The Best Crockpot Angel Chicken
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.
Yield: servings
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.
Notes
- 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
- Cook the dish uncovered. If you cover it, it'll cook faster, but the sauce will be thinner.
- 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.
- 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.
- If you want to thin the sauce, use pasta water (preferred) or chicken stock. This way you thin it without diluting the flavor.
Nutrition
Serving Size: 1serving | Calories: 453cal | Protein: 47g | Fat: 23g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 1446mg | Potassium: 905mg | Total Carbs: 9g | Fiber: 1g | Sugar: 2g | Net Carbs: 8g | Vitamin A: 650IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 1mg