Crockpot Angel Chicken – Creamy, Dreamy & Effortless! ๐Ÿ—✨


 

1. Prep the Crockpot

  • Place chicken in the slow cooker. Top with mushrooms (if using).

2. Make the Sauce

  • In a bowl, whisk soup, cream cheese, broth, melted butter, Italian seasoning, garlic, thyme, and pepper until smooth.

  • Pour over chicken.

3. Cook to Tender Perfection

  • Cover and cook on:

    • LOW 4-5 hours (best for thighs)

    • HIGH 2-3 hours (for breasts)

  • Shred chicken slightly with forks before serving.

4. Serve & Enjoy!

  • Cook pasta al dente.

  • Spoon chicken and sauce over noodles.

  • Garnish with parsley and Parmesan.


Pro Tips for the Best Angel Chicken

๐Ÿ”ฅ Extra creamy? Stir in ½ cup heavy cream at the end.
๐Ÿ„ Mushroom lover? Use 2 cans of soup + extra sautรฉed mushrooms.
๐Ÿท Fancy twist? Deglaze the pan with white wine before adding broth.
๐ŸงŠ Freeze for later? Store sauce + chicken (without pasta) for 3 months.


FAQs

Can I use frozen chicken?

Yes! Add 1 extra hour to cook time (check internal temp: 165°F/74°C).

How do I thicken the sauce?

Mix 1 tbsp cornstarch + 2 tbsp cold water, stir into the pot, and cook 10 more minutes.

Can I make this gluten-free?

Use GF cream of mushroom soup and pasta.


Serving Ideas

๐Ÿ Classic: Toss sauce directly with pasta
๐Ÿฅ— Lighter option: Serve over zucchini noodles
๐Ÿž Comfort food duo: Pair with garlic bread


Final Thoughts

This Crockpot Angel Chicken is creamy, flavorful, and impossibly easy—the kind of meal that tastes like you spent hours cooking (but didn’t!).

Warning: You’ll crave this weekly.

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