Crockpot Angel Chicken: Easy Recipe
Effortless Comfort Meal Chicken.
Tender chicken in a heavenly cream sauce, made effortlessly in the crockpot. A 5-minute prep wonder.
I remember the first time I made this. The kitchen was a bit chaotic, the kids were running around, and I just needed something simple. I threw everything into the slow cooker, crossed my fingers, and a few hours later... wow. The chicken was so tender it just fell apart. That creamy, savory sauce was pure magic. It’s become a quiet little hero in our home for busy weeknights.
Why This Recipe Feels Like a Gift
- •It’s truly a 5-minute prep. So simple.
- •The house smells absolutely incredible while it cooks.
- •The chicken becomes unbelievably tender and easy to shred.
- •That creamy, savory sauce is just heavenly.
- •It’s the perfect, comforting meal for a busy day.
- •Minimal cleanup, which is honestly the best part.
Okay, I don't say this often, but this recipe is a game-changer. My family devoured it. My son, who is the pickiest eater on the planet, asked for seconds. The sauce is so dreamy and delicious. It's going into our regular rotation, for sure!
Essential Ingredient Guide
- Italian Salad Dressing Mix: This little packet is the secret weapon. It brings all the savory, herby flavor you need without any fuss. It creates that signature 'Angel Chicken' taste. Don't skip it!
- Cream Cheese: Use the full-fat block kind, not the whipped spread from a tub. Adding it at the end makes the sauce so rich and velvety. Just let it soften on the counter for a bit so it melts in smoothly.
- Boneless, Skinless Chicken Breasts: They are the perfect canvas for this sauce. They soak up all the flavor and become so tender you can shred them with a whisper. You could use thighs too, if you prefer.
Complete Cooking Process
- Lay your chicken breasts in the slow cooker. It feels nice to start with such a simple, clean canvas.
- Sprinkle that Italian dressing packet all over. This is where the magic starts.
- Pour the cream of mushroom soup over the top, then dot with butter. Close the lid and just let it go.
- About half an hour before you're ready to eat, stir in the softened cream cheese. Watch it melt into this beautiful, creamy sauce.
- Gently shred the chicken right in the pot. It will be so tender. Stir it all together and it's ready.
A Few Common Questions
→Can I use chicken thighs instead of breasts?
Oh, absolutely. Thighs would be wonderful and stay extra moist. The cooking time should be about the same, just make sure they're cooked through.
→What if I don't have cream of mushroom soup?
Cream of chicken or cream of celery would work just as well. It’s a very forgiving recipe, so feel free to use what you have on hand. The flavor will just be slightly different.
→Does the chicken get dry?
Not at all! Cooking it low and slow in all that creamy goodness keeps it incredibly tender and juicy. That's the beauty of the crockpot.
→Can I make this on the stovetop?
You could! I'd simmer it in a covered dutch oven on low for about 45-60 minutes, or until the chicken is cooked through, before adding the cream cheese and shredding.
Crockpot Angel Chicken: Easy Recipe
Crockpot angel chicken is tender in a creamy sauce. Only 5 minute prep time! Serve over pasta, potatoes, biscuits, or rice for a quick meal.
Timing
Prep Time
5 minutes
Cook Time
4-6 hours
Total Time
4 hours 5 minutes
Recipe Details
Ingredients
Main Ingredients
- 014 boneless, skinless chicken breasts (about 1.5 to 2 lbs)
- 021 packet (0.7 oz) Italian salad dressing mix
- 031 can (10.5 oz) condensed cream of mushroom soup
- 041/4 cup butter, cubed
- 058 oz cream cheese, softened and cubed
- 061/4 cup chicken broth or water (optional)
For Serving
- 01Cooked angel hair pasta, rice, or mashed potatoes
- 02Fresh parsley, chopped (for garnish)
Instructions
Place the chicken breasts in a single layer at the bottom of your slow cooker.
Sprinkle the entire packet of Italian salad dressing mix evenly over the chicken.
In a small bowl, whisk the condensed cream of mushroom soup with the optional chicken broth until smooth. Pour this mixture over the chicken.
Place the cubes of butter on top of the soup mixture.
Cover the slow cooker and cook on LOW for 4-6 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and tender.
About 30 minutes before serving, add the softened cream cheese cubes to the crockpot. Gently stir them into the sauce to encourage melting.
Once the cream cheese is fully melted and the sauce is smooth, use two forks to shred the chicken directly in the slow cooker.
Stir the shredded chicken into the creamy sauce until everything is well combined.
Serve hot over cooked angel hair pasta, rice, or mashed potatoes, and garnish with fresh parsley if you like.
Notes & Tips
- 1For a golden-brown finish, you can place the shredded chicken and sauce in a baking dish, top with a little mozzarella or parmesan, and broil for a few minutes until bubbly.
- 2Feel free to add 8 oz of sliced mushrooms along with the chicken for extra texture and flavor.
Tools You'll Need
- •Use softened cream cheese. It will melt into the sauce much more smoothly without clumping.
- •Try not to lift the lid while it's cooking! Every peek adds about 15-20 minutes to the cook time.
- •If the sauce seems too thick at the end, a little splash of chicken broth or even milk can thin it out perfectly.
- •Shred the chicken right in the pot to save on dishes and let it soak up every bit of sauce.