Creamy Crock Pot Angel Chicken: Easy Weeknight Meal (Print Version)

Make tender, creamy Crock Pot Angel Chicken a simple weeknight meal. This easy recipe combines chicken, cream cheese, and savory soup for a comforting dinner.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 240 Minutes minutes
Total Time: 255 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American

# Ingredients:

→ Main Ingredients

01 - Boneless, Skinless Chicken Breasts (4-6, about 2 lbs)
02 - Cream of Chicken Soup (2 cans, 10.5 oz each)
03 - Cream Cheese (1 block, 8 oz, softened)

→ Flavor Boosters

04 - Dry Italian Dressing Mix (1 packet, 0.6 oz)
05 - Chicken Broth (1/2 cup)
06 - Garlic Powder (1 tsp)

→ Finishing Touches

07 - Fresh Parsley (2 tbsp, chopped)

# Instructions:

01 - First things first, get those chicken breasts ready. I usually just pat them dry with a paper towel – it helps them cook evenly, I think. No need to cut them up yet, we'll shred them later, which is honestly the best part. Place them right into your trusty slow cooker. This is the simple start to our Angel Chicken journey, setting the stage for something delicious.
02 - In a separate bowl, this is where the real magic happens for our slow cooker chicken. Whisk together the cream of chicken soup, the softened cream cheese, chicken broth, and that glorious packet of Italian dressing mix. Make sure the cream cheese is really softened, otherwise, you’ll end up with little lumpy bits in your sauce, and nobody wants that! I once tried to rush this and had to spend ages trying to smash out the cold cream cheese lumps, total rookie mistake.
03 - Now, pour that creamy, dreamy sauce right over the chicken in the slow cooker. Give it a gentle stir to make sure the chicken is mostly coated. You want all those flavors to get to know each other during the long, slow cook. This step smells so promising already, like a delicious dinner is on its way, promising a wonderful meal.
04 - Pop the lid on your slow cooker. Set it to low for 4-6 hours or high for 2-3 hours. Honestly, I usually go for the low setting if I'm leaving it all day – it makes the chicken incredibly tender, practically falling apart. The smell that starts wafting through the house after an hour or two is just heavenly, a true sign of comfort food in the making. Just let it do its thing!
05 - Once the cooking time is up, the chicken should be super tender. Take two forks and shred that chicken right in the slow cooker. It should practically melt apart. Stir it all up to incorporate the shredded chicken back into the creamy sauce. This is where the dish really comes together, becoming that beautiful, luscious creamy chicken we're aiming for.
06 - Finally, sprinkle with fresh chopped parsley, if you're feeling fancy (and I usually am, it just makes everything look so much better!). Give it one last stir, or just let everyone serve themselves. The vibrant green against the creamy sauce? *Chef's kiss!* Serve this warm, comforting Crock Pot Angel Chicken over pasta, rice, or mashed potatoes. Enjoy!

# Notes:

01 - Always soften your cream cheese completely, otherwise you'll get lumps – a lesson learned the hard way!
02 - Leftovers store well in an airtight container for 3-4 days in the fridge; reheat gently to keep the sauce smooth.
03 - No Italian dressing mix? A blend of dried oregano, basil, garlic powder, and a pinch of red pepper flakes works in a pinch.
04 - Serve this creamy dish over hot egg noodles or fluffy rice for the ultimate comfort meal.

# Tools You'll Need:

01 - Slow cooker (6-quart or larger)
02 - large mixing bowl
03 - whisk
04 - measuring cups and spoons
05 - two forks for shredding

# Nutrition Facts (Per Serving):

Calories: 0 kcal
Total Fat: 0 g
Total Carbohydrate: 0 g
Protein: 0 g

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