Crock Pot Angel Chicken
A delicious and easy recipe that combines tender chicken with a creamy, flavorful sauce, perfect for serving over rice or pasta.
Ingredients
Main Ingredients
- 6 pieces boneless, skinless chicken breasts Ensure they're juicy and tender after slow cooking.
Sauce Ingredients
- 1 can cream of chicken soup Adds creaminess and depth of flavor.
- 1 packet ranch dressing mix Brings a herby, zesty twist.
- 8 ounces cream cheese Cubes added for creaminess.
Seasoning
- 1 teaspoon garlic powder Adjust to taste if needed.
Optional Garnish
- fresh herbs (parsley or chives) For garnish.
Instructions
Preparation
- Trim and rinse the chicken breasts, patting them dry with paper towels.
- In a bowl, mix together the cream of chicken soup and ranch dressing mix until combined.
Layer in the Crock Pot
- Place the chicken breasts in the bottom of the crock pot.
- Pour the creamy mixture over the chicken, ensuring each piece is well-coated.
- Season lightly with garlic powder.
Slow Cook
- Set your crock pot to cook on low for 6-7 hours or on high for 3-4 hours.
Finish with Cream Cheese
- About 30 minutes before serving, cube the cream cheese and add it to the crock pot.
- Allow it to melt and stir it into the sauce.
Serve
- Once cooked, shred the chicken in the pot using two forks or a hand mixer.
- Serve over rice, pasta, or your favorite grains, and garnish with freshly chopped herbs.
Notes
Store leftovers in an airtight container and refrigerate for up to 3-4 days. You can freeze the chicken and sauce separately for up to 3 months.