1. Prep the Crockpot
Place chicken in the slow cooker. Top with mushrooms (if using).
2. Make the Sauce
In a bowl, whisk soup, cream cheese, broth, melted butter, Italian seasoning, garlic, thyme, and pepper until smooth.
Pour over chicken.
3. Cook to Tender Perfection
Cover and cook on:
LOW 4-5 hours (best for thighs)
HIGH 2-3 hours (for breasts)
Shred chicken slightly with forks before serving.
4. Serve & Enjoy!
Cook pasta al dente.
Spoon chicken and sauce over noodles.
Garnish with parsley and Parmesan.
Pro Tips for the Best Angel Chicken
🔥 Extra creamy? Stir in ½ cup heavy cream at the end.
🍄 Mushroom lover? Use 2 cans of soup + extra sautéed mushrooms.
🍷 Fancy twist? Deglaze the pan with white wine before adding broth.
🧊 Freeze for later? Store sauce + chicken (without pasta) for 3 months.
FAQs
Can I use frozen chicken?
Yes! Add 1 extra hour to cook time (check internal temp: 165°F/74°C).
How do I thicken the sauce?
Mix 1 tbsp cornstarch + 2 tbsp cold water, stir into the pot, and cook 10 more minutes.
Can I make this gluten-free?
Use GF cream of mushroom soup and pasta.
Serving Ideas
🍝 Classic: Toss sauce directly with pasta
🥗 Lighter option: Serve over zucchini noodles
🍞 Comfort food duo: Pair with garlic bread
Final Thoughts
This Crockpot Angel Chicken is creamy, flavorful, and impossibly easy—the kind of meal that tastes like you spent hours cooking (but didn’t!).
Warning: You’ll crave this weekly.
