Prepare the Crockpot: Lightly spray the inside of your crockpot with non-stick cooking spray.

Make the Sauce: In the crockpot, combine the softened cream cheese, cream of chicken soup, dry Italian dressing mix, softened butter, chicken broth, and minced garlic. Stir until the mixture is well combined and smooth.

Add the Chicken: Place the chicken breasts into the crockpot, ensuring they are submerged in the sauce. Spoon some of the sauce over the top of the chicken.

Cook: Cover the crockpot with the lid and cook on high for 3-4 hours or on low for 5-6 hours, until the chicken is tender and fully cooked.

Shred the Chicken: Carefully remove the chicken breasts from the crockpot and shred them into bite-sized pieces using two forks.

Combine: Return the shredded chicken to the crockpot and stir it into the sauce until well combined.

Serve: Serve the creamy angel chicken over cooked angel hair pasta. Enjoy!