Description
Crock Pot Angel Chicken melts apart and soaks up a light sauce that tastes like home. A tested recipe offering tender, saucy results with minimal hands-on time.
Ingredients
Scale
- 1.3 kg (3 lb) boneless, skinless chicken breasts or thighs
- 226 g (8 oz) cream cheese, softened
- 1 (10.5 oz / 298 ml) can condensed cream of chicken soup or 240 ml (1 cup) low-sodium chicken broth + 30 g (2 tbsp) cornstarch
- 30 g (2 tbsp) unsalted butter
- 15 g (1 tbsp) lemon juice
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- Optional: 120 g (4 oz) shredded Parmesan or provolone
- Fresh parsley, chopped, for garnish
Instructions
- Pat the chicken dry and season with salt and pepper. Place in the slow cooker.
- In a bowl, whisk the cream cheese, soup or broth with cornstarch, butter, garlic powder, and onion powder until smooth. Pour over the chicken.
- Cover and cook on LOW for 4 hours or HIGH for 2 hours until the internal temperature reaches 74°C (165°F).
- Remove chicken, shred it, and return it to the pot. Stir in lemon juice and Parmesan if using. If the sauce is too thin, thicken it with cornstarch and cold water.
- Adjust seasoning as needed and garnish with parsley before serving.
Notes
For best results, monitor the internal temperature to prevent dryness. Use thighs for juiciness or breasts for a leaner option.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 42g
- Cholesterol: 120mg