Angel Chicken is the set-it-and-forget-it dinner your busy weeknights have been praying for. Toss it in the slow cooker in under 5 minutes, then go live your life while it transforms into a rich, creamy, plate-licking masterpiece. Serve it over angel hair pasta, mashed potatoes, biscuits, or rice—because, honestly, this sauce deserves a carb-worthy throne. One bite, and your family will think you’ve been cooking all day. (Don’t correct them. 😉)
Spray the inside of the crockpot with no stick cooking spray.
Add the chicken breast.
Add the garlic.
Soften the butter and cream cheese in the microwave.
Whisk until smooth.
Whisk in the cream of chicken soup (don't dilute it).
Add the Italian dressing mix and the chicken stock.
Whisk until well mixed.
Pour over the chicken breasts.
Cover and cook on low for 6 to 8 hours.
OPTIONAL: 30 minutes before the cooking time is finished shred the chicken breasts with two forks and continue to cook in the sauce.
Just before chicken is done cook the angel hair pasta. Drain.
Serve the chicken over the pasta.
Video
Notes
Storage:Store leftovers in an airtight container (or covered with plastic wrap) in the fridge for up to three days.You probably don't want to freeze leftovers. The sauce can become grainy.Tips:Be sure to spray the crockpot well with no stick cooking spray for easy clean-up (or use a slow cooker liner).The Italian salad dressing mix that you want to use is the dry powdered mix, it's not a container of salad dressing. Don't substitute, it's not the same thing. This is VERY important.Also do not mix the packet like it tells you to on the back of the package. This is meant to be used dry!