Super Saucy Chicken over Angel Hair Pasta

Oh here I go again, posting a delicious, but not pretty slow-cooker meal.  I love the sauce in this dish...there is so much of it!! The extra sauce also makes it perfect to sit on top of a bed of angel hair pasta....yummmm.

This cooked away by its lonesome, while I did what it is I do all day. Get that?  So nice to come home to a meal that's hot and ready.  Just boil some pasta and dinner is served.

Do not add any salt or seasonings, the ingredients have plenty to make a flavorful dish.  Let us know how yours turns out. paired perfectly with our Pinot Blanc...for those of you who have a bottle or two around.

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Slow Cooked Super Saucy Chicken over Angel Hair Pasta

Recipe from: Created by Cathy Pollak for | Serves: 6-8


  • 2 lbs skinless boneless chicken breasts
  • 16 ounces sliced mushrooms, button or shitake
  • 4 Tablespoons butter
  • 1 (0.7 oz) package dry Italian dressing mix
  • 2 cans condensed golden mushroom soup
  • 1/2 cup dry white wine
  • 1 (8 oz) tb chive and onion cream cheese
  • angel hair pasta


  • Place sliced mushrooms in the bottom of the slow cooker. Place chicken breasts over the mushrooms.
  • Melt butter in a saucepan over low heat. Stir in Italian dressing packet until fully incorporated. Add soup, wine and cream cheese until fully combined and cream cheese has melted. Pour sauce over chicken and mushrooms in the slow cooker.
  • Set slow-cooker on low for 5 hours. Before serving, remove chicken and coarsely slice. Place chicken back in the slow cooker to absorb all the sauce.
  • Make angel hair according to package directions and serve with saucy chicken on top.

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18 Comments and 4 Replies

  1. Bob 1

    Looks fantastic! I wish I had a bottle or two of your wine around. Stupid Massachusetts, one vote makes a difference my ass. Heh.

  2. Cassie 2


  3. Linda 3

    Bob I second the Stupid Massachusetts for most of our ridiculous laws not just the wine law.

  4. Caryn 4

    Tried this yesterday, and is RIDICULOUSLY GOOD!!
    Didn’t change a thing!
    Thanks for this one!!

  5. Cathy 5

    The BOMB !! Was fantastic.. I wish I had used 16 oz of mushroom.. they only thing I changed was I used 12oz and my husband and I fought over the mushrooms !!! haha

  6. I have a double batch of this in the crock pot at the moment. It smells heavenly!

  7. Kara 7

    I’ve had this recipe for the oven for a few years, and it is delicious. Now, I’ll have to try it in the crock pot.

  8. Nina 8

    I made this and it was fantastic!!! I added sliced onions may also try red and yellow bell peppers next time too!!! My family and kids loved it!!!

    • Cathy 9

      Thanks for letting me know!

      • Dianne Johnson 10

        Shoot, Cathy, it looks good as it is, but a sprinkle of chopped chives or green onions would perk it up. I can’t wait to make it, but at the moment my crock-pot is cooking Salsa Chicken and a new recipe will have to wait a couple of days. ~sigh~

  9. Janice 11

    i am making this right now, and it smells soooooo good. I hope that it tastes as good as it smells. The only difference I made to this recipe, was that I used 2 lbs of sliced mushrooms. Can’t wait to eat it.

  10. Denise 12

    Awesome recipe. Love anything with cream cheese. My 92 year old mother cleaned her plate and that doesn’t happen too often. Hubby went back for seconds.

  11. Melody Joyce 13

    I want to make this soo bad! I gotta find a Gluten free mushroom soup first. or do you have a homemade recipe I could use in replace of the canned store bought stuff?

  12. Melody Joyce 14

    P.S. I have family that live there in McMinnvile!! My uncle, Rev. Harry Wilson and my cousin Heather WIlson.

  13. Bob and Linda — I recently moved to Utah from Texas, and let me tell you that Utah’s inane wine and liquor laws meet or better any state’s weird laws — ever hear of the Zion Curtain? No, I hadn’t either before coming here = this law requires restaurants that serve alcohol have a wall (often made of frosted glass) to keep patrons from actually seeing bartenders mixing drinks! Go figure. As residents often say, “That’s Utah.”

  14. Laura 16

    Everyone – husband (not a huge fan of chicken), 12yo daughter (need I say more?), son’s GF (who the list for meat she CAN eat is shorter than what she can’t) – LOVES LOVES LOVES this … as do I. Having tried to cheat and do it in a series of skillets and casserole dishes, I can attest that the slow cooker is THE way to go. We usually serve it over sticky rice making it the ultimate comfort food. So. Darn. Good.

  15. Whitney 17

    Excellent! I also doubled the mushrooms. I think I may use rice or broccoli instead of pasta.

  16. Betty Hines 18

    What can i use in place of the wine??

  17. Laura Smith 20

    I am going to try this ASAP. The only thing I am going to change is to use boneless skinless chicken thighs, I like them better for flavor and their texture in the slow cooker.

    • Shannon 21

      I was thinking of doing the exact same thing. I’ve had varying results with chicken breasts in the crock pot.

  18. Barbara 22

    will it be any good if i leave the mushrooms out? Can’t stand them!


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