The Best Crockpot Angel Chicken

Tender chicken breasts slow cooked in a deliciously creamy, savory sauce, this Crockpot angel chicken is one of my old favorite recipes but perfect! No more overcooked, dry chicken and uninspiring sauce – this recipe is perfectly rich but easy to make. Perfect over pasta, rice, mashed potatoes, or cauliflower.

What Makes This Recipe So Good

• Talk about comfort food! Angel chicken is so rich and satisfying. It’s one of those dishes where you scrape up every last drop of sauce with your pasta or mashed potatoes, and then you go in again with a piece of bread just in case you somehow left even the essence of the sauce on the plate.
• Thanks to the Crockpot, you don’t really have to do any actual cooking here. Just toss everything in the slow cooker and turn it on! It’ll take care of the rest.

Chef’s Tips

• Cook the dish uncovered. If you cover it, it’ll cook faster, but the sauce will be thinner.
• Don’t overcook it. Angel chicken isn’t a recipe you should leave on “low” all day. Uncovered, it should be done in 5-6 hours on low or 3 hours on high.
• The chicken should be 160°F internally when you take it out of the Crockpot. Don’t worry about it being under the food safe temperature – it’ll residually cook a little as it rests. If you’re eyeballing it rather than using a meat thermometer, cut one chicken breast down the center to test it. If it’s no longer pink in the middle but still glistening with moisture, you’re good to stop cooking it.
• If you want to thin the sauce, use pasta water (preferred) or chicken stock. This way you thin it without diluting the flavor like water would.

Other Crockpot Recipes You’ll Love

• Slow Cooker Meatloaf
• Dreamy Crockpot Chicken and Rice
• Crockpot Chicken Fajitas
• Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup)
• Crockpot Queso

Recipe By: Cheryl Malik

The Best Crockpot Angel Chicken

Prep 15 minutes minutes

Cook 6 hours hours

Total 6 hours hours 15 minutes minutes

Forget dry chicken and boring sauces. This Crockpot angel chicken recipe combines juicy chicken breasts and a creamy, savory sauce for a deliciously rich but shockingly easy slow cooker recipe you'll want to make again and again.

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8 servings

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Equipment

• Slow Cooker
• Cooking spray or slow cooker liner
• Medium bowl
• whisk

Ingredients

• ▢ ½ of one medium onion sliced
• ▢ 8 ounces sliced mushrooms like button or baby bella, see Notes
• ▢ 4 boneless, skinless chicken breasts approximately 2 ½-3 ½ pounds
• ▢ salt to taste
• ▢ freshly cracked black pepper to taste
• ▢ 1 10.5-ounce can golden mushroom soup or cream of mushroom soup, see Notes
• ▢ 1 2-ounce packet Italian dressing mix
• ▢ 1 7-ounce container chive and onion cream cheese softened, see Notes
• ▢ ½ cup dry white wine see Notes
• ▢ ½ cup butter melted, one stick

Serving Suggestions

• ▢ pasta, rice, mashed potatoes, or mashed cauliflower
• ▢ fresh parsley or chives, chopped; optional

Instructions

• Spray Crockpot insert with cooking spray, or line with slow cooker liner. Scatter onion slices and sliced mushrooms in bottom of Crockpot insert.
• Liberally season both sides of chicken breasts with plenty of salt and lots of freshly cracked black pepper. Place in Crockpot on top of onions and mushrooms.
• In medium mixing bowl, whisk together cream of mushroom soup, Italian dressing mix, cream cheese, dry white wine, and melted butter until completely smooth, then pour mixture over chicken breasts.
• Cook chicken mixture, 5 to 6 hours on low or 3 hours on high if uncovered. If cooking covered, sauce will be thinner and chicken will cook faster, likely only 3 to 4 hours on low.
• Once chicken reaches internal temperature of 160° Fahrenheit, transfer chicken breasts to cutting board or plate. If desired, add ¼ cup water from cooking pasta or ¼ cup chicken broth to thin sauce, stirring well to incorporate before adding more liquid.
• Once desired sauce consistency is achieved, plate chicken on top of pasta, rice, mashed potatoes, or mashed cauliflower. Cover with additional sauce, garnish with fresh parsley or chives, and serve immediately.

• Mushrooms: Totally optional. If you skip the mushrooms, though, you’ll likely want to thin the sauce at the end, since you won’t have the moisture from the mushrooms to contribute.
• Cream of Mushroom Soup: I like to use an organic cream of mushroom soup here. You could also use cream of chicken soup instead.
• Chive & Onion Cream Cheese: If you forget to take the cream cheese out early enough to come to room temperature, microwave the cold cream cheese in 20-30 second bursts, stirring between each, until it’s softened but not hot.
• Wine: If you’re not using wine, use chicken stock or broth instead. Do not replace the wine with grape juice or apple juice!

 

Tips for the BEST Crockpot Angel Chicken

1. Cook the dish uncovered. If you cover it, it’ll cook faster, but the sauce will be thinner.
2. Don’t overcook it. This isn’t a recipe you should leave on “low” all day. It’ll be done in 5-6 hours on low or 3 hours on high.
3. The chicken should be 160°F internally when you take it out of the Crockpot. If you’re eyeballing it, cut one chicken breast down the middle to test it. If it’s no longer pink in the middle but still glistening with moisture, you’re golden.
4. If you want to thin the sauce, use pasta water (preferred) or chicken stock. This way you thin it without diluting the flavor.

Nutrition Info

Approximate Information for One Serving

Serving Size: 1servingCalories: 453calProtein: 47gFat: 23gSaturated Fat: 12gTrans Fat: 1gCholesterol: 175mgSodium: 1446mgPotassium: 905mgTotal Carbs: 9gFiber: 1gSugar: 2gNet Carbs: 8gVitamin A: 650IUVitamin C: 4mgCalcium: 50mgIron: 1mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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