gaxownOkay, Let’s Talk Angel Chicken… My Way!
Alright y’all, gather ’round. I have *got* to tell you about this crock pot angel chicken. The first time I made this, it was one of those chaotic Tuesday nights – you know the kind? Work ran late, homework wasn’t done, and the fridge looked depressingly bare. I stumbled across a recipe online, tweaked it a bit with what I actually had, and oh. my. goodness. It was like a little miracle happened right there in my slow cooker. It’s become such a staple, my youngest now asks for “that yummy creamy chicken stuff” at least once a week. It’s just ridiculously easy and tastes like you spent way more time on it than you actually did.
Why This is My Go To Slow Cooker Meal
Honestly? I make this when I just *cannot* be bothered to stand over the stove. Life gets hectic, right? This easy and delicious crock pot angel chicken is my secret weapon against takeout temptation. My family goes absolutely bonkers for it – even my picky nephew cleans his plate, which is saying something! It’s creamy, savory, comforting… basically everything you want after a long day. Plus, the crock pot does all the heavy lifting. (And let’s be real, fewer dishes to wash is ALWAYS a win in my book). It’s also super forgiving; even if you get distracted mid prep (like when the cat decides the counter looks like a fun place to explore… again), it still turns out great.
What You’ll Need (Give or Take)
- Chicken Breasts: About 1.5 to 2 pounds, boneless and skinless. Chicken thighs work too if that’s your jam, they’re actually pretty forgiving form drying out.
- Cream Cheese: One 8 ounce block. Full fat is best for creaminess, but I’ve used neufchâtel when I’m trying to be *slightly* healthier. My grandma swore by Philly, but store brand is totally fine. Just soften it a bit first, makes it easier to mix later.
- Cream of Chicken Soup: One standard can (like 10.5 oz). Don’t judge! It’s the magic ingredient. Low sodium is a good option if you’re watching salt.
- Butter: Half a stick (which is 1/4 cup). Salted or unsalted, whatever you have.
- Italian Dressing Mix: One packet of the dry stuff (like Good Seasons). This adds SO much flavor, don’t skip it!
- Chicken Broth: Maybe 1/4 cup? Just enough to make things saucy. Sometimes I use white wine if I have an open bottle, adds a nice little tang.
- Angel Hair Pasta: About 12 oz, cooked according to package directions *right before serving*. This is kinda crucial.
- Optional Goodies: A handful of chopped fresh parsley for garnish, maybe some sautéed mushrooms stirred in near the end?
Let’s Get Cooking!
- Okay, first things first, lightly grease your slow cooker insert. Or use a liner if you’re feeling extra lazy about cleanup (no shame!).
- Plop those chicken breasts right into the bottom of the crock pot.
- Now, grab a bowl. Dump in the cream of chicken soup, the dry Italian dressing mix, and the chicken broth (or wine!). Give it a good stir. Actually, on second thought, maybe whisk it a little so the dressing mix doesn’t clump up too much.
- Pour that mixture evenly over the chicken. Try to get it all coated.
- Cut the butter into a few pieces and just dot them on top. Then, place the block of cream cheese right on top of everything. Don’t worry about mixing it in yet, it’ll soften as it cooks.
- Pop the lid on. Cook on LOW for about 4 to 6 hours, or on HIGH for 2 to 3 hours. Low and slow is generally better for chicken breasts, keeps them tender. You’ll know it’s done when the chicken shreds easily with a fork.
- Once the chicken is cooked, take it out and put it on a plate or cutting board. Shred it up using two forks – this is where I usually sneak a taste, shhh!
- While the chicken is out, whisk that sauce in the crock pot really well. The cream cheese should be super soft now and blend right in, making it all creamy and dreamy. It might look a bit weird or separated at first, just keep whisking! It’ll come together, promise.
- Add the shredded chicken back into the creamy sauce. Stir it all up. Let it hang out on warm while you cook your pasta.
- Cook your angel hair pasta according to the package directions. Drain it really well. Angel hair cooks super fast, so don’t wander off!
- Serve that glorious creamy chicken mixture right over the hot pasta. Sprinkle with parsley if you’re feeling fancy.
Things I’ve Learned Along the Way (Notes)
Don’t try to add the pasta directly to the crock pot to cook. Trust me on this. It gets gummy and weird. Cook it separately right at the end.
If the sauce seems too thick after whisking, you can add a splash more chicken broth or even a little bit of the hot pasta water to thin it out. If its too thin (unlikely but possible), you could let it cook with the lid slightly ajar for the last 15 minutes or so.
This recipe is pretty rich, so a little goes a long way!
Fun Twists I’ve Tried (Variations)
- Mushroom Madness: Sauté about 8 oz of sliced mushrooms in a separate pan and stir them in during the last 30 minutes of cooking. Adds a nice earthy flavor.
- A Little Kick: Sometimes I add a pinch (or two!) of red pepper flakes along with the Italian dressing mix for a tiny bit of heat.
- Bacon Makes Everything Better?: Crumbled cooked bacon sprinkled on top before serving? Yep, it works.
- What Didn’t Work: Okay, so I once tried adding frozen broccoli florets at the beginning thinking they’d cook perfectly. Nope. Total mush. If you want veggies, stir in some steamed peas or broccoli *right* at the end with the shredded chicken. Lesson learned.
Equipment You’ll Need (Probably)
Well, obviously, a slow cooker! Any size from 4 to 6 quarts should work just fine for this amount. If yours tends to run hot, maybe check the chicken on the earlier side of the cooking time.
You’ll also need a bowl for mixing the sauce, forks for shredding, and a whisk. And a pot for the pasta, naturally. No fancy gadgets required, which is always a bonus.
Storing the Leftovers (If Any!)
Just pop any leftovers into an airtight container and stick it in the fridge. It should technically last for 3-4 days… though honestly, in my house, it never makes it past day two! The sauce might thicken up a bit when cold; just add a splash of milk or broth when reheating gently on the stove or in the microwave. I actually think the flavor is even better the next day sometimes!
How We Like to Eat It
Angel hair pasta is classic for a reason – it just holds that creamy sauce so well! But honestly, egg noodles are fantastic too. We’ve even served it over fluffy white rice or mashed potatoes when we were out of pasta. A simple green salad or some steamed green beans on the side helps cut through the richness. My family insists on garlic bread for soaking up every last bit of sauce.
Pro Tips (Learned From My Mistakes!)
- Soften the cream cheese! Seriously, leave it on the counter for maybe 30 minutes before you start. It makes whisking the sauce *so* much easier later. Cold cream cheese = lumpy sauce potential.
- Don’t overcook the chicken. Chicken breast can go from tender to tough pretty fast, even in a slow cooker. Start checking it at the lower end of the cooking time range.
- I once tried rushing the shredding step and just chunked the chicken instead. Regretted it! Shredding gives you more surface area to soak up that amazing sauce. Take the extra minute, it’s worth it.
Your Questions Answered (Maybe?)
Can I use frozen chicken breasts?
You *can*, but I really recommend thawing them first. Frozen chicken releases more water as it cooks, which can make your sauce thinner, and it might not cook as evenly. If you must, add maybe an extra hour to the low cooking time, but keep an eye on it.
Is this spicy?
Nah, not at all! The Italian dressing mix just adds savory flavor, not heat. If you *want* spice, add those red pepper flakes I mentioned!
Can I make this ahead of time?
Totally! You can cook the chicken and sauce completely, let it cool, and store it in the fridge. Then just reheat gently on the stove or in the crock pot on warm when you’re ready to eat, and cook the pasta fresh. Perfect for meal prep!
Help! My sauce seems thin?
Don’t panic! First, make sure you whisked it really well to incorporate the cream cheese. If it’s still too thin for your liking, you can remove the lid and cook on high for another 15-20 minutes to let some liquid evaporate. Or, mix a teaspoon of cornstarch with a tablespoon of cold water, stir it in, and let it cook for a few more minutes – that usually does the trick.
gaxown
