Almost no prep time and the slow cooker does all the work! The whole family will be licking their plates when this creamy angel chicken recipe is on the menu. Serve it over a bed of angel hair pasta, mashed potatoes, biscuits, or rice. One of our favorite weeknight recipes.
Course dinner
Cuisine American – Vintage
Ingredients
- 1.5 pounds chicken breast, boneless and skinless
- 3 cloves garlic, chopped or left whole
- 10.5 ounces cream of chicken soup
- ¾ cup chicken stock
- 4 ounces cream cheese
- ¼ cup butter
- 0.6 ounces Italian dressing mix, I used Good Seasons
- 1 pound angel hair pasta
-
I earn a commission from Instacart from qualifying purchases.
Instructions
-
Spray the inside of the crockpot with no stick cooking spray.
-
Add the chicken breast.
-
Add the garlic.
-
Soften the butter and cream cheese in the microwave.
-
Whisk until smooth.
-
Whisk in the cream of chicken soup (don’t dilute it).
-
Add the Italian dressing mix and the chicken stock.
-
Whisk until well mixed.
-
Pour over the chicken breasts.
-
Cover and cook on low for 6 to 8 hours.
-
OPTIONAL: 30 minutes before the cooking time is finished shred the chicken breasts with two forks and continue to cook in the sauce.
-
Just before chicken is done cook the angel hair pasta. Drain.
-
Serve the chicken over the pasta.
Storage:Store leftovers in an airtight container (or covered with plastic wrap) in the fridge for up to three days.
You probably don’t want to freeze leftovers. The sauce can become grainy.
Expert Tip: Be sure to spray the crockpot well with no stick cooking spray for easy clean-up (or use a slow cooker liner).
- If you are out of garlic cloves, you can use one teaspoon of garlic powder in place of the cloves.
- Add a dash of white wine to this dish to make a rich sauce.
- Be sure that you do not melt the butter and cream cheese. You only want to soften them so that you can mix them together.
- If you are using chicken tenderloins instead of boneless skinless chicken breasts, you can reduce the cooking time down to four hours on the low setting instead of six.
- For extra flavor, you can season the chicken breasts with salt and black pepper before adding them to the slow cooker.
- I always like to cook my chicken breasts on low heat so that they don’t become tough.
- If the sauce is too thin you can save it by removing as much of the sauce as possible, mixing in 2 tablespoons of cornstarch, and heating it in a pan over the stove until it gets as thick as you like.
I’ve been really confused by comments that the sauce is too thin. I’m not sure why that would be but here are my suggestions:
- Shred the chicken in the sauce about 30 minutes before you plan to serve it then continue cooking. It’s meant to go over rice, pasta, bread, or potatoes not be a sauce for the whole chicken breast.
- Use regular Philadelphia brand cream cheese. Do not use low fat or fat free. Do not use an off brand.
- Add just ¼ cup of chicken stock and see if you like the consistency better.
Nutrition Facts
Calories: 608kcal | Carbohydrates: 64g | Protein: 37g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 117mg | Sodium: 945mg | Potassium: 677mg | Fiber: 2g | Sugar: 3g | Vitamin A: 616IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 2mg -