When I am asked what my favorite crock pot recipe of all time is, this recipe for Crockpot Angel Chicken immediately comes to mind. We have made it a million different ways, but this angel chicken recipe is my favorite.
How to Make Crock Pot Angel Chicken
We originally found this recipe in Gooseberry Patch’s Hometown Christmas Cookbook and it quickly became a family favorite. In fact, we shared a recipe for it a while back, served over our favorite quick rice. This recipe has been on our mealtime rotation ever since.
Here is a video of an Instant Pot adaptation of this recipe.
Crock Pot Angel Chicken
Now, truth be told, anytime I say I am making Crockpot Angel Chicken, my crew cheers… however, there is one minor issue with the original way we made the recipe that made me a little uncomfortable serving it up for company. The sauce for this dish is incredible, but between you and me, it breaks apart a bit (like a lot of crock pot recipes) and is not nearly as pretty as it is delicious. So, I began messing with the method of the recipe and tweaked it just a bit and sure enough, we got that creamy sauce looking as yummy as it tasted! This recipe is the final product.
Crockpot Angel Chicken
Ingredients
- 4-6 Boneless Skinless Chicken Breasts
- ¼ Cup Butter- Melted
- ½ Cup Sherry can substitute chicken broth
- ½ Cup Chive and Onion Cream Cheese- Softened
- 10¾ oz Can Cream of Mushroom Soup
- 1 oz Package Italian Dressing Mix
- 12 oz Cooked Angel Hair Pasta or Spaghetti
Instructions
- Place all ingredients-except chicken-in a mixer and mix on low for 2 minutes.
- Place chicken in the crockpot and slather mixture over the top.
- Cook on low for 4-6 hours.
- Serve over angel hair pasta or spaghetti.
Video
Slow Cooker Recommendation
My standard go-to for this recipe has to be my Set ‘n Forget Programmable Slow Cooker, however, I think I have probably used about every one of my 5-6 qt slow cookers with this dish! The key to success is to make sure not to overcook your chicken. So, around 4 hours I begin to check the chicken for tenderness and let it cook until it is nice and tender but not overcooked.
Affiliate links were used in this post.
Deborah Thompson says
May 21, 2017 at 3:00 pmCris, this sounds DELISH!!!!! This is on for tomorrow night. I LOVE all ur recipes! Blessings to you-have a great week!
Tracie Kerns says
May 21, 2017 at 10:00 amThis is phenomenal!! I had everything but the angel hair or spaghetti noodles so I just made the egg noodles I had! My family LOVED it!!! Thanks Cris!!!
June Hamilton says
April 10, 2017 at 3:42 pmGolden mushroom soup is so much better. We love this!
Laura says
March 10, 2015 at 1:55 pmI’m confused about the quantity on the cream of mushroom soup. How many cans should it be?
Cris says
March 10, 2015 at 2:12 pmHi Laura-
The recipe calls for one of the 10 3/4 oz cans of soup. Enjoy!
Pam A says
March 4, 2015 at 6:30 pmI’m not familiar with chive onion cream cheese. Is it in a tub or is it a brick?
Cris says
March 7, 2015 at 7:05 pmHi Pam!
You find it in the tub. Enjoy!
Linda says
May 22, 2017 at 1:20 pmIt is in a tub.