Savory Baked Italian Angel Chicken

The pot lid rattles and you know dinner is almost ready.

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You sense that warm cozy feel spreading around the kitchen. The smell9d kinda rich and buttery but also has this nice tang from the sherry, which you might swap for chicken broth if ya wanna keep it simple.

Then you spot the creamy sauce bubbling just a little, that chive and onion cream cheese melding in perfect with the soup and Italian dressing mix. You catch yourself sneaking a lick of those tasty smells before dinner9d even done. Yep, y'all, this recipe works real good for those easy weeknight meals or lazy weekend hangouts.

The Real Reasons You Will Love This Method

• It keeps the chicken super tender by slowly building pressure and then a natural release.
• Broth depth gets better when you cook it slow so flavors mix real nice and rich.
• You won97t gotta babysit the pot; slow release means less stress about timing.
• The sauce never dries out because you stir it occasionally, keeping it creamy and dreamy.
• Turn your insert halfway so every bit of chicken gets saucy love and stays juicy.
• This method lets ya swap sherry for broth easy if you wanna keep it mild or richer.

Everything You Need Lined Up

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• 5 boneless, skinless chicken breasts
• ¼ cup melted butter
• ½ cup sherry (or chicken broth if you prefer)
• 1 cup chive and onion cream cheese, softened (or ½ cup for thinner sauce)
• 10.75 oz can cream of mushroom soup
• 1 oz Italian dressing mix packet
• Butter knife
• Cutting board
• Measuring cups
• Spoon
• Large mixing bowl and wooden spoon or mixer
• Stirring spatula
• 6-quart slow cooker or pressure cooker with a slow release option

Before you start, make sure all your tools are clean and ready. Softened cream cheese makes mixing easier so if it97s cold, pop it out ahead of time. You wanna do the mixing smooth without lumpy bits creeping in.

The Full Pressure Cooker Journey

First, place those chicken breasts at the bottom of your slow cooker or pressure cooker. Try to spread 97em out a bit so they cook evenly.

Next, melt your butter and pour it in a medium bowl. Add sherry or broth, then cream cheese, cream of mushroom soup, and Italian dressing mix. Mix those together real good until you don97t see any lumps left.

Pour this tasty sauce evenly over the chicken breasts, making sure everything gets covered nice.

Cover your cooker and set it on low for about 5 to 6 hours if you97re using that slow cooker option. If pressure cooker, cook on high pressure about 20 minutes and then let it do a natural release before you peek.

Halfway through the cook, you wanna do a slow release, open the lid, stir with your spatula, and scrape the sides so sauce doesn97t stick. Then turn your insert so all chicken gets that lovely sauce love. Close lid and continue cooking.

When done, do a quick release if you97re in a rush, or slow release if you wanna keep things tender. Check chicken; it should be juicy and cooked through. Serve it warm over rice, angel hair pasta, or egg noodles to soak up all that sauce.

Time Savers That Actually Work

• Softening cream cheese in the microwave for 15 seconds saves mixing hassle.
• Use pre-minced garlic or onion powder if you don97t have fresh stuff handy.
• Prep your sides while chicken is cooking to save dinner-time stress.
• Cleaning the insert right after cooking helps keep things fast and easy for next time.

Your First Taste After the Wait

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You dig your fork in and the chicken pulls apart tender like it97s been slow whispered about all day. That creamy sauce hugs each bite with tasty chive and onion notes.

The sherry or broth base gives it this savory depth that makes the chicken feel extra special. You catch hints of herbs from that Italian dressing mix which adds that kinda zing without overpowering.

Serve it over angel hair or rice and every mouthful gets that delicious sauce soaking up all the yum. It97s the kinda meal that makes you wanna slow down and enjoy every single bite.

Smart Storage That Actually Works

• Keep leftovers in an airtight container in the fridge, make sure it cools before sealing so moisture doesn97t build up.
• Freeze any extra chicken in single portions wrapped tight in plastic wrap and then stored in freezer bags for best freshness.
• Reheat gently on stovetop or microwave with a splash of broth to keep sauce nice and creamy.

Label freezer bags with the date so you know when to use 97em. If reheating from frozen, do it slow and stir every so often so no sauce clumps or burns.

Everything Else You Wondered About

• Q Can I use chicken thighs instead of breasts?
  A Sure thing, thighs work well but cook times might change a bit 97cause they97re fattier and cook differently.
• Q What if I want less sauce?
  A Use half the cream cheese amount and less butter. You can always add more broth to adjust texture.
• Q Can I make this in a pressure cooker instead of slow cooker?
  A Absolutely, just cook on high pressure about 20 minutes with natural release and stir at half-time for best sauce blend.
• Q How do I avoid sauce sticking to the insert?
  A Stirring occasionally and scraping sides with your spatula helps keep sauce smooth and stops it from drying out.
• Q Is sherry necessary?
  A Nah, swapping sherry for chicken broth works fine and keeps it mild if you prefer.
• Q Can I freeze leftovers?
  A Yep, just portion 97em out and wrap tight. Reheat gently with a little broth to keep sauce creamy.

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Slow Cooker Angel Chicken

This savory Slow Cooker Angel Chicken combines tender chicken with a creamy chive-onion sauce for a satisfying weeknight or weekend meal served over pasta or rice.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 5 minutes mins

Cuisine Mediterranean

Servings 4 people

Calories 435 kcal

Equipment

• 1 Butter knife
• 1 Cutting board
• 1 Measuring cups
• 1 Spoon
• 1 Large mixing bowl and wooden spoon or mixer
• 1 Stirring spatula
• 1 6-quart slow cooker or pressure cooker with slow release option

Ingredients

  

Main Ingredients

• 5 Boneless Skinless Chicken Breasts
• ¼ cup Butter melted
• ½ cup Sherry or chicken broth
• 1 cup Chive and Onion Cream Cheese softened (use ½ cup for thinner sauce)
• 10.75 oz Can Cream of Mushroom Soup
• 1 oz Italian Dressing Mix packet
• Rice, angel hair pasta or egg noodles prepared, for serving

Instructions

 

Instructions

• Mix all ingredients except chicken together until blended.
• Place chicken in a 6-quart slow cooker and pour mixture over the top.
• Cover and cook on low for 5–6 hours, turning your insert halfway through and stirring with a spatula to keep sauce from sticking.
• Alternatively, pressure cook on high for 20 minutes, then use natural release. Stir halfway with spatula and rotate insert for even cooking.
• When done, check chicken for doneness and serve warm over pasta or rice.

Video

Notes

Serve over angel hair, rice, or egg noodles. Freeze leftovers in single portions for fast meals later.