Crockpot Angel Chicken is a simple and comforting dish that’s perfect for busy days. It’s made with tender chicken cooked low and slow in a crockpot, keeping it juicy and full of flavor. The name says it all—this chicken turns out so soft and tasty, it feels like a little bit of heaven on your plate.
I love how easy this recipe is to put together. You just pop all the ingredients into the crockpot and let it do its magic while you go about your day. The best part is coming back to a warm meal without any fuss. I often add a few herbs or a splash of cream to make it extra cozy, and it always gets compliments from family and friends.
My favorite way to serve Crockpot Angel Chicken is over a bed of rice or fluffy mashed potatoes, so the delicious sauce soaks right in. It’s one of those meals that feels like a warm hug after a long day. If you’re looking for a dish that’s both comforting and hands-off, this one’s definitely worth trying.
Key Ingredients & Substitutions
Chicken breasts: They work best here because they shred nicely and stay moist in the crockpot. You can swap for boneless skinless thighs if you want richer flavor and more tenderness.
Cream of chicken soup: This adds creaminess and depth. If you want a homemade alternative, mix chicken broth with a bit of flour or cornstarch and some cream or milk.
Sour cream: It gives the sauce a tangy, creamy texture. Greek yogurt is a great substitute if you want to lighten it up.
Ranch seasoning mix: This brings savory herbs and spice into the mix. If you don’t have ranch, try Italian seasoning with garlic powder and onion powder for a fresh twist.
Angel hair pasta: Its thin strands soak up sauce well and cook quickly. You can swap for spaghetti or any other pasta shape you prefer.
How Do You Make Sure the Chicken Stays Tender and Moist?
Cooking chicken low and slow in the crockpot is the key. Follow these tips:
- Use boneless, skinless chicken so it cooks evenly and shreds easily.
- Add enough sauce to cover the chicken for moisture and flavor.
- Cook on low for 4–6 hours rather than high, which keeps the chicken from drying out.
- Once cooked, shred the chicken in the crockpot so it can soak up all the sauce.
- Don’t overcook the chicken—check tenderness around the lower end of the cooking time.
Equipment You’ll Need
- Slow cooker (crockpot) – I like it because it hands-free cooks the chicken evenly while you relax.
- Mixing bowl – perfect for blending the soup, sour cream, and seasoning easily.
- Kitchen tongs or forks – handy for shredding the cooked chicken smoothly.
- Pot for pasta – regular pot to cook the angel hair pasta quickly and easily.
- Strainer or colander – to drain the pasta once it’s cooked.
- Serving spoon – for mixing the shredded chicken back into the sauce and serving.
Flavor Variations & Add-Ins
- Use cooked bacon bits or crispy pancetta for extra flavor and crunch.
- Add sautéed mushrooms or spinach to the sauce for more veggies and richness.
- Swap ranch seasoning with a packet of Italian herbs, garlic powder, and paprika for a different spice profile.
- Stir in grated Parmesan or mozzarella cheese just before serving for melty, cheesy goodness.
Crockpot Angel Chicken
Ingredients You’ll Need:
- 2 pounds boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of chicken soup
- ½ cup sour cream
- 1 packet ranch seasoning mix (about 1 oz)
- ¼ cup chicken broth or water
- 8 oz angel hair pasta
- 1 tablespoon olive oil or butter (optional, for serving)
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe requires about 10 minutes for prep and 4 to 6 hours to cook in the slow cooker on low (or 2 to 3 hours on high). You’ll also need about 10-15 minutes to cook the pasta before serving.
Step-by-Step Instructions:
1. Prepare the Chicken and Sauce:
Place the chicken breasts in your crockpot. In a separate bowl, mix the cream of chicken soup, sour cream, ranch seasoning, and chicken broth until smooth. Pour this sauce evenly over the chicken, making sure all pieces are coated well.
2. Cook in Crockpot:
Cover and cook on low for 4 to 6 hours, or on high for 2 to 3 hours, until the chicken is tender and fully cooked.
3. Cook the Pasta:
About 20 minutes before serving, bring a pot of salted water to a boil. Cook the angel hair pasta according to the package directions until al dente. Drain and set aside.
4. Shred Chicken and Combine:
Carefully remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir to mix with the creamy sauce, warming it through.
5. Serve and Garnish:
Plate the cooked angel hair pasta and spoon the creamy shredded chicken on top. Drizzle some sauce over the pasta for extra flavor. Garnish with fresh chopped parsley and a light sprinkle of black pepper. Add a drizzle of olive oil or melted butter if you like for richness.
Can I Use Frozen Chicken in This Recipe?
Yes, but make sure to fully thaw the chicken before adding it to the crockpot to ensure even cooking. Thaw overnight in the fridge or use the cold water method for quicker thawing.
Can I Substitute the Ranch Seasoning Mix?
Absolutely! If you don’t have ranch seasoning, try using Italian seasoning with garlic powder and onion powder, or use a homemade blend of herbs like dill, parsley, and chives combined with salt and pepper.
Can I Make This Ahead of Time?
Yes, you can prepare the sauce and chicken in the crockpot in advance, then refrigerate for up to 2 days before cooking. Alternatively, make the whole dish and store leftovers in an airtight container for up to 3 days.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Adding a splash of chicken broth can help keep the sauce creamy when reheating.