Description

How to make incredibly tender Crock Pot Angel Chicken with cream cheese, golden mushroom soup, and Italian dressing mix that’s perfect for busy weeknights.

Ingredients

Scale

Main Components:
2 lbs boneless, skinless chicken breasts
1 (10.5 oz) can cream of golden mushroom soup
8 oz cream cheese, softened
1/2 cup (1 stick) unsalted butter
1/2 cup chicken broth
Flavor Enhancers:
1 (0.6 oz) packet dry Italian dressing mix
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon Worcestershire sauce
Seasoning & Serving:
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
2 tablespoons fresh parsley, chopped
12 oz egg noodles or pasta of choice, cooked

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Instructions

Prep Crock Pot: Place chicken breasts in your slow cooker. In a separate bowl, whisk together the cream of golden mushroom soup, dry Italian dressing mix, garlic powder, onion powder, and Worcestershire sauce. Pour this mixture over the chicken.
Add Creaminess: Dot the chicken with softened cream cheese and slices of unsalted butter. Pour the chicken broth around the chicken. This creates the rich, creamy base for your delicious Crock Pot Angel Chicken. Do not stir yet.
Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is incredibly tender and easily shredded. The sauce will thicken beautifully as it cooks.
Shred Chicken: Once cooked, remove the chicken breasts from the slow cooker and shred them using two forks. Stir the shredded chicken back into the creamy sauce, ensuring it’s fully coated. Add salt and pepper to taste.
Cook Noodles: While the chicken finishes cooking, prepare your egg noodles or pasta of choice according to package directions. Cook until al dente, then drain well. This provides the perfect base for your tender chicken.
Assemble Dish: Place a generous serving of cooked egg noodles onto plates. Spoon a hearty portion of the creamy Crock Pot Angel Chicken mixture over the noodles. This assembly ensures every bite is flavorful.
Garnish & Serve: Garnish your beautiful Crock Pot Angel Chicken with fresh chopped parsley for a touch of color and extra flavor. Serve immediately for a comforting, easy weeknight dinner. Enjoy every spoonful!

Notes

Ensure cream cheese is completely softened to avoid a lumpy sauce. Temper it with warm broth for extra smoothness.

Store leftover Crock Pot Angel Chicken in an airtight container in the refrigerator for up to 3-4 days.

Substitute cream of golden mushroom soup with regular cream of mushroom soup for a slightly different but still delicious flavor.

Serve warm over al dente egg noodles, garnished with fresh parsley. Crusty bread is excellent for soaking up the creamy sauce.

Prep the chicken and sauce mixture up to two days ahead and refrigerate. Cook noodles fresh just before serving.

**Allergy Information:** Dairy, Eggs, Gluten