Slow Cooker Angel Chicken


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Angel Chicken Southern Plate

If you’ve never heard of or had Angel Chicken, you’re in good company! Until last week we fit into that category. Once we had our first bite, though, we were hooked. My husband kept saying “Oh man. Oh man. Oh man. You have GOT to get this recipe.”

So I called up Gricelda, who is not a Disney Princess although her name leads you to believe that, and asked if she would share. She had been kind enough to cook this wonderful supper for my family and she immediately said “Of course I’ll share!”. Maybe she should be a Disney Princess, she definitely has the personality for it!

I was thrilled to discover that Gricelda cooks this in a slow cooker AND and it easily makes enough for a hungry family!

Let’s get cookin’!

Slow Cooker Angel Chicken

 You’ll need: butter, Italian Dressing Mix (brand of your choice), Chicken Broth, Golden Mushroom Soup, Cream Cheese, Chicken, and Angel Hair Pasta. 

*A word about the sauce. Gricelda doubles the sauce in her angel chicken so there is plenty to serve atop the pasta, kind of like you do with spaghetti. We LOVED it exactly how she made it so I am bringing you her recipe with double the sauce.

Keep in mind this serves 4-6 people

dressing mix

Just grab whatever brand Italian dressing mix you see first or is least expensive. I usually get Good Seasons brand.

Slow Cooker Angel Chicken

 Place chicken in bottom of 5 or 6 quart slow cooker. 

This could fit in a 4 quart if that is all ya have. 

Slow Cooker Angel Chicken

Mix butter, italian dressing mix, broth, soup, and cream cheese in a sauce pot on top of stove.

Cook over medium heat, stirring constantly, until melted and well mixed.

 Pour sauce over. Cook on low for 6 -7 hours.

Slow Cooker Angel Chicken

 Cook Angel Hair Pasta according to package directions; drain.

There are two ways to serve this so it just depends on your personal preference. 

I like family style. 

To serve family style : Place drained pasta in bottom of 9×13 pan. Place chicken atop. Spoon sauce over. 

Slow Cooker Angel Chicken

 For individual servings: Place pasta on plate. Top with Chicken. Spoon sauce over. 

 Enjoy our new family favorite!

Special thanks to Stacey Little who just continues to overwhelm me with his kindness and friendship. He photographed my recipe for me at his house so I could share the recipe with y’all since it’s kind of difficult for me to do a whole lot in the kitchen right now. Love ya, little bro!

Slow Cooker Angel Chicken
  • ½ cup butter (1 stick)
  • 2 packets Italian Dressing Mix Powder (0.7 ounces each)
  • 1 Cup Chicken Broth (Original recipe uses white cooking wine)
  • 2 cans golden mushroom soup
  • 8 ounces cream cheese
  • 16 ounce box angel hair pasta (entire box)
  • 2-3 lbs frozen or thawed boneless skinless chicken breasts or chicken tenderloins (the more you use, the more this feeds)
  1. Mix butter, italian dressing mix, broth, soup, and cream cheese in a sauce pot on top of stove. Cook over medium heat, stirring constantly, until melted and well mixed.
  2. Place chicken in slow cooker. Pour sauce over. Cook on low for 6 -7 hours.
  3. Before serving, Cook pasta according to package directions, drain.
To Serve Family Style: Arrange pasta in 9x13 dish and place chicken on top. Pour all sauce over.
For Individual Servings: Place pasta on plate. Top with Chicken. Spoon sauce over.
  1. Serve hot.

I’ve had a lot of folks asking what happened to me. I’ve been writing journal entries on Southern Plate ever since that day after I got out of the ICU in Arkansas. Long story short: I broke both my legs.

To read the full story from the start, please click here.

To go straight to the latest entry, please click here.  


“Integrity is not a conditional word. It doesn’t blow in the wind or change with the weather. It is your inner image of yourself, and if you look in there and see a man who won’t cheat, then you know he never will.”

~John D. McDonald


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  1. Adeline says

    WOW……this is so good, but very rich and boy does it make a lot. I was so short on time so I used rotisserie chicken. I just mixed the sauce up heated it on the stove top then put chicken in and heated slowly in microwave.
    I used the Herb & Garlic dry salad mix and boy if you like garlic you’ll love this…
    and I used the fettuccini noodles. I’ll make this again for sure. If you’re salt sensitive you might want to use only 1 pkg. of the dry salad mix.
    I did thin my sauce down a tiny bit because it was more like gravy so I used 1/2 cup chicken broth and I think that I could have used milk & it would have still been great . There is only 2 of us and I had enough left over for 3 meals… this is a great meal for the freezer !
    I also served this over rice the second time and hubby still loved it.
    Thank You so much for sharing

  2. Janel says

    I fixed this recipe last night for guests and everyone liked it very much. It is a very tasty dish and ohhhhhh so easy to fix in the Crockpot. It does make a large amount which is nice when you are having a large group to cook for. I think next time I may try using noodles rather than the pasta. Since I was short of time yesterday just before my company arrived and I knew this in advance, I fixed the sauce the day before and reheated it just before serving it last night and that worked great. This recipe is definitely a “keeper.” Thanks again for a wonderful, tasty dish, Christy.

    • Rhonda McCormick says

      Me again. This filled my kitchen with the most wonderful smell all day, and it did not disappoint when suppertime rolled around. This was my first time making it but most definitely will not be the last. I did fix rice instead of pasta, simply because my family prefers rice with chicken dishes (that, and the fact that we had spaghetti over the weekend). I am serving it up with baby butter beans, sliced tomatoes, and garlic toast. Thank you for sharing this recipe!

  3. Amanda Reid says

    Ever since you posted this it’s become a regular meal in our house! We eat it with any kind of noodle, potatoes, our rice. My husband’s favorite is potatoes :-) I even impressed my grandmother with it when she came to visit us from Texas, she even asked for the recipe (along with the recipe for your peanut butter cookie cheesecake bars!) I just wanted to let you know how much we love this and thank you for posting it. We’re having it again for dinner tonight!

  4. Cathy in Birmingham says

    This is soooo good! I have made it twice now. The first time, my crockpot refused to cooperate so I baked it in the oven. Yesterday, my NEW crockpot did a fine job making every bit of the chicken just as tender as could be! I think I will cut back on seasonings next time; it’s a little salty for me. Seeing substitution ideas here is so helpful. Thank you! You are such an inspiration! Wishing you a full and speedy recovery.

  5. Sherry in Huntsville says

    I just had to tell you that my husband (who doesn’t like ANYTHING new since 1970) really liked this. Since I don’t like anything more than twice a year( HA! HA!) liked it is a real plus! He even (gasp) said why don’t I heat the leftovers up the next day, because it was so good. Thank you! Good, easy, and tasty!

  6. sherri says

    This was really easy and the boys loved it. I am always running to get my son from whatever sporting practice he is at. He is always starving when he gets in the car and there is only so much fast food I can stomach him eating. I picked him and a buddy up from football practice and told him dinner was done at home. I made this over rice instead of noodles (being Italian I use enough pasta) They ate so much I had to make more rice so I could eat. I started with 2 cups of dry rice. My girlfriend called me two days later and asked for the recipe because that is all her son talked about for 2 days! I also really liked the sauce. I highly recommend you give this a try!

  7. Amber says

    I have made this dish several times and I absolutely love it. Last night I made it and my husband got home from work before me and he doctored it a little. He added a can of artichoke hearts, sliced black olives, some minced garlic and a little lemon juice. Let me tell you, it was delishious!!!! I also didn’t have any chicken stock on hand, so I used milk instead. We are having the leftovers tonight!!! ;)

  8. Denise says

    I made this for lunch after church so I turned the slow cooker on high. We left the house at 9:15 and got back at 12:40 and it was fine. Really rich but really tasty! We have lefovers so I am going to serve it over rice the next time. I know it will be great! We had this dish and fresh bread from the bread machine waiting on us when we got home from church and it was “heavenly”! :)

  9. says

    I could eat this without the chicken, the sauce is THAT good. I crave it. There is something about that luscious sauce with the fine texture of the angel hair pasta that is just incredible. I’ve also doctored it with curry powder (1 tablespoon was ALMOST enough, but two tablespoons was way too much), and a jar of sliced mushrooms. Holy cow. And I always freeze some because it makes me really happy to be hungry and tired and find this in the freezer. Maybe next time I’ll make it with the curry again, and extra mushrooms, and leave out the chicken.

    • Philippa says

      Sorry I’m late with this suggestion. This won’t taste the same as Christy’s recipe, but you can use Italian dried herb mix in place of the salad dressing mix. Add a little black pepper, onion powder and garlic powder. I cook for someone who must have low-salt meals, and I do this. I also add a drop of white wine to bring the flavors together. I can’t give you amounts because I don’t measure. I hope this helps others who must have low-salt meals.

    • Amanda says

      You can easily make your own “cream of” soup and control everything in it. Much healthier and much more tasty in my opinion. Make a basic roux and add sautéed celery or mushrooms and a half milk/chicken broth mixture and there you go.

  10. MARSHA G says

    Christy, I am not happy you got hurt but BOY am I ever so glad your friend shared this recipe it is so good. I have made it many times since you shared it with us. As for the cream cheese for the lady that doesn’t like it I honestly can’t taste cream cheese once it is melted with the soup. All I taste is creamy yummy goodness. I had never used the GOLDEN Mushroom soup before and since this recipe I have used it for many other things. THANK YOU CHRISTY for teaching this old dog new tricks!!!!! Please tell me you are working on book number 3 as I am chomping at the bit to get it.

  11. Karen Gregory says

    Decided to make this and was fully prepared for my husband not to like it. He’s an extremely picky eater. However, I think I saw his eyes roll back in his head after the first bite. And with his mouth still full, he said “This is definitely a keeper!”

  12. kvanvuren says

    I made this tonight and it was really good! I had to make it a stovetop meal because I didn’t have time for making it in the crockpot. I only used 1 italian dressing packet, low sodium cream of mushroom/chicken soups, low fat cream cheese and half cup white wine and half cup water instead of chicken broth. I added garlic powder, parsley and italian seasoning to make up for only one italian dressing packet used. I will definitely make this again. Thanks for the recipe!

  13. Saskia says

    Hi Christy,

    I am reading this recipe in the UK. Could you tell me the size of soup tin and powder packet? and just checking that it is a salad dressing packet that you use.
    Many thanks.

  14. Kelly Stewart says

    This was such a big hit at our house. You can tell a lot by a dish how it taste left-over. This tasted even better the second day. I homeschool my son an we had it for lunch the next day. I have been telling everyone about it. Thanks again, Christy!

  15. Brittany R says

    This recipe was such a hit at my house! It is delicious and ridiculously easy! I just stick the chicken in the crock pot before I go to work and dinner is ready when we get home. I also bought the Taste of the South’s collector’s issue and have just loved cooking my way through Christy’s recipes. We had the chicken and spinach lasagna tonight with garlic-herb biscuit rolls. It was delicious! I just love how easy all the weeknight recipes are. If anyone needs some easy and delicious recipes, buy this magazine!

  16. linda says

    This chicken dish is so Goooooood!!!! I added some frozen broccoli florets to the pasta for the last three minutes or so. it was great. I will make this on a regular basis. All your recipes are good. I am trying to cook my way through your cookbook!

  17. Tess says

    Until this recipe I had never heard of, Golden Mushroom Soup. My daughter (11) was skeptical to try it the first time because she doesn’t like mushrooms let alone cream of mushroom soup. Upon her first bite, I believe her eyes really did roll back as she sighed and said, Mom this is heaven! The golden mushroom soup made all the difference and now I keep it on hand as a pantry staple. As for my husband, this man rarely has seconds but this time he said, I’ll have a tad bit more! This is truly comfort food, it’s like a great big hug to the soul! I have made it several times and it’s perfect for company because it makes a huge batch. For those who think it’s too saucy, just add more chicken. I fill my crockpot to the brim with chicken and it’s always tender, delicious and like my daughter said, it’s heaven!
    Thank you Christy for you and your friend for sharing this amazing recipe!

  18. Elisa says

    I have made this several times now and everyone loves it! Even my picky 3 year old eats her share. I normally use 3 larger size chicken breast and then shred the meat at the end. It makes a chunky chicken sauce. This makes the meat go further per serving and gives us enough for dinner and plenty of leftovers for lunches and a smaller dinner. We serve it over pasta and make some steamed veggies for the side. Love how easily this comes together and is suitable enough if we have drop in guests too! Thank you!

  19. Leslie says

    can not wait to make this but I can’t find the Italian dressing mix anywhere, can I use Italian dressing or do I need to keep looking for the mix? I have NEVER liked cooking until I came across your site and I have cooked every night for the last 2 weeks from your recipes! My husband has fallen in love with me more! He said its HOT to see me in the kitchen. lol

    • says

      I can usually find it at most grocery stores Leslie, have you tried Walmart? It is typically on a top shelf next to the dry Ranch dressing mix. You could try it with the liquid dressing and see how it turns out, I never have so I can’t really tell you what the difference may be.

  20. Lisa McCade says

    LOVE THIS! I made it on Sunday for my husband and brother-in-law and they loved every bite. They are the chefs in the family so that made me feel great. I am home alone tonight and decided to make it for myself! Twice in one week! (I added mushrooms today since I figured they couldn’t hurt).

    Thanks so much!

  21. Shari says

    My family loved this one! I put this on before I headed out to class today, and it was ready except for cooking the pasta and making a salad when I got home. I only made 1/2 of the sauce since I used one package of chicken tenderloins (which are at a good price at Aldi if you have one close by). I will make this again. I plan to make the slower cooker cheesy chicken & rice and the greek chicken soon. I am looking for easy to make crock pot meals for days when I’m in class all day and out in the field student teaching. Thanks for sharing!

  22. Bailey says

    Wow! After making your cheesy chicken and rice crock pot dish and finding that it was AMAZING, I searched your website for something else to make and found this.. and I’m so glad I did! This dish was amazing, and will be added to the list of “things everyone loves to eat”…much like the chicken and rice dish.

    The only change I made was only using one can of golden mushroom soup, and thats because when I went to the grocery store I misread my list and only grabbed one can. However, it was still quite delicious!

  23. Angela Regan says

    I’m a fan of some of your recipes and have your first cookbook.
    However, I tried this recipe for supper and it was just ok to me. It was bland to me. I like dishes with lots of flavor, and this one just didn’t have a lot of flavor. My family thought pretty much the same of it.

    Maybe leftovers will be better, sometimes food tastes better the next day.

    Thanks for sharing.

    • says

      Hey Angela, good to see ya! I’m sorry this didn’t work out for you. Taste buds are so different that I’ve found what pops in flavor for some is entirely bland for others and what one might consider delicious, others might consider horrendous. It’s all part of being human and the trick is to know your own tastes and your family’s and work to please those.
      Hope you have a great day! It’s raining here, so we might have to go out and dance in it later :)

  24. Keith Cavanagh says

    I made this recipe for a meeting at school without doing a demo first, and it was too salty and there wasn’t enough gravy. But until you follow a recipe exactly, you don’t know where to make the adjustments. The salt came from the soup, and the salad dressing mix (which I made from an internet recipe). Once you put it over the pasta, it leveled out; but the gravy was too thick. The golden mushroom soup didn’t have a LS option from what I can remember seeing. I will try it again with some LS cream of mushroom and see how that goes. The recipe did have a good flavor, and they ate all of it so it didn’t get skipped.

    • says

      I’ve never found it salty myself but all taste buds are different. I also use store bought dressing mix. Anytime you veer away from the original you’re gonna get something different so you and I were tasting different variances of a recipe and that could account for it. I’m so glad it wasn’t a total loss for you, though and now you know what you wanna change next time so it all turned out good in the end. Good to see you, Keith!

  25. Karen says

    Cooked this today, adjusted a couple ingredients more to my preference (that’s what I love so much about Christy’s recipes). I shredded the chicken (very easily it was so tender), and mixed into the sauce. Served over rice and was wonderful! Mixed together it will be easier for me to heat in the microwave, and I can take easily to work for lunches.

  26. Celeste says

    Wow is this ever good! Made it yesterday following the exact directions, very very tasty. I had a large package of boneless chicken breasts, 2.75 pounds, on sale for $1.88/pound (!) so I used the entire package since we like leftovers. I cut the chicken breasts into large strips, about the size of tenderloin (3 strips per breast).

    The only change I would make is to add a couple of splashes of hot sauce to perk it up, and salt and pepper. I think it just needed a little more ooomph to spark it up.

    Hubby said to add it our meal rotation, said it was a top 10!

    If you are only using a 16-20 ounce package of chicken then I would only make half of the sauce.
    Great recipe!


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