Description
This Crockpot Angel Chicken recipe offers a creamy, flavorful dish made easy by slow-cooking tender chicken breasts in a luscious mixture of ranch seasoning, Italian dressing mix, cream of chicken soup, cream cheese, and butter. Perfect for a comforting family meal, this dish pairs beautifully with rice, mashed potatoes, or pasta.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Seasoning and Sauce
- 1 packet ranch seasoning mix (approximately 1 oz)
- 1 packet dry Italian dressing mix (approximately 1 oz)
- 1 can (10.5 oz) cream of chicken soup
- 8 oz cream cheese, softened
- 1/4 cup butter (approximately 4 tablespoons)
Instructions
- Prepare the Crockpot: Place the 4 boneless, skinless chicken breasts in the bottom of the crockpot, ensuring they are in a single layer for even cooking.
- Mix the Sauce: In a separate bowl, combine the ranch seasoning mix, dry Italian dressing mix, cream of chicken soup, softened cream cheese, and butter. Stir thoroughly until the mixture is smooth and well incorporated, creating a creamy sauce base.
- Add Sauce Over Chicken: Pour the creamy mixture evenly over the chicken breasts inside the crockpot, covering the chicken completely to infuse flavor during cooking.
- Slow Cook: Cover the crockpot with its lid and cook on the low setting for 6 to 7 hours, allowing the chicken to become tender and fully cooked through, absorbing the flavors of the sauce.
- Shred the Chicken: Once cooked, remove the lid and shred the chicken breasts directly in the crockpot using two forks, mixing it well with the creamy sauce to create a deliciously rich and creamy chicken dish.
- Serve: Spoon the creamy shredded chicken over cooked rice, mashed potatoes, or pasta as a comforting and hearty meal.
Notes
- You can substitute chicken thighs for chicken breasts for a juicier texture.
- For a lower fat option, use reduced-fat cream cheese and butter substitutes.
- Add vegetables like mushrooms or spinach during the last hour of cooking for extra nutrition.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- This dish pairs well with steamed green beans or a fresh salad for a balanced meal.
