Slow Cooker Creamy Angel Hair Chicken Recipe
This Slow Cooker Creamy Angel Hair Chicken is a comforting and easy-to-make dish featuring tender seared chicken breasts cooked low and slow in a creamy sauce made with cream cheese, cream of chicken soup, garlic, and Italian dressing mix. Served over delicate angel hair pasta and topped with fresh parsley and Parmesan cheese, this recipe delivers rich flavors with minimal hands-on time, perfect for a satisfying weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
For the Chicken and Sauce
- 1–2 tablespoons vegetable oil
- Salt and black pepper, to taste
- 1.5 pounds boneless, skinless chicken breasts
- 4 ounces cream cheese, at room temperature
- 3 tablespoons unsalted butter, at room temperature
- 10.5 ounces cream of chicken soup
- 3 cloves garlic, minced
- 3/4 cup chicken broth
- 1 packet (0.7 ounce) dry Italian salad dressing mix
For the Pasta and Garnish
- 16 ounces angel hair pasta
- Fresh parsley, chopped, optional
- Cracked black pepper, optional
- Grated Parmesan cheese, optional
Instructions
- Prepare and Sear the Chicken: Warm a large skillet over medium-high heat and add the vegetable oil, tilting the pan to coat it evenly. Season both sides of the chicken breasts with salt and black pepper. When the oil is hot, sear the chicken for 2-3 minutes per side until they are lightly browned. Transfer the chicken to a plate to rest.
- Make the Creamy Sauce Base: In a mixing bowl, whisk together the softened cream cheese and unsalted butter until smooth and creamy. Then, whisk in the cream of chicken soup, minced garlic, chicken broth, and dry Italian salad dressing mix until the sauce is evenly blended and smooth.
- Set Up the Slow Cooker: Spray the inside of the slow cooker with nonstick spray to prevent sticking. Arrange the seared chicken breasts in the bottom of the slow cooker, then pour the creamy sauce evenly over the chicken.
- Cook the Chicken Low and Slow: Cover the slow cooker and cook on low for about 3 hours, or until the thickest part of the chicken breast reaches an internal temperature of 165°F. The chicken will become very tender and may even start to shred if cooked longer.
- Cook the Angel Hair Pasta: Near the end of the slow cooking time, bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to the package directions until al dente, usually about 3-5 minutes. Drain the pasta well.
- Serve the Dish: Serve the chicken whole or shred it into the creamy sauce inside the slow cooker. Either toss the cooked angel hair pasta with the creamy chicken sauce or spoon the chicken and sauce over individual pasta portions for serving.
- Garnish and Enjoy: Finish the dish with freshly chopped parsley, a sprinkle of cracked black pepper, and grated Parmesan cheese if desired, to add fresh flavor and a bit of richness.
Notes
- If you prefer a thicker sauce, you can remove the chicken once cooked and simmer the sauce on the stovetop for a few minutes to reduce it before serving.
- The chicken can be shredded into the sauce right in the slow cooker for a more integrated texture and flavor.
- Angel hair pasta cooks very quickly, so be careful not to overcook it to avoid mushiness.
- You can substitute cream of chicken soup with cream of mushroom or cream of celery for a variation in flavor.
- For a lower fat option, you can reduce the butter or use light cream cheese.
- Adding fresh garlic instead of minced garlic powder will enhance flavor but adjust quantity to taste.
