Looking for a dinner that feels fancy but takes almost no effort? This Crockpot Angel Chicken is rich, creamy, and full of cozy, comforting flavor – but it’s also wonderfully simple. Just mix a few ingredients, pour on top bite-sized chicken thighs, and let your slow cooker work its magic. A couple of hours later, you will have tender chicken in a dreamy sauce, ready to spoon over angel hair pasta. Easy, satisfying, and always a hit at the dinner table!
Why We Love It
This dish is always a hit in our house, especially for my eldest teen boy, who is usually a sushi or steak type of kid, eh hem, young man. Whenever I sense he is having a rough week, I put this on the dinner menu. It’s a comforting hug in a bowl, and another way to show my love.
It’s cozy, kid-approved, and the kind of recipe I can count on when I don’t feel like cooking. The creamy sauce pairs beautifully with pasta, but it’s also super versatile if you want to switch things up. Plus, the ingredients are easy to customize based on what you have on hand.
You can substitute the cream of mushroom soup for cream of chicken or celery soup. I have done this when making this dish for guests I know are not mushroom lovers, and it turned out just as great. And if you’re not into store-bought dressings, I have included a zesty homemade version with lemon juice, Parmesan, and a little red pepper kick…it’s so good!
For another comfort food recipe idea, try my Sweet and Sour Meatballs!
Serving Ideas and Variations
This angel chicken isn’t just for pasta! Here are a few delicious ways to serve it:
- Over mashed potatoes (extra cozy)
- With roasted vegetables for a lighter option
- Tossed with zoodles or oven-roasted spaghetti squash for a low-carb twist
- On top of a baked potato or rice bowl
- Even spooned into a hoagie roll for a creamy chicken sandwich
Crockpot Angel Chicken
Equipment
- Crockpot
Ingredients
- 1 8 oz. Philadelphia cream cheese, softened use cream cheese brand you prefer
- 2 10¾ oz. cans Condensed cream of mushroom soup can use reduced sodium, and substitute with cream of chicken or celery
- ½ cup Italian Dressing Bottled, or see homemade recipe below
- ½ cup Dry white wine
- 2-3 lbs. Boneless skinless chicken thighs, cut into bite-sized pieces
- 1 lb. Angel hair pasta, uncooked I use the Barilla protein brand
Zesty Homemade Italian Dressing Recipe (makes 1/2 cup)
- 3 Tbsp Extra-virgin olive oil
- 2 Tbsp White wine vinegar (or red wine vinegar)
- 1 Tbsp Water
- 1 to 1½ tsp Honey adjust to taste
- ½ tsp Lemon juice, freshly squeezed bottled will work in a pinch
- 1½ Tbsp Parmesan cheese, freshly grated
- ⅛ tsp Garlic powder
- ⅛ tsp Fine sea salt
- ⅓ tsp Dried parsley
- ⅓ tsp Dried Basil
- ⅛ tsp Dried Oregano
- 1 pinch Red pepper flakes optional
- Black pepper to taste
Instructions
Cooking Prep
- Cut the chicken thighs into bite size pieces, and place in the crockpot.
- Combine the softened cream cheese, cream of mushroom soup, Italian dressing, and white wine in a medium-sized mixing bowl. Beat with a whisk or hand-held mixer (lowest speed setting).
- Pour the mixture over the chicken thighs in the crockpot, and cook on high for 2 hours, or low for 4 hours.
Cook and Serve
- After the chicken and soup mixture has cooked for 2 hours on high or 4 hours on low, turn the crockpot temperature to the warm setting. *See notes.
- Prepare the angel hair pasta as directed on the package.
- Serve pasta on individual plates, and top with chicken and sauce mixture.
- Optional: *Garnish with freshly chopped parsley or grated parmesan.
Notes
Turning the setting to “warm” slows the cooking and allows the temperature to drop a bit, which helps the sauce to thicken. This is not a necessary step, though. The sauce will taste delicious either way.
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