Our angel Crockpot chicken recipe is delicious!! Easy, cheap one pot meal with angel hair pasta and chicken breasts. Delicious made with fresh or leftover meat. It is like our Crockpot creamy chicken creation but with skinny pasta noodles your whole family will love.
Crockpot angel chicken is just a feel good comfort food that is a family favorite. The kids ask for seconds and we rarely have any leftovers. If you do though it saves well for a second meal the next day. Use breasts or thighs, either way this is one of our really easy Crockpot recipes that doesn’t cost much. (affiliate links present)
Crockpot Chicken with Cream of Chicken Soup
This is oh so versatile that you could use fresh, defrosted or even frozen chicken in slow cooker if that is all you have! I love how that works because I don’t always have it together in the morning when I am thinking about prepping dinner for that night. You will want boneless skinless pieces just so they are easier to shred at the end.
I mean that isn’t even a must have as you can remove the bones when done and get the same result, it is just more work when you are hangry. For this angel hair chicken pasta recipe you just need 6 ingredients, the pasta is cooked separately for best results. Any noodles work but since angel is in the name that is what people use.
Crockpot Angel Chicken Recipe
You could use this same sauce mixture to make slow cooker angel pork chops really. The meat cooks in the butter chicken mixture for hours and the timing wouldn’t change a lot, depending on their thickness. If you use frozen chicken breasts Crockpot style for this, the timing wouldn’t change either. Strange but true.
- 1 lb chicken breasts boneless skinless, medium size is best, can be made as a bone-in chicken breast recipe too though
- Packet of Italian dressing seasoning dry, 1 oz.
- Cream cheese softened
- 3 tbsp butter softened
- Cream of chicken condensed soup, or cream of mushroom soup works too
- 3/4 c chicken broth
- Garlic powder
- 12 oz pasta angel hair pasta
To make this dairy free you could swap out to use vegan plant based butter products with lactose free cream cheese. As for the condensed soup you would need to use this and prepare as directed on the packet. I have used this one before and although it does have a slightly different taste it is pretty close with all the other ingredients.
Crockpot Chicken Cream of Chicken
This can be made without the cream cheese if you wanted to cut down on some of the fat. The sauce won’t be as thick and creamy if you do that though, just fyi. We have made a similar version we called Instant Pot Creamy Chicken and noodles too which is quicker if you don’t have the time, low and slow is best though.
- You can spray inside of pot with non stick spray or add slow cooker liner for easier clean up later.
- Place boneless skinless chicken breasts or chicken thighs into slow cooker.
- Season with dry Italian dressing mix.
- In a separate bowl, whisk together softened cream cheese, butter, cream of chicken, chicken stock or broth, and garlic powder.
- Whisk well. Some chunks of cream cheese will remain and that’s okay.
- Pour mixture on top of chicken.
- Cover and cook on low for 3-4 hours cook time or until easy enough to shred with 2 forks.
- When ready to serve, shred chicken with 2 forks and add cooked pasta (angel hair or egg noodles in pressure cooker or boiled on stovetop) to the sauce, use tongs to incorporate.
- Serve dinner recipe topped with shredded parmesan cheese, season again with salt and pepper if desired.
If you wanted to use rice instead of noodles you could. It is slightly different as far as timing and instructions go. Follow our Crockpot Chicken Casserole for that one. I mean you don’t have to add carbs into the mix at all if you didn’t want to. Just the meat cooked in the sauce is a creamy delicious mixture that you can enjoy as is.
How to shred chicken is quite easy. As long as you have cooked it long enough for it to be super tender it will be super easy; First, allow the cooked poultry to cool slightly before shredding. This makes the process easier and prevents you from burning yourself. Hold each piece firmly with one fork and use the other fork to pull or tear the meat away from the grain.
Work through the entire chicken breast until it is completely shredded. Repeat the process with the remaining pieces and submerge into the sauce. One of our favorite Crockpot Chicken Recipes with Cream Cheese ever.
Always always cook chicken breasts in slow cooker on low. Even if I am cooking a whole frozen bird low is best, high will just dry out the meat and isn’t necessary. The whole point of using a Crockpot is to slowly heat your meat until it reaches temp.
A bit but not much. Remember that if your poultry is raw it will release it’s own juices when it cooks which will add to the liquid in the pot and create the steam you need. I typically will add 1/2 of a cup to get it going a bit faster from the beginning but that isn’t even necessary.
If they are small, boneless and on high it is possible but they will be more dried out than if slow cooked on low which is what I recommend.
Slow Cooker Angel Chicken
Other choices other than serving this tossed with pasta would be to shred the meat and serve over a bed of rice or mashed potatoes. Enjoy alongside green beans and other vegetables if you like. You could use tongs to lift the meat out and serve as sliders, drippy but yummy. If you find a new way let us know below. 😉
How long does creamy chicken last?
In the pot itself you can switch to warm and let it sit for an hour or so. Then you should allow it to cool off with the lid off. Once at room temperature you should transfer to a sealed container and store in the fridge. It will stay for up to 3 days if kept in the sauce. Reheat in a microwave safe dish for 1 minute or so stirring halfway thru that timing. Or put into a saucepan on low and stir until rewarmed to your liking.
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
Angel Crockpot Chicken
- Place chicken breast into slow cooker. Season with dry Italian dressing mix. In a separate bowl, whisk together softened cream cheese, butter, cream of chicken, chicken broth, and garlic powder.
- Whisk well. Some chunks of cream cheese will remain and that's okay. Pour mixture on top of chicken and heat on low for 3-4 hours or until easy enough to shred with 2 forks.
- When ready to serve, shred chicken with 2 forks and add cooked pasta (boiled seperately on stovetop) to the sauce, use tongs to incorporate. Serve topped with shredded parmesan cheese.