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Creamy Crock Pot Angel Chicken For Busy Weeknights Over Glossy Angel Hair

Creamy Crock Pot Angel Chicken for Busy Weeknights

Creamy Crock Pot Angel Chicken for Busy Weeknights pairs tender chicken breasts with a rich Italian-seasoned sauce and angel hair pasta.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 394
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Sauce
  • 1 1/4 pounds boneless skinless chicken breasts 4 small pieces
  • 1/2 teaspoon kosher salt for seasoning
  • 1/4 teaspoon black pepper freshly ground
  • 4 ounces reduced-fat cream cheese softened and cubed
  • 1 10.5-ounce can condensed cream of chicken soup reduced-fat
  • 1 0.7-ounce packet dry Italian dressing mix standard packet
  • 2 teaspoons unsalted butter cut up
  • 1/2 cup low-sodium chicken broth for sauce
Pasta
  • 5 ounces angel hair pasta uncooked

Equipment

  • 6-Quart Slow Cooker
  • Medium Mixing Bowl
  • whisk
  • Large Pot
  • Instant-Read Thermometer

Method
 

Slow Cooker
  1. Season the chicken breasts evenly with the salt and black pepper, then arrange them in the slow cooker.
  2. Whisk the cream cheese, condensed soup, dressing mix, butter, and chicken broth in a bowl. Small cream cheese lumps are fine.
  3. Spoon the sauce over the chicken, turning each piece once to coat it.
  4. Cover and cook on LOW, planning on 4 hours total. Keep the lid closed so the cooker holds its heat.
  5. During the final 10 minutes, bring a large pot of water to a boil and cook the angel hair until al dente.
  6. At 4 hours, check that the thickest part of each chicken breast has reached 165°F and feels tender.
Finish and Serve
  1. Transfer the chicken to a plate. Whisk the hot sauce until smooth, then return the chicken and coat it well.
  2. Drain the pasta and divide it among four plates. Top each portion with chicken and spoon over the sauce.

Notes

Refrigerate chicken and sauce separately from the pasta for up to 4 days. Reheat gently with a splash of broth to keep the sauce smooth. The chicken and sauce can be frozen for up to 2 months, but the angel hair is best cooked fresh. Full-fat cream cheese can replace reduced-fat cream cheese for a richer sauce.