Crockpot Angel Chicken
A creamy, tender chicken dish cooked in a slow cooker, perfect for busy weeknights or potlucks, served over rice or pasta.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1½–2 pounds) Use similar-sized pieces for even cooking.
- 1 can cream of chicken soup (10.5 oz) Use low-sodium if preferred.
- 1 packet ranch dressing mix Can substitute with Italian or taco seasoning for a different flavor.
- 1 cup cream cheese, softened (regular or light) Soften in the microwave for easier mixing.
- 1 cup chicken broth Can substitute with water + bouillon.
Seasoning and Garnish
- to taste none Salt and pepper Adjust to your preference.
- for serving none Cooked rice or pasta Use to serve the dish.
- optional none Chopped parsley For garnish.
Instructions
Preparation
- Lay the chicken breasts in the bottom of the crockpot in a single layer.
- In a bowl, whisk together the cream of chicken soup, ranch dressing mix, softened cream cheese, and chicken broth until mostly smooth.
- Pour the sauce over the chicken, covering the pieces.
Cooking
- Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the chicken reaches 165°F in the thickest part and is easy to shred.
Finishing Touches
- Remove the lid, shred the chicken with two forks directly in the sauce, and stir to combine.
- Taste and season with salt and pepper.
- Serve spooned over cooked rice or pasta and garnish with chopped parsley if desired.
Notes
Swap cream cheese for Greek yogurt for a lighter finish. Use shredded rotisserie chicken for quicker preparation. Adapt ingredients based on dietary preferences (e.g., dairy-free).