Description
How to make tender Crockpot Angel Chicken with chicken breast, cream cheese, and Italian dressing mix that’s a dump-and-go dinner your family will adore.
Ingredients
- Main Components:
- 2 pounds boneless, skinless chicken breasts
- 8 ounces cream cheese, softened
- 1 (0.6 ounce) packet dry Italian dressing mix
- 1 (10.5 ounce) can cream of chicken soup
- 1/2 cup unsalted butter, cubed
- Flavor Builders:
- 1/2 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons light brown sugar, packed
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Seasonings:
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Finishing Touch:
- 2 tablespoons fresh parsley, chopped
Instructions
- Prep Chicken: Place chicken breasts in your slow cooker. For best results, ensure they are in a single layer if possible. This sets the stage for your delicious Crockpot Angel Chicken, making it easy to cook evenly.
- Mix Sauce: In a separate bowl, whisk together the softened cream cheese, Italian dressing mix, cream of chicken soup, chicken broth, Worcestershire, brown sugar, garlic powder, onion powder, salt, and pepper until smooth and well combined.
- Add Butter: Gently fold in the cubed unsalted butter into your prepared sauce mixture. Pour this rich, creamy sauce directly over the chicken in the slow cooker, ensuring the chicken is mostly covered by the sauce.
- Slow Cook: Cover and cook on LOW for 4 hours, or on HIGH for 2-3 hours, until the chicken is fork-tender and easily shredded. The aroma will fill your kitchen, signaling it’s almost time to enjoy!
- Shred Chicken: Carefully remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the creamy sauce, stirring gently to fully coat it. This makes your Crockpot Angel Chicken perfect.
- Garnish & Serve: Stir in the fresh chopped parsley just before serving. Serve your Heavenly Crockpot Angel Chicken hot over rice, pasta, or mashed potatoes. Enjoy this comforting, easy weeknight meal with your family!
Notes
Ensure cream cheese is fully softened before mixing to prevent a lumpy sauce. Cold cream cheese creates stubborn lumps.
Store leftover Angel Chicken in an airtight container in the refrigerator for 3-4 days.
Boneless, skinless chicken thighs can replace breasts for a richer, more forgiving and moist result.
Serve hot over rice, mashed potatoes, or pasta; wide egg noodles are perfect for soaking up the creamy sauce.
Prep the sauce (minus butter) up to 24 hours ahead; refrigerate in an airtight container until cooking.
Lightly searing chicken breasts before slow cooking adds a richer, savory depth to the final dish.
**Allergy Information:** Dairy, Gluten, Fish, Soy