Creamy Crock Pot Angel Chicken: Simple Weeknight Comfort (Print Version)

Crock Pot Angel Chicken delivers tender chicken in a rich, dreamy sauce with minimal fuss. Perfect for busy weeknights, this dish feels like a warm hug.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 4-6 Hours minutes
Total Time: 19 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: None

# Ingredients:

→ Main Players

01 - 2 lbs boneless, skinless chicken breasts
02 - 1 (10.5 oz) can cream of chicken soup

→ Sauce Essentials

03 - 1 (1 oz) packet dry Italian dressing mix
04 - 1 (8 oz) block cream cheese, softened
05 - 1/2 cup chicken broth (low sodium preferred)

→ Flavor Boosters

06 - 1 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/4 tsp dried parsley

→ Finishing Touches

09 - Fresh parsley for garnish (optional)

# Instructions:

01 - First things first, get those chicken breasts ready. I usually give them a quick pat dry with a paper towel; it helps them cook more evenly, I think. Then, just lay them right into the bottom of your crock pot. It's such a simple start, but honestly, it's where the magic begins. I always make sure they're in a single layer if I can, so they're all swimming in that delicious sauce later. Sometimes I even give them a little sprinkle of salt and pepper here, just for good measure.
02 - In a separate bowl, grab your can of cream of chicken soup, the dry Italian dressing mix, chicken broth, garlic powder, onion powder, and dried parsley. Give it a good whisk until everything is combined and looks like a smooth, slightly thick concoction. This is where all those incredible flavors are going to marry! I tried just dumping it all in once, and the dressing mix didn't dissolve properly; it was a lumpy mess, so don't be like me, whisk it!
03 - Now for the satisfying part! Pour that beautifully whisked sauce right over the chicken breasts in the crock pot. Make sure they're all covered and looking cozy. Then, take your block of cream cheese and cut it into about 4-6 chunks. Just scatter those cream cheese pieces on top of the sauce. Don't stir them in yet! They'll melt down slowly and create that dreamy, rich texture we're after. It smells so promising already, honestly!
04 - Pop the lid on your slow cooker and set it to low for 4-6 hours, or high for 2-3 hours. I usually opt for the low and slow method because it makes the chicken incredibly tender, practically falling apart. I've rushed it on high before, and while it cooks, the chicken isn't quite as melt-in-your-mouth soft. Just let it do its thing; the anticipation is part of the fun!
05 - Once the cooking time is up and the chicken is super tender (you'll know because it practically shreds itself with a fork!), remove the chicken from the crock pot. I usually put it on a cutting board and use two forks to shred it. It comes apart so easily, it's almost therapeutic! Then, stir the shredded chicken back into that creamy, dreamy sauce. Make sure to stir well so the melted cream cheese gets fully incorporated.
06 - Give the Crock Pot Angel Chicken a final taste and adjust any seasonings if you need to. Sometimes I add a little more black pepper. Serve it hot, piled high over rice, noodles, or even mashed potatoes. The sauce should be thick and glossy, coating every piece of chicken. It's a comforting sight, and honestly, the best part is seeing everyone dig in!

# Notes:

01 - Always brown the chicken first, even for a crock pot, it makes a huge difference in flavor.
02 - Leftovers keep beautifully for days in the fridge; just reheat gently.
03 - Cream cheese can be swapped for Neufchâtel for a slightly lighter touch, but honestly, full-fat is where it's at.
04 - Serve with a sprinkle of fresh parsley and a side of crusty bread to soak up all that incredible sauce.

# Tools You'll Need:

01 - Slow cooker (Crock Pot)
02 - whisk
03 - large bowl
04 - cutting board
05 - two forks

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 28g
Total Carbohydrate: 15g
Protein: 35g

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