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Creamy Crock Pot Angel Chicken served over angel hair pasta with garlic Parmesan sauce, parsley, and freshly grated Parmesan.

Creamy Crock Pot Angel Chicken

Tender slow-cooked chicken breasts in a creamy garlic-Parmesan Italian-style sauce served over delicate angel hair pasta for an easy family dinner.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts, fully thawed
  • 12 ounces dry angel hair pasta
  • 8 ounces full-fat cream cheese softened and cubed
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 3/4 cup freshly grated Parmesan cheese
  • 2 tablespoons unsalted butter cut into small pieces
  • 4 garlic cloves minced
  • 1 1/2 teaspoons Italian seasoning
  • 1 teaspoon Dijon mustard
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 3/4 teaspoon kosher salt divided, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley
  • Reserved pasta water as needed

Method
 

  1. Make sure the chicken breasts are completely thawed before beginning.
  2. Lightly grease the inside of a 6-quart slow cooker.
  3. Pat the chicken dry and season with salt, black pepper, paprika, garlic powder, and onion powder.
  4. Arrange the chicken breasts in a relatively even layer in the slow cooker.
  5. Scatter the minced garlic over and around the chicken.
  6. Sprinkle with Italian seasoning.
  7. Arrange the cubed cream cheese and butter over and around the chicken.
  8. Add the Dijon mustard.
  9. Pour the chicken broth around the chicken.
  10. Cover securely with the slow-cooker lid.
  11. Cook on LOW for approximately 4–5 hours or HIGH for approximately 2–3 hours, checking toward the lower end of the range.
  12. Verify that the thickest portion of each chicken breast has reached at least 165°F (74°C).
  13. Transfer the cooked chicken to a clean plate and cover loosely.
  14. Whisk the cream cheese, butter, broth, garlic, seasonings, and chicken juices remaining in the slow cooker until smoother.
  15. Stir in the heavy cream.
  16. Gradually stir in the freshly grated Parmesan.
  17. Cover and cook on HIGH for another 10–15 minutes if needed, until the sauce is creamy and smooth.
  18. Taste and adjust the seasoning.
  19. Meanwhile, bring a large pot of salted water to a boil.
  20. Cook the angel hair pasta according to package directions until al dente.
  21. Reserve approximately 1/2 cup pasta water, then drain the pasta without rinsing.
  22. If necessary, thin the creamy sauce with reserved pasta water or warm chicken broth.
  23. Leave the chicken breasts whole, slice them thickly, or shred into large pieces.
  24. Divide the angel hair pasta between serving plates.
  25. Place the chicken over the pasta.
  26. Spoon the creamy Parmesan sauce generously over the chicken and pasta.
  27. Garnish with chopped parsley, black pepper, and additional Parmesan if desired.
  28. Serve immediately.

Notes

Always thaw chicken completely before placing it in a slow cooker.
Chicken should reach a minimum internal temperature of 165°F (74°C).
Slow-cooker cooking times vary considerably according to the appliance and thickness of the chicken breasts.
Keep the slow-cooker lid closed as much as possible during cooking.
Do not cook the angel hair pasta in the slow cooker. Prepare it separately near serving time.
Use low-sodium chicken broth because Parmesan contributes salt.
Freshly grated Parmesan generally produces the smoothest sauce.
If the sauce becomes too thick, add reserved pasta water or warm chicken broth a few tablespoons at a time.
Store pasta separately from chicken and sauce when possible.
Refrigerate cooked chicken leftovers for up to 3–4 days.
Reheat leftovers to 165°F (74°C) using a stove, microwave, or conventional oven rather than reheating them in the slow cooker.