Crock Pot Angel Chicken with Creamy Mushroom Sauce and Angel Hair Pasta Recipe
Introduction
This Crock Pot Angel Chicken recipe is a comforting and creamy dish that’s perfect for busy days when you want a delicious meal with minimal effort. Tender chicken breasts cook slowly in a rich, cheesy mushroom sauce, served over delicate angel hair pasta. It’s a crowd-pleaser that brings cozy flavors to your table.
Ingredients
- 2 lbs boneless skinless chicken breasts (3-4 large chicken breasts)
- 8 oz cream cheese, softened
- 2 tablespoons butter
- 1 (10 oz) can cream of mushroom soup
- 2 garlic cloves, minced
- 1 cup white wine (Pinot Grigio or Sauvignon Blanc)
- 1/2 cup chicken broth or water
- 1 tablespoon Italian seasoning (optional)
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon salt
- 10 oz angel hair pasta, cooked and drained
- Chives for garnish (optional)
- Red pepper flakes for garnish (optional)
Instructions
- Step 1: Add the chicken breasts to the bowl of a slow cooker or an Instant Pot set to the slow cooker function.
- Step 2: In a medium bowl, combine the softened cream cheese, butter, cream of mushroom soup, minced garlic, white wine, chicken broth, Italian seasoning, granulated garlic, and salt. Mix with a spatula or hand mixer until mostly smooth, with some lumps okay.
- Step 3: Pour the creamy sauce over the chicken in the slow cooker and cover with the lid.
- Step 4: Cook on low for 6 to 7 hours or on high for 3 to 4 hours. If using an Instant Pot, use the slow cooker setting.
- Step 5: When cooking is complete, remove the lid and stir the sauce, breaking the chicken into chunks with a fork, tongs, or spatula.
- Step 6: Meanwhile, cook the angel hair pasta according to package directions and drain well.
- Step 7: Serve the creamy chicken mixture over the cooked pasta and garnish with red pepper flakes or minced chives if desired.
Tips & Variations
- For a dairy-free option, substitute cream cheese and butter with vegan alternatives or coconut cream.
- Use fresh herbs like parsley instead of Italian seasoning for a brighter flavor.
- Try swapping the white wine for a dry vermouth or extra chicken broth if you prefer to avoid alcohol.
- Add sliced mushrooms or spinach to the slow cooker for extra veggies.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the sauce has thickened too much. This dish is best enjoyed fresh but reheats well for next-day meals.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs can be used and may add extra juiciness and flavor. Adjust cooking time if needed and make sure the chicken is fully cooked through.
Can I make this recipe without a slow cooker?
This recipe is designed for slow cooking but can be adapted to a covered baking dish in the oven at 325°F (160°C) for about 1.5 to 2 hours, until the chicken is tender and cooked through. Stir to combine halfway through baking.
PrintCrock Pot Angel Chicken with Creamy Mushroom Sauce and Angel Hair Pasta Recipe
This Crock Pot Angel Chicken recipe is a creamy, comforting slow-cooked dish featuring tender boneless skinless chicken breasts cooked in a rich sauce made from cream cheese, cream of mushroom soup, white wine, and Italian seasonings. Served over delicate angel hair pasta and optionally garnished with chives and red pepper flakes, this meal is perfect for an easy weeknight dinner or a cozy weekend treat.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Chicken & Sauce
- 2 lbs boneless skinless chicken breasts (3–4 large chicken breasts)
- 8 oz cream cheese, softened
- 2 tablespoons butter
- 1 (10 oz) can cream of mushroom soup
- 2 garlic cloves, minced
- 1 cup white wine (pinot grigio or sauvignon blanc)
- 1/2 cup chicken broth or water
- 1 tablespoon Italian seasoning
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon salt
Pasta & Garnish
- 10 oz angel hair pasta, cooked and drained
- Chives (optional)
- Red pepper flakes (optional)
Instructions
- Prepare the chicken: Place the 2 lbs of boneless skinless chicken breasts into the slow cooker or Instant Pot with slow cooker setting.
- Mix the sauce: In a medium bowl, combine the softened cream cheese, butter, cream of mushroom soup, minced garlic, white wine, chicken broth (or water), Italian seasoning, granulated garlic, and salt. Mix thoroughly with a spatula or hand mixer until mostly smooth, allowing for some lumps.
- Add sauce to chicken: Pour the creamy sauce mixture evenly over the chicken breasts in the slow cooker, then cover with the lid.
- Cook the chicken: Set the slow cooker to low and cook for 6 to 7 hours, or set to high and cook for 3 to 4 hours. If using an Instant Pot, select the slow cooker function and cook accordingly.
- Shred the chicken: Once cooking is complete, remove the lid and use a fork, tongs, or spatula to stir the sauce and break the chicken breasts into bite-sized chunks.
- Cook the pasta: Prepare the angel hair pasta according to the package instructions, then drain.
- Serve and garnish: Plate the pasta and spoon the creamy chicken and sauce over it. Garnish with chopped chives and red pepper flakes if desired for added flavor and color.
Notes
- For a thicker sauce, you can remove the lid and cook on high for an additional 10-15 minutes to reduce the liquid.
- Substitute cream of mushroom soup with cream of chicken soup for a slightly different flavor profile.
- White wine can be substituted by additional chicken broth if alcohol is not preferred.
- Adding vegetables like spinach or mushrooms during cooking is an easy way to incorporate more nutrients.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
Keywords: Slow Cooker Chicken, Creamy Chicken, Angel Hair Pasta, Crock Pot Recipes, Easy Dinner, Comfort Food
