cream cheese, mushroom soup, white wine, and Italian herbs. Served over delicate angel hair pasta, it’s a simple yet elegant dish that transforms everyday ingredients into something heavenly. Best of all, it requires minimal prep and delivers restaurant-quality flavor straight from your slow cooker.
Why You’ll Love This Recipe
- Just 10 minutes of prep — the slow cooker does the work!
- Family-friendly and perfect for busy weeknights
- Creamy, rich, and full of flavor
- Leftovers taste even better the next day
- Freezer-friendly and easy to make ahead
Ingredients
Main Ingredients:
- 4 boneless, skinless chicken breasts
- 1 (8 oz) package cream cheese, softened
- 1 (10.5 oz) can cream of mushroom soup
- ½ cup chicken broth
- ¼ cup dry white wine (or more chicken broth for non-alcoholic option)
- 1 packet (0.7 oz) Italian dressing mix
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 lb angel hair pasta, cooked
- Fresh parsley, for garnish (optional)
Instructions
1. Make the Sauce
In a large bowl, whisk together softened cream cheese, cream of mushroom soup, chicken broth, wine (or broth), Italian dressing mix, garlic powder, and black pepper until smooth. The mixture should be creamy and pourable — this will become your flavorful sauce base.
2. Add to the Crockpot
Place the chicken breasts in the bottom of your slow cooker in a single layer. Pour the sauce evenly over the top, making sure each piece is fully coated.
3. Slow Cook
Cover and cook on Low for 4–5 hours or High for 2–3 hours, until the chicken is tender and easily pulls apart with a fork.
4. Serve
Remove the chicken and either leave it whole or shred it back into the sauce. Cook the angel hair pasta according to package directions, drain, and serve with generous spoonfuls of the creamy sauce and chicken on top. Garnish with chopped parsley for a touch of freshness.
Optional: Thicken the Sauce
If you prefer a thicker sauce, remove the chicken and cook the sauce uncovered on High for 15–20 minutes before serving.
Tips & Variations
- Make it lighter: Use reduced-fat cream cheese or cream of chicken soup instead.
- No wine? Replace it with more chicken broth plus 1 teaspoon lemon juice.
- Add mushrooms: Sliced mushrooms add an earthy depth to the creamy sauce.
- For extra flavor: Sear chicken in a skillet before adding it to the crockpot.
- Low-carb version: Serve over cauliflower rice or zucchini noodles instead of pasta.
Storage & Make-Ahead Tips
This dish stores beautifully! Keep leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently over low heat or in the microwave, adding a splash of broth or milk if needed to loosen the sauce.
Serving Ideas
Serve this creamy angel chicken with:
- Garlic bread or dinner rolls
- Steamed broccoli or green beans
- A crisp salad with vinaigrette for contrast
Why It’s Called “Angel Chicken”
This classic American slow cooker dish earned its name thanks to its pairing with angel hair pasta and its heavenly creamy sauce. Originally popularized in the 1980s and 1990s, it remains a beloved comfort meal that’s both nostalgic and timeless.
FAQ
Can I use another type of pasta?
Yes — fettuccine, spaghetti, or egg noodles all work well.
Can I skip the cream of mushroom soup?
You can use cream of chicken soup or make your own quick homemade cream sauce.
Can I prep it ahead?
Definitely! Assemble everything in the crockpot insert the night before, refrigerate, and start cooking the next day.
Creamy Crockpot Angel Chicken
Tender chicken slow-cooked in a creamy mushroom and wine sauce, served over angel hair pasta — comforting, easy, and irresistibly good.
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Servings: 4