Crockpot Creamy Angel Chicken


Crockpot Creamy Angel Chicken

Course Crockpot, Main Course
Cuisine American
Author Catherine’s Plates


  • 6 quart crockpot
  • large pot & strainer
  • large mixing bowl & whisk


  • 4 large boneless, skinless chicken breasts
  • salt, black pepper, and onion powder (to season chicken)
  • 4 oz cream cheese, softened
  • 4 TBS butter, softened
  • 1 (.07oz) pkg italian seasoning dry blend
  • 1 TBS garlic, minced
  • 1 (10oz) can cream of chicken
  • 10 oz chicken broth
  • 1 lb angel hair pasta


  • Spray a 6 quart crockpot with non-stick cooking spray. Season the top & bottom of boneless, skinless chicken breasts with salt, black pepper, and onion powder. Place seasoned chicken breasts into bottom of crockpot.
  • In a large microwave safe mixing bowl place cream cheese and butter. Place in microwave for 20 seconds until softened. Whisk the softened cream cheese and butter to combined.
  • To the cream cheese mixture add garlic, cream of chicken soup, chicken broth, and dry Italian dressing mix. Whisk all ingredients together. Pour mixture all over the chicken breasts in crockpot to cover.
  • Place lid on crockpot and cook on high for 3-4 hours or on low for 5-6 hours until chicken is fork tender. Shred chicken in crockpot.
  • Cook angel hair pasta per instructions on back of package until al dente. Drain pasta and add to crockpot with shredded chicken and sauce. Mix well and enjoy.

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