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Crockpot Angel Chicken

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  • Author: Emma
  • Prep Time: Use Chicken Thighs: For more flavor and juiciness, use boneless, skinless chicken thighs. Spicy Option: Add red pepper flakes or hot sauce for a bit of heat. Add Veggies: For extra nutrition, throw in diced onions, mushrooms, or bell peppers to cook with the chicken. Dairy-Free Option: Swap the cream cheese for dairy-free alternatives and use vegetable broth for a dairy-free version. Storage/Reheating: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding more chicken broth if the sauce thickens too much.
  • Cook Time: 6-7 hours (low) or 3-4 hours (high)
  • Total Time: 6-7 hours (low) or 3-4 hours (high)
  • Yield: 4-6 servings
  • Category: Dinner, Crockpot, Comfort Food
  • Method: Slow Cooker
  • Cuisine: American
  • Diet: Gluten Free

Description

Crockpot Angel Chicken is a rich, creamy, and comforting dish that delivers a satisfying meal with minimal effort. This slow-cooked chicken is bathed in a creamy sauce made with ranch seasoning, Italian dressing mix, and cream cheese, creating a tender, flavorful dish that’s perfect for busy nights. Serve over rice, mashed potatoes, or pasta for a deliciously easy dinner. It’s a family-friendly recipe that can be customized with various sides and ingredients, ensuring everyone loves it!

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 packet ranch seasoning mix
  • 1 packet Italian dressing mix
  • 1 (8 oz) package cream cheese, softened
  • 1/2 cup chicken broth
  • 1/4 cup butter, melted
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste

Instructions

  1. Prepare the Chicken: Place the chicken breasts at the bottom of the crockpot. Season with salt, pepper, and garlic powder.
  2. Make the Sauce: In a bowl, combine the ranch seasoning, Italian dressing mix, softened cream cheese, chicken broth, and melted butter. Stir until smooth and well mixed.
  3. Cook the Chicken: Pour the sauce over the chicken, ensuring it’s fully coated.
  4. Slow Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender and easily shredded.
  5. Shred the Chicken: Once the chicken is cooked, shred it using two forks directly in the crockpot, mixing it into the sauce.
  6. Serve: Serve the shredded chicken and sauce over rice, mashed potatoes, or pasta. Garnish with chopped parsley or additional seasonings if desired.

Notes

  • Use Chicken Thighs: For more flavor and juiciness, use boneless, skinless chicken thighs.
  • Spicy Option: Add red pepper flakes or hot sauce for a bit of heat.
  • Add Veggies: For extra nutrition, throw in diced onions, mushrooms, or bell peppers to cook with the chicken.
  • Dairy-Free Option: Swap the cream cheese for dairy-free alternatives and use vegetable broth for a dairy-free version.
  • Storage/Reheating: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding more chicken broth if the sauce thickens too much.

Find it online: https://justcooksimple.com/crockpot-angel-chicken/