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Crock pot angel chicken: Creamy slow-cooker chicken over angel hair for weeknights Pinterest recipe pin

Crock Pot Angel Chicken with Creamy Italian Sauce

Tender slow-cooked chicken breasts finished in a silky, reduced cream sauce and served over delicate angel hair pasta for a texture-focused weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken breasts thawed
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt divided
  • 1/4 teaspoon black pepper
  • 1 cup low-sodium chicken broth
  • 1/2 cup thinly sliced yellow onion
  • 2 cloves garlic minced
  • 2 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 1/2 cup reserved crock-pot cooking liquid strained if desired
  • 1/2 cup low-sodium chicken broth additional for sauce
  • 1/2 cup heavy cream
  • 12 ounces angel hair pasta
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup grated Parmesan optional
Optional
  • 1/3 cup chopped sun-dried tomatoes optional
  • 1 tablespoon lemon zest optional

Equipment

  • 1 6-quart crock pot (slow cooker)
  • 1 12-inch skillet
  • 1 Instant-read thermometer
  • 1 Large pot for boiling pasta (for 12 ounces)

Method
 

Prepare the chicken
  1. Pat chicken breasts dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper; place in the crock pot with 1 cup chicken broth, Italian seasoning, minced garlic, and sliced onion.
Slow-cook
  1. Cover and cook on LOW for 3 1/2–4 hours or on HIGH for 2–2 1/2 hours until an instant-read thermometer reads 160°F in the thickest part.
Make the sauce
  1. Melt butter in a 12-inch skillet over medium heat, whisk in flour and cook 1 minute to make a light roux, then whisk in 1/2 cup reserved crock-pot liquid and 1/2 cup chicken broth; bring to a gentle simmer.
  2. Stir in heavy cream and simmer 4–6 minutes until the sauce thickens and coats the back of a spoon; season to taste with up to 1/4 teaspoon salt.
Finish and serve
  1. Remove chicken from the crock pot and rest 5 minutes, while cooking angel hair to al dente in salted boiling water (2–3 minutes) and reserving 1/2 cup pasta water.
  2. Slice chicken across the grain into 1/4-inch slices. Toss pasta with most of the sauce, using reserved pasta water to adjust consistency, plate pasta, top with sliced chicken, and spoon remaining sauce over the chicken. Garnish with parsley and Parmesan if using.

Notes

Do not use frozen chicken in the crock pot; thaw first. If the sauce looks oily after adding cream, lower heat and whisk in a teaspoon of cold water or a squeeze of lemon to bring it back together. For a gluten-free version, substitute a GF flour or use a cornstarch slurry during the final simmer.