Crockpot Angel Chicken
This Crockpot Angel Chicken is a creamy, delicious slow-cooked dish made with chicken, cream cheese, and ranch seasoning. It's perfect for busy weeknights and pairs well with rice or veggies.
Equipment
- 1 Crockpot
- 1 measuring cups and spoons
- 1 cutting board
- 1 mixing bowl
Ingredients
- 6 pieces boneless, skinless chicken breasts About 1.5 to 2 pounds.
- 8 oz cream cheese Softened.
- 1 packet ranch seasoning mix 1 oz.
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1 cup sliced mushrooms Optional.
- as needed fresh parsley For garnish, optional.
Instructions
- Place the chicken breasts in the bottom of the crockpot.
- In a mixing bowl, combine the softened cream cheese, ranch seasoning mix, and chicken broth. Stir until the mixture is smooth and well blended.
- Pour the cream cheese mixture over the chicken breasts in the crockpot, ensuring the chicken is fully coated.
- If using, sprinkle the sliced mushrooms over the top.
- Cover the crockpot and cook on low for 6 hours or high for 3 hours.
- Once cooked, remove the chicken breasts from the crockpot and shred with two forks. Return the shredded chicken to the crockpot and stir until mixed with the sauce.
- Sprinkle shredded cheddar cheese over the chicken in the crockpot. Allow it to melt for a few minutes before serving.
- Garnish with fresh parsley if desired, and serve the dish with rice, pasta, or vegetables.
Notes
Feel free to customize this dish by adding vegetables like broccoli or bell peppers. If you prefer a thicker sauce, you can mix in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) during the last 30 minutes of cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They can be reheated in the microwave.