Crockpot Angel Chicken
This Crockpot Angel Chicken is a creamy, flavorful dish that’s easy to prepare and perfect for busy weeknights. Chicken breasts are slow-cooked with a buttery cream sauce, deliciously melding the flavors together. Serve it over rice or pasta for a comforting meal.
Equipment
- 1 Crockpot (slow cooker)
- 1 Measuring cups
- 1 Measuring spoons
- 1 Cutting board
- 1 Mixing bowl
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 lbs
- 1 packet ranch dressing mix (1 oz)
- 1 can cream of chicken soup (10.5 oz)
- 1 cup cream cheese Softened (8 oz)
- ½ cup chicken broth (4 oz)
- 1 cup shredded cheddar cheese (4 oz)
- ¼ cup chopped green onions Optional
- to taste salt
- to taste pepper
Instructions
- Lightly grease the inside of the crockpot.
- Place the chicken breasts in the bottom of the crockpot.
- In a mixing bowl, combine the ranch dressing mix, cream of chicken soup, softened cream cheese, and chicken broth. Mix until well blended.
- Pour the mixture over the chicken breasts in the crockpot, ensuring they are covered.
- Season with salt and pepper to taste.
- Cover the crockpot and cook on low for 6 hours or until the chicken is cooked through and tender.
- In the last 30 minutes of cooking, sprinkle the shredded cheddar cheese over the chicken. Cover and let it melt.
- Once cooked, shred the chicken using two forks and mix it into the creamy sauce.
- If desired, garnish with chopped green onions before serving.
Notes
Serve the Angel Chicken over rice, noodles, or mashed potatoes to soak up the delicious sauce. Feel free to adjust the cheese according to your preference, or add vegetables like spinach or bell peppers for extra nutrition. This recipe can be made a day in advance and reheated for an easy meal.