Description
This Crockpot Angel Chicken recipe features tender, juicy chicken breasts slow-cooked in a creamy Italian dressing and golden mushroom soup sauce. Served over delicate angel hair pasta, this comforting meal is simple to prepare and perfect for a hassle-free dinner.
Ingredients
Scale
Chicken and Sauce
- 4 boneless, skinless chicken breasts
- 1/4 cup butter
- 1 packet Italian dressing mix (about 1 ounce)
- 1 can (10.75 ounces) condensed golden mushroom soup
- 1/2 cup chicken broth
- 4 ounces cream cheese
Pasta
- 1 pound angel hair pasta
Instructions
- Prepare Chicken: Place the chicken breasts in the bottom of the crockpot, arranging them in a single layer for even cooking.
- Make Sauce: Melt the butter in a saucepan over medium heat. Stir in the Italian dressing mix, golden mushroom soup, chicken broth, and cream cheese. Continue to stir until the mixture becomes a smooth, creamy sauce.
- Combine & Cook: Pour the prepared sauce evenly over the chicken breasts in the crockpot. Cover with the lid and cook on low heat for 4 to 5 hours, until the chicken is tender and fully cooked through.
- Cook Pasta: While the chicken is finishing, cook the angel hair pasta according to the package instructions, usually boiling for 2-3 minutes until al dente. Drain well.
- Serve: Plate the cooked angel hair pasta and spoon the crockpot chicken and creamy sauce over the top. Serve immediately for a comforting and flavorful meal.
Notes
- You can substitute cream cheese with sour cream for a tangier flavor.
- For a lower fat option, use reduced-fat cream cheese and butter.
- Adding steamed or roasted vegetables complements this dish well.
- Cook chicken fully to an internal temperature of 165°F (74°C) to ensure safety.
- If you prefer thicker sauce, you can reduce the amount of chicken broth.
