Description
How to make tender crockpot angel chicken with cream cheese, mushroom soup, and Italian dressing mix that your family will adore.
Ingredients
Scale
- Main Components:
- 2 pounds boneless, skinless chicken breasts
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 8 ounces cream cheese, softened
- 1/2 cup chicken broth (low sodium)
- 12 ounces egg noodles (or pasta of choice)
- Flavor Builders:
- 1 (0.6 ounce) packet Italian dressing mix
- 8 ounces fresh mushrooms, sliced
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Seasonings:
- 1/2 teaspoon dried parsley flakes
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon salt (or to taste)
- Finishing Touches:
- 2 tablespoons fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Mix Sauce Base: Combine condensed cream of mushroom soup, softened cream cheese, chicken broth, Italian dressing mix, and dry seasonings in a bowl. Whisk until smooth. This creates the creamy base for your crockpot angel chicken.
- Layer Ingredients: Place boneless, skinless chicken breasts and sliced fresh mushrooms into your slow cooker. Ensure they are spread in a single layer for even cooking. This sets up the main components for the delicious crockpot angel chicken.
- Coat Chicken: Pour the prepared creamy sauce evenly over the chicken and mushrooms in the slow cooker. Gently stir to coat everything well, ensuring all ingredients are nestled in the flavorful liquid for best results.
- Slow Cook Chicken: Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours, until chicken is fork-tender and shreds easily. Avoid overcooking to keep your crockpot angel chicken moist and flavorful.
- Shred & Noodle: Once cooked, remove chicken and shred it with two forks. Stir the shredded chicken back into the sauce in the slow cooker. Meanwhile, cook egg noodles according to package directions; drain them well.
- Garnish & Enjoy: Serve the creamy crockpot angel chicken over the hot egg noodles. Garnish with fresh chopped parsley and a sprinkle of grated Parmesan cheese, if desired, for a truly comforting and satisfying meal.
Notes
Avoid overcooking chicken to keep it moist and flavorful.
Store leftovers in an airtight container in the refrigerator for 3-4 days.
Chicken thighs can be used instead of breasts for an even more tender result.
Serve warm over egg noodles, garnished with fresh parsley and Parmesan cheese.
Prepare the sauce base and slice mushrooms up to 24 hours ahead, refrigerating components separately.
Sauté mushrooms until deeply golden before adding to the slow cooker for enhanced umami flavor.
**Allergy Information:** Dairy, Eggs, Gluten