Description
This Crockpot Angel Chicken recipe is a creamy, comforting slow cooker meal featuring tender boneless skinless chicken breasts cooked in a flavorful sauce made with Italian dressing mix, golden mushroom soup, cream cheese, and butter. Perfect served over angel hair pasta, rice, or mashed potatoes, it’s an easy and delicious option for a hands-off dinner.
Ingredients
Scale
Chicken
- 2 pounds boneless skinless chicken breasts
Sauce
- 1 packet dry Italian dressing mix
- 1/4 cup unsalted butter, melted
- 1 can (10.5 ounces) condensed golden mushroom soup
- 1/2 cup chicken broth
- 4 ounces cream cheese, softened
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
Instructions
- Prepare the chicken: Place the boneless skinless chicken breasts in the bottom of your slow cooker, ensuring they are evenly spread out.
- Make the sauce: In a medium bowl, whisk together the dry Italian dressing mix, melted unsalted butter, condensed golden mushroom soup, chicken broth, softened cream cheese, garlic powder, and black pepper until the mixture is mostly smooth and well combined.
- Combine and cook: Pour the prepared sauce evenly over the chicken breasts in the slow cooker, making sure each piece is covered. Cover the slow cooker with the lid.
- Slow cook: Cook the chicken on low heat for 4 to 5 hours, or on high heat for 2 to 3 hours. The chicken should be tender and fully cooked through when done.
- Finish and serve: Once cooked, you can shred the chicken with two forks or leave it whole, then stir gently in the sauce to coat every piece. Serve hot over angel hair pasta, rice, or mashed potatoes for a complete meal.
Notes
- Serve over angel hair pasta, rice, or mashed potatoes for a hearty meal.
- For extra richness, stir in 2 tablespoons of cream or sour cream at the end of cooking.
- Ensure the chicken is thoroughly cooked by checking that it reaches an internal temperature of 165°F (74°C).
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
