Begin by placing the boneless, skinless chicken breasts evenly in your crockpot, ensuring they’re not overlapping. This allows for even cooking and helps infuse the flavors throughout.

In a medium saucepan, melt the butter over medium heat until it begins to bubble and is fully liquefied. This will take about 2-3 minutes.

Once the butter is melted, remove the saucepan from heat and stir in the Italian dressing mix, condensed golden mushroom soup, chicken broth, and cream cheese until the mixture is smooth and well combined.

Carefully pour the creamy mixture over the chicken breasts in the crockpot, ensuring that each piece is thoroughly coated. Cover the crockpot with its lid and set to cook on low for 4-5 hours.

Shortly before serving, prepare the angel hair pasta according to the package instructions, usually about 3-5 minutes for al dente. Drain the pasta well when cooked.

Once the chicken is tender, shred it directly in the crockpot using two forks to mix it into the creamy sauce. Serve the shredded Angel Chicken generously over the cooked angel hair pasta.