Ingredients
Equipment
Method
Load the slow cooker
- Place the chicken breasts in the slow cooker and season lightly with salt and pepper. Keep the chicken in an even layer so it cooks tender throughout.
Make the Italian cream cheese sauce
- In a bowl, combine the Italian dressing mix, cream of chicken soup, cubed cream cheese, sliced butter, and white wine or chicken broth, then pour the mixture over the chicken. You should see cream cheese and butter pieces distributed over the top.
Slow-cook until fall-apart tender
- Cover and cook on LOW for 6-7 hours, or HIGH for 3-4 hours, until the chicken is fall-apart tender. When finished, the sauce should look creamy and thick around the chicken.
Shred and finish the sauce
- Shred the chicken in the sauce using two forks, then stir until the cream cheese is completely incorporated and the sauce looks smooth. The coating should be rich and glossy as you mix.
- Taste and adjust seasoning so the sauce is well-balanced and creamy, then keep it warm in the slow cooker while you plate the pasta. If it seems thick, stir to redistribute any remaining cream cheese bits until melted.
Serve
- Serve the shredded angel chicken over cooked angel hair pasta and garnish with fresh parsley. Finish with a quick fresh crack of pepper if desired for contrast.
Notes
Pro tip: Cube the cream cheese and slice the butter before adding so they melt evenly and create a glossy sauce. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently until steaming. Freezing isn’t recommended because the cream cheese sauce can break, but you can refrigerate and refresh with a splash of broth when reheating. For a lighter option, use reduced-fat cream cheese and a reduced-fat cream of chicken soup—texture may be slightly less rich but still creamy.