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–+ servings
Crock Pot Angel Chicken served on a plate with herbs and spices

Crock Pot Angel Chicken

This Crock Pot Angel Chicken offers tender, shreddable chicken in a creamy mushroom sauce served over delicate angel hair pasta, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts Pat dry before adding to the crock pot.
  • 1 packet Italian dressing mix
  • 1 can cream of mushroom soup (10.5 to 11 ounces) Can be substituted with cream of chicken.
  • 1 cup sour cream Can substitute Greek yogurt for a tangier sauce.
  • 1/2 cup chicken broth (low-sodium preferred) For a lower-sodium meal.
  • 8 ounces angel hair pasta Can replace with gluten-free pasta if desired.
  • to taste Salt and pepper
  • to serve Parmesan cheese
  • to garnish Fresh parsley Optional.

Method
 

Preparation
  1. Arrange the chicken breasts in a single layer in the crock pot.
  2. In a medium bowl, whisk the Italian dressing mix, cream of mushroom soup, sour cream, and chicken broth until smooth.
  3. Pour the sauce evenly over the chicken, ensuring each breast is coated.
Cooking
  1. Cover and cook on low for 6 to 8 hours. The chicken is done when it reaches 165°F internally and pulls apart easily.
  2. About 10 to 12 minutes before the chicken is finished, bring a pot of salted water to a boil and cook the angel hair pasta according to package instructions. Drain, reserving a splash of pasta water.
  3. When the chicken is tender, shred it directly in the crock pot with two forks or meat claws. Stir the shredded chicken into the sauce, adding reserved pasta water if needed to loosen.
  4. Serve the creamy chicken over a nest of angel hair pasta. Season with salt and pepper, and sprinkle with grated Parmesan and chopped parsley.

Nutrition

Serving: 1Calories: 480kcalCarbohydrates: 45gProtein: 34gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 3g

Notes

Cool leftovers within two hours and store in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently on the stove over low heat, adding a splash of broth or pasta water to restore creaminess. For freezing, portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Always reheat to at least 165°F for safety.

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