Easy Crock Pot Angel Chicken

Viral Dinner Fast

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Viral Crock Pot Angel Chicken

Tender golden seared chicken breasts slow-cooked in a velvety, creamy Italian herb-infused sauce and served over delicate angel hair pasta.

★★★★★ 4.9 / 5 (512 reviews)

Prep Time15 Mins

Cook Time240 Mins

Total Time255 Mins

Ingredients

• – 1-2 Tablespoons vegetable oil
• – salt and pepper, to taste
• – 1.5 pounds boneless, skinless chicken breasts (about 2 large chicken breasts)
• – 4 ounces (½ block) cream cheese, softened to room temperature
• – 3 Tablespoons unsalted butter, softened to room temperature
• – 10.5 ounce can cream of chicken soup
• – 3 cloves garlic, minced
• – ¾ cup chicken broth
• – 1 (0.7 ounce) packet Good Seasons Dry Italian Salad Dressing Mix
• – 16 ounce box angel hair pasta
• – chopped fresh parsley, cracked pepper and/or grated Parmesan cheese (optional for serving)

Instructions

1. 1
   Warm up a seasoned cast-iron skillet utilizing a medium-high burner setting, pouring in 1-2 Tablespoons of vegetable oil and tilting the pan to distribute it across the bottom surface. Dust an even coating of salt and pepper according to your taste preferences over both faces of the 1.5 pounds of boneless, skinless chicken breasts.
2. 2
   As soon as the oil begins to shimmer, transfer the seasoned meat into the skillet and pan-sear each side for roughly 2-3 minutes until a beautiful golden crust develops, then transfer the pan away from the heat source.
3. 3
   Take a separate medium-sized mixing bowl and introduce the 4 ounces (½ block) of room-temperature softened cream cheese along with the 3 Tablespoons of softened unsalted butter, whipping the two components together until they form a perfectly uniform consistency.
4. 4
   Integrate the 10.5 ounce can of cream of chicken soup, the 3 cloves of minced garlic, the ¾ cup of chicken broth, and the 1 (0.7 ounce) packet of Dry Italian Salad Dressing Mix straight into the dairy base, beating the mixture thoroughly until everything is completely incorporated.
5. 5
   Apply a light layer of non-stick aerosol spray across the inner lining of your slow cooker, then arrange the pan-seared poultry pieces evenly across the bottom floor of the appliance.
6. 6
   Pour the prepared savory soup emulsion directly over the top of the seared meat, then fix the lid in place and cook on the LOW heat setting for 3-4 hours, checking that the meat safely reaches an internal temperature threshold of 165°F. Allowing the poultry to simmer for an extended duration will increase its tenderness, though the pieces will eventually begin to shred apart into the sauce. Keep in mind that you should always utilize an accurate meat thermometer to confirm doneness, as individual slow cooker units vary in heat output and the thickness of the poultry impacts the timing.
7. 7
   Just before you are ready to plate the meal, boil the 16 ounce box of angel hair pasta inside a large pot of salted water according to the directional steps on the box until it is just al dente, then pour it into a colander to drain.

Frequently Asked Questions

Why do you recommend searing the chicken breasts before putting them in the Crock Pot? Searing the chicken breasts in a hot skillet for 2-3 minutes locks in the natural juices and creates a golden-brown outer layer. This carmelization step adds an incredible depth of rustic flavor to the final sauce that you cannot achieve by slow cooking raw chicken.

Can I substitute chicken tenders for chicken breasts in this recipe? Absolutely! Chicken tenders make a wonderful substitute. Since they are smaller and thinner than full chicken breasts, they will cook much faster in the slow cooker. Keep a close eye on the internal temperature, as they usually reach 165°F in about 2 to 2.5 hours on low.

How do I control the saltiness of the cream sauce? The Dry Italian Dressing packet contains an inherent amount of sodium. To keep the salt levels perfectly balanced, we highly recommend utilizing a low-sodium or completely salt-free version for both your canned cream of chicken soup and chicken broth. You can always add a pinch of salt at the very end after tasting!