Crock Pot Angel Chicken
A creamy, comforting chicken dish that is easy to make in a Crock Pot, perfect for busy families and special occasions.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of chicken soup
- 1 packet (0.7 oz) ranch dressing mix
- ½ cup low-sodium chicken broth
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
Preparation
- Season the chicken breasts with salt and pepper and place them in the bottom of your Crock Pot.
- In a separate bowl, combine the cream of chicken soup, ranch dressing mix, and chicken broth. Blend well until smooth.
- Pour the creamy mixture over the chicken in the Crock Pot, making sure it’s evenly coated.
- Cut the cream cheese into cubes and scatter over the top of the mixture.
Cooking
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
- Once cooked, shred the chicken directly in the pot using two forks and stir to combine with the sauce.
- Top with mozzarella cheese and let it melt for a few minutes.
Serving
- Finish with chopped parsley if desired and serve over rice, mashed potatoes, or pasta.
Notes
For extra flavor, consider adding a splash of Worcestershire sauce or a squeeze of lemon juice before serving. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.