Crockpot Angel Chicken

Indulge in the heavenly flavors of this easy and delicious Crockpot Angel Chicken! With tender chicken breasts, creamy sauce, and savory seasonings, this dish is sure to become a family favorite.


4 boneless, skinless chicken breasts
1/4 cup butter
1 package (8 ounces) cream cheese, softened
1 can (10.75 ounces) condensed cream of mushroom soup
1 packet dry Italian dressing mix
1/2 cup chicken broth
1/2 cup white wine (optional)
Cooked pasta or rice, for serving
Fresh parsley, chopped (for garnish, optional)


In a skillet, melt the butter over medium heat. Brown the chicken breasts on both sides until lightly golden. Transfer the chicken to the crockpot.
In a mixing bowl, combine the softened cream cheese, cream of mushroom soup, dry Italian dressing mix, chicken broth, and white wine (if using). Stir until smooth and well combined.
Pour the cream cheese mixture over the chicken breasts in the crockpot.
Cover and cook on low heat for 4-6 hours or until the chicken is cooked through and tender.
Once done, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir to coat it evenly with the creamy sauce.
Serve the Crockpot Angel Chicken over cooked pasta or rice.
Garnish with chopped fresh parsley, if desired, before serving.
This Crockpot Angel Chicken is perfect for busy weeknights or lazy weekends when you want a delicious meal without a lot of fuss. Enjoy the creamy goodness and flavorful chicken with your favorite side dish!

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