Here’s the best classic version 👇
🍗 Crockpot Angel Chicken
Ingredients
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4–6 boneless, skinless chicken breasts (or thighs)
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1 (8 oz) package cream cheese, softened
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1 (10.5 oz) can cream of chicken soup (or cream of mushroom)
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½ cup chicken broth
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1 packet (0.7 oz) Italian dressing mix (like Good Seasons)
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¼ cup dry white wine (optional — or use more broth)
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1 tbsp butter (optional, for richness)
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Salt and pepper, to taste
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12 oz angel hair pasta, cooked for serving
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Fresh parsley or Parmesan, for garnish
🕐 Instructions
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Prepare the sauce:
In a bowl, whisk together the cream cheese, cream of chicken soup, broth, Italian dressing mix, and wine until smooth. (If it’s thick, warm it slightly in the microwave to blend easily.) -
Add chicken:
Place chicken breasts in the crockpot. Season lightly with salt and pepper.
Pour the sauce mixture over the top. -
Cook:
Cover and cook on LOW for 4–5 hours (or HIGH for 2–3 hours), until chicken is tender and cooked through. -
Finish & serve:
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Shred or slice the chicken directly in the slow cooker and stir to coat in sauce.
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Serve over cooked angel hair pasta.
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Garnish with Parmesan cheese and parsley if desired.
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💡 Tips
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Use thighs for extra tender results — they don’t dry out.
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Add a handful of sliced mushrooms or spinach in the last hour for a veggie boost.
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If the sauce feels too thick, stir in a splash of milk or extra broth before serving.
Would you like a lighter (no canned soup) version made with homemade creamy sauce instead?
