Description
How to make tender crockpot angel chicken with cream cheese, soup, and Italian dressing mix that’s perfect for busy weeknights.
Ingredients
Scale
- Main Components:
- 2 pounds boneless, skinless chicken breasts
- 1 (10.75 ounce) can condensed cream of chicken soup
- 8 ounces cream cheese, softened and cut into cubes
- 1 (0.6 ounce) packet dry Italian dressing mix
- ½ cup low-sodium chicken broth
- Aromatics & Enhancers:
- ¼ cup (½ stick) unsalted butter, melted
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon Worcestershire sauce
- Seasonings & Herbs:
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon dried parsley flakes
- For Serving:
- 2 tablespoons fresh parsley, chopped
- Cooked egg noodles or rice, for serving
Instructions
- Prep Crockpot: Place chicken breasts in the bottom of your slow cooker. In a separate bowl, whisk together condensed cream of chicken soup, chicken broth, and softened cream cheese cubes until mostly smooth. This forms the creamy base for your crockpot angel chicken.
- Add Seasonings: Stir in the dry Italian dressing mix, garlic powder, onion powder, Worcestershire sauce, salt, and pepper into the soup mixture. Ensure all ingredients are well combined, creating a robust and flavorful sauce for your crockpot angel chicken.
- Sauce Chicken: Pour the seasoned sauce mixture evenly over the chicken breasts in the crockpot. Drizzle the melted butter over everything, ensuring every piece of chicken is coated for maximum flavor in this Easy Crockpot Angel Chicken recipe.
- Slow Cook: Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. The chicken is done when it effortlessly shreds with a fork, indicating it’s perfectly tender for this divine dish.
- Shred & Stir: Once cooked, carefully remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the creamy sauce in the slow cooker and stir gently to combine everything thoroughly.
- Finish Sauce: Stir in the dried parsley flakes. If the sauce seems too thin, you can continue cooking on high for another 15-30 minutes, stirring occasionally, until it reaches your desired creamy consistency.
- Serve Warm: Ladle your delicious crockpot angel chicken over hot, cooked egg noodles or rice. Garnish generously with fresh chopped parsley before serving. Enjoy this comforting and easy weeknight meal!
Notes
Ensure cream cheese is fully softened before mixing to prevent a lumpy sauce.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Cream of mushroom or celery soup can be substituted for cream of chicken for a different flavor.
Serve warm over egg noodles or rice, garnished with fresh parsley for a comforting meal.
Whisk sauce ingredients a day ahead and refrigerate; pour over chicken when ready to cook.
**Allergy Information:** Dairy, Eggs, Gluten