Introduction

Crock Pot Angel Chicken is a creamy, comforting dish that’s perfect for busy days when you want a delicious meal waiting for you. With tender chicken breasts slow-cooked in a rich, garlicky sauce, this recipe is both simple and satisfying.

A white plate holds a nest of thin yellow spaghetti as the base layer, topped with a creamy white sauce that coats the pasta unevenly, showing a smooth, slightly thick texture. On top of the sauce sits a large, golden-brown grilled chicken breast sprinkled with small pieces of green parsley and black pepper, adding contrast to the dish. A fork gathers some spaghetti and sauce near the plate’s edge, showing the pasta’s soft and twisty form. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 (recommend low or no sodium if sensitive to salt)
3 cloves garlic, minced
¾ cup chicken broth (recommend low or no sodium if sensitive to salt)

Instructions

Step 1: Heat vegetable oil in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, then brown each side in the skillet until golden, about 2-3 minutes per side.
Step 2: Transfer the browned chicken to the crock pot. In a bowl, mix together cream cheese, butter, cream of chicken soup, minced garlic, and chicken broth until smooth.
Step 3: Pour the mixture over the chicken breasts in the crock pot, making sure they are well coated.
Step 4: Cover and cook on low for 4-6 hours or on high for 2-3 hours until the chicken is tender and cooked through.
Step 5: Serve the angel chicken hot, spooning extra sauce over rice, noodles, or vegetables as desired.

Tips & Variations

Substitute Greek yogurt for cream cheese for a lighter sauce with tangy flavor.
Add chopped mushrooms or spinach to the crock pot for extra veggies.
Use bone-in chicken thighs instead of breasts for juicier meat.
If you prefer a thicker sauce, stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of water during the last 30 minutes of cooking.

Storage

Store leftover angel chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, adding a splash of chicken broth if the sauce has thickened too much.

How to Serve

A white plate holds a bed of thin, yellow spaghetti noodles with a creamy white sauce covering parts of the noodles. On top of the noodles sits a large piece of golden-brown chicken breast, also covered with creamy sauce dotted with black pepper and small green herb pieces. A fork rests against the plate, twirling some noodles coated in sauce. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble everything in the crock pot insert the night before, refrigerate it, and start cooking in the morning. Just allow extra cooking time if the ingredients are cold.

Is this recipe suitable for freezing?

Yes, cooked angel chicken freezes well. Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Crock Pot Angel Chicken Recipe

Print Recipe

★★★★★

4.8 from 500 reviews

Crock Pot Angel Chicken is a creamy, comforting slow-cooked dish featuring tender chicken breasts simmered in a luscious blend of cream cheese, butter, garlic, and cream of chicken soup. Perfect for a hands-off dinner, this recipe yields juicy, flavorful chicken that pairs wonderfully with rice or mashed potatoes.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 4-6 hours (low) or 2-3 hours (high)
Total Time: 4 hours 15 minutes (low) or 2 hours 15 minutes (high)
Yield: 4 servings 1x
Category: Main Course
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Chicken and Seasoning

1.5 pounds boneless, skinless chicken breasts (about 2 large chicken breasts)
1–2 Tablespoons vegetable oil
Salt and pepper, to taste

Sauce

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 (recommend low or no sodium if sensitive to salt)
3 cloves garlic, minced
¾ cup chicken broth (recommend low or no sodium)

Instructions

Prepare Chicken: Pat the chicken breasts dry and season both sides generously with salt and pepper. Heat the vegetable oil in a skillet over medium-high heat and sear the chicken breasts for 2-3 minutes on each side until golden brown. This step locks in flavor and moisture.
Mix Sauce Ingredients: In a mixing bowl, combine the softened cream cheese, unsalted butter, cream of chicken soup, minced garlic, and chicken broth. Whisk together until the sauce mixture is smooth and creamy.
Combine in Crock Pot: Place the seared chicken breasts into the crock pot. Pour the creamy sauce evenly over the chicken, ensuring they are well coated.
Cook: Cover and cook on low heat for 4-6 hours or on high heat for 2-3 hours, until the chicken is fully cooked and tender. Avoid lifting the lid during the cooking process to maintain heat and moisture.
Serve: Once done, carefully remove the chicken from the crock pot and serve with your favorite side, such as mashed potatoes or steamed vegetables. Spoon extra sauce over the top for added flavor.

Notes

For a lower sodium version, use low or no sodium cream of chicken soup and chicken broth.
Softening the cream cheese and butter ahead of time helps to create a smooth sauce.
Do not skip searing the chicken; it adds depth of flavor and better texture.
You can add herbs like thyme or parsley for extra aroma and taste.
This recipe pairs well with rice, pasta, or wholesome steamed vegetables.

Keywords: crock pot chicken, creamy chicken recipe, slow cooker chicken, easy dinner, comfort food, crock pot angel chicken