Crockpot Angel Chicken


This Crockpot Angel Chicken is a creamy, comforting dish that’s perfect for busy weeknights or lazy weekends. With tender chicken breasts smothered in a rich, velvety sauce made from cream of chicken soup, cream cheese, and Italian dressing mix, this recipe is as easy as it is delicious. Serve it over rice, pasta, or mashed potatoes for a hearty meal that the whole family will love. Let’s get cooking!

Ingredients You’ll Need:

For the Chicken:

  • 4–6 boneless, skinless chicken breasts (about 1.5–2 lbs)
  • 1 packet dry Italian dressing mix (or homemade blend: garlic powder, onion powder, oregano, basil, salt, and pepper)
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup sour cream
  • 1/2 cup cream cheese , softened (cut into small cubes for easier melting)
  • 1/2 cup water or chicken broth

For Serving:

  • Cooked rice, egg noodles, or mashed potatoes
  • Steamed vegetables (optional, for a balanced meal)

Step-by-Step Instructions:

Step 1: Prep the Crockpot

  1. Lightly grease your slow cooker or line it with a slow cooker liner for easy cleanup.

Step 2: Layer the Ingredients

  1. Place the chicken breasts in the bottom of the slow cooker.
  2. Sprinkle the dry Italian dressing mix evenly over the chicken.
  3. In a mixing bowl, whisk together the cream of chicken soup, sour cream, cream cheese, and water (or chicken broth) until smooth. Pour the mixture over the chicken, spreading it evenly to cover.

Step 3: Cook Low and Slow

  1. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours , until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (75°C) .

Step 4: Shred and Serve

  1. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot and stir it into the creamy sauce to coat evenly.
  2. If the sauce is too thick, stir in a little extra water or chicken broth to reach your desired consistency.


 

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