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Crock Pot Angel Chicken: Hands-Off Creamy Slow-Cooker Dinner for Weeknights Pinterest recipe pin

Crock Pot Angel Chicken with Creamy Italian Sauce

Tender seared chicken breasts slow-cooked in a creamy Italian-style sauce, finished with a cornstarch slurry and served over angel hair pasta for an easy, elegant weeknight dinner.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts patted dry
  • Salt and black pepper to taste
  • 1 teaspoon Italian seasoning divided
  • 1 tablespoon olive oil
  • 1 10.5- ounce can condensed cream of chicken soup or cream of mushroom
  • 1/3 cup low-sodium chicken broth
  • 1/2 cup milk whole milk or half-and-half
  • 3 cloves garlic minced
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes optional
  • 3/4 cup freshly grated Parmesan divided
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 12 ounces angel hair pasta cooked according to package
  • 1 tablespoon chopped fresh parsley optional
Optional additions
  • 1/3 cup chopped sun-dried tomatoes optional
  • 8 ounces sliced cremini mushrooms optional

Equipment

  • 1 6-quart slow cooker
  • 1 12-inch skillet
  • 1 Medium pot for pasta
  • 1 Small bowl for slurry

Method
 

Prep and sear
  1. Season the chicken breasts on both sides with salt, pepper, and 1 teaspoon Italian seasoning; heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat until shimmering, then sear the breasts 1 to 2 minutes per side until lightly browned.
Slow-cooker phase
  1. Place seared breasts in a single layer in a 6-quart slow cooker. Whisk the condensed soup, 1/3 cup chicken broth, 1/2 cup milk, minced garlic, 1/2 teaspoon onion powder, 1/4 teaspoon crushed red pepper (if using), and 1/2 cup Parmesan, then pour over the chicken. Cover and cook on LOW for 2 to 2 1/2 hours or on HIGH for 1 to 1 1/4 hours, checking internal temperature and stopping when chicken reaches 165°F.
Finish and thicken
  1. When chicken is about 160–165°F, remove 2 tablespoons of hot sauce to a small bowl and whisk with 1 tablespoon cornstarch until smooth; stir the slurry back into the slow cooker, add the remaining 1/4 cup Parmesan and parsley, turn to HIGH, and cook 4–6 minutes until sauce thickens and becomes glossy.
Serve
  1. Slice or shred the chicken and spoon over cooked angel hair pasta; garnish with extra Parmesan and parsley and serve immediately.

Notes

Sear the breasts briefly before slow cooking to lock in juices. Check internal temperature early to avoid overcooking—165°F is the target. If the sauce seems thin, whisk a cornstarch slurry into hot sauce and simmer 4–6 minutes to thicken. Leftovers keep 3 days in the fridge or freeze up to 2 months.