Angel Chicken with Italian Dressing Mix
Tender chicken breasts slow-cooked in a rich, creamy sauce made with Italian dressing mix, cream cheese, and butter. This dump-and-go recipe delivers restaurant-quality comfort food with minimal effort. Perfect over pasta, rice, or mashed potatoes.
Ingredients
Equipment
Method
- Place chicken breasts in single layer at bottom of 4-6 quart slow cooker.
- Sprinkle entire packet of Italian dressing mix evenly over chicken. Cut cream cheese into large chunks and scatter over and around chicken. Add butter in pats on top.
- Spoon cream of chicken soup over everything, then pour in chicken broth. Don't stir—let everything layer naturally.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is tender and cooked through (165°F internal temperature).
- Remove lid and stir vigorously to combine sauce until smooth and creamy. Chicken should be so tender it shreds easily with a fork. Leave breasts whole or shred directly in slow cooker.
- Let rest 10 minutes. Serve over cooked angel hair pasta, rice, or mashed potatoes. Ladle plenty of sauce over everything. Garnish with fresh parsley if desired.
Notes
Soften cream cheese to room temperature 30 minutes before adding for smoother sauce.
Don't skip chicken broth—it keeps sauce at perfect consistency instead of too thick.
Stir thoroughly at end to fully incorporate cream cheese for silky-smooth sauce.
Pound chicken to even ¾-inch thickness for uniform cooking.
Add vegetables during last 30 minutes: sliced mushrooms, fresh spinach, or frozen peas.
Let rest 10 minutes after cooking—sauce thickens slightly and flavors settle.
Angel hair pasta is traditional, but any pasta, rice, or mashed potatoes work beautifully.
Use boneless, skinless chicken thighs for even more tender, forgiving results.
Make it lighter: Use reduced-fat cream cheese and low-sodium soup.
Make it gluten-free: Use GF cream of chicken soup and serve over rice or GF pasta.
Add white wine: Replace half the chicken broth with dry white wine for extra depth.
Make it spicy: Add ½ teaspoon red pepper flakes or diced jalapeño.
Add cheese: Fold in ½ cup grated Parmesan during last 30 minutes.
Homemade Italian seasoning mix: Combine 1 tbsp dried basil, 1 tbsp dried oregano, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp salt, ½ tsp pepper.
Can use frozen chicken breasts—increase cooking time by 1-2 hours on LOW. Verify 165°F internal temp.
Stovetop method: Brown chicken in skillet, add all ingredients, cover, simmer 30-40 minutes.
Store in airtight container in fridge up to 4 days. Sauce thickens as it sits—add splash of broth when reheating.
Freeze for up to 2 months. Thaw overnight in fridge. Sauce texture may change slightly—stir in cream or broth when reheating.
Reheat on stovetop over medium-low, stirring frequently and adding broth/milk if too thick. Or microwave, stirring every minute.
Pair with: Caesar salad, roasted green beans, steamed broccoli, garlic bread, arugula salad with lemon vinaigrette.
Don't skip chicken broth—it keeps sauce at perfect consistency instead of too thick.
Stir thoroughly at end to fully incorporate cream cheese for silky-smooth sauce.
Pound chicken to even ¾-inch thickness for uniform cooking.
Add vegetables during last 30 minutes: sliced mushrooms, fresh spinach, or frozen peas.
Let rest 10 minutes after cooking—sauce thickens slightly and flavors settle.
Angel hair pasta is traditional, but any pasta, rice, or mashed potatoes work beautifully.
Use boneless, skinless chicken thighs for even more tender, forgiving results.
Make it lighter: Use reduced-fat cream cheese and low-sodium soup.
Make it gluten-free: Use GF cream of chicken soup and serve over rice or GF pasta.
Add white wine: Replace half the chicken broth with dry white wine for extra depth.
Make it spicy: Add ½ teaspoon red pepper flakes or diced jalapeño.
Add cheese: Fold in ½ cup grated Parmesan during last 30 minutes.
Homemade Italian seasoning mix: Combine 1 tbsp dried basil, 1 tbsp dried oregano, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp salt, ½ tsp pepper.
Can use frozen chicken breasts—increase cooking time by 1-2 hours on LOW. Verify 165°F internal temp.
Stovetop method: Brown chicken in skillet, add all ingredients, cover, simmer 30-40 minutes.
Store in airtight container in fridge up to 4 days. Sauce thickens as it sits—add splash of broth when reheating.
Freeze for up to 2 months. Thaw overnight in fridge. Sauce texture may change slightly—stir in cream or broth when reheating.
Reheat on stovetop over medium-low, stirring frequently and adding broth/milk if too thick. Or microwave, stirring every minute.
Pair with: Caesar salad, roasted green beans, steamed broccoli, garlic bread, arugula salad with lemon vinaigrette.