Name: Crockpot Angel Chicken
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Ingredients: 4 pieces boneless, skinless chicken breasts; 1 packet Italian seasoning (or 2–3 tsp homemade blend); 8 oz cream cheese, softened (can substitute Neufchâtel for lower fat); 10.5 oz cream of mushroom soup (swap for cream of chicken or a gluten-free condensed soup if needed); 8 oz sliced mushrooms (fresh or canned; fresh will give better texture); to taste Salt and freshly ground black pepper; for serving Cooked pasta or rice

I make this Crockpot Angel Chicken whenever I need a fuss-free, comforting dinner that still feels a little special. Tender chicken braised in a creamy, herby sauce with mushrooms — it’s the kind of slow-cooker meal that fills the house with good smells and gives you leftovers that taste even better the next day.

Why you’ll love this dish

This recipe is pure weeknight magic: minimal prep, pantry-friendly ingredients, and a rich, crowd-pleasing sauce that pairs with pasta, rice, or mashed potatoes. It’s great for busy families, meal prep, or when you want a homey dish that doesn’t require babysitting the stove. The cream cheese plus condensed soup creates a silky sauce without needing heavy cream, and the slow cooking turns ordinary chicken breasts into juicy, shreddable pieces.

“This was the easiest dinner I’ve made in weeks — creamy, comforting, and my picky eaters ate it all.” — A happy home cook

How this recipe comes together

Step-by-step overview:

Arrange chicken breasts in the crockpot as the base.
Whisk together Italian seasoning, softened cream cheese, and cream of mushroom soup into a smooth sauce.
Pour the sauce over the chicken, top with sliced mushrooms, and season.
Slow-cook until the chicken reaches 165°F and is tender, about 6–8 hours on low or 3–4 hours on high.
Finish by shredding or slicing the chicken and serving it over pasta, rice, or your favorite starch.

What you’ll need

4 boneless, skinless chicken breasts
1 packet Italian seasoning (or 2–3 tsp homemade blend)
8 oz cream cheese, softened (room temperature) — can substitute Neufchâtel for lower fat
1 can (10.5 oz) cream of mushroom soup — swap for cream of chicken or a gluten-free condensed soup if needed
8 oz sliced mushrooms (fresh or canned) — fresh will give better texture; if using canned, rinse to reduce sodium
Salt and freshly ground black pepper, to taste
Cooked pasta or rice, for serving

Notes: If you prefer dark meat, use boneless skinless chicken thighs (they’ll be even more forgiving). For a lighter version, swap half the cream cheese for plain Greek yogurt stirred in off-heat.

Step-by-step instructions

Place the chicken breasts in an even layer in the bottom of a 6-quart crockpot.
In a medium bowl, beat the softened cream cheese until smooth. Add the cream of mushroom soup and the Italian seasoning. Stir until the mixture is fully combined and lump-free.
Spoon the sauce over the chicken, spreading to cover as much as possible.
Scatter the sliced mushrooms over the top. Season everything lightly with salt and plenty of black pepper.
Cover and cook on low for 6–8 hours, or on high for 3–4 hours. Check that the thickest part of the chicken reaches 165°F with an instant-read thermometer. The chicken should be tender and easy to shred with two forks.
Serve the chicken and creamy mushroom sauce over cooked pasta or rice. Garnish with chopped parsley or grated Parmesan if desired.

Best ways to enjoy it

Spoon the saucy chicken over egg noodles or fettuccine for a classic, comforting plate.
Serve on steamed rice, and add a side of roasted green beans or a simple green salad.
For low-carb meals, use cauliflower rice or zucchini noodles and stir in a handful of spinach at the end until wilted.
Plate it family-style in the crockpot at the table for casual gatherings. Finish with a squeeze of lemon or a sprinkle of fresh herbs to brighten the sauce.

How to store & freeze

Refrigerate: Cool leftovers within two hours, transfer to an airtight container, and refrigerate for 3–4 days.
Freeze: Place cooled chicken and sauce in a freezer-safe container or heavy-duty freezer bag for up to 3 months. Label with the date.
Thawing & reheating: Thaw overnight in the fridge. Reheat gently on the stovetop over low heat with a splash of chicken broth to loosen the sauce, or microwave in 30‑second intervals, stirring in between. Always reheat until steaming hot and check that it reaches 165°F.
Food safety tip: Do not refreeze leftovers that have been fully thawed.

Pro chef tips

Soften the cream cheese to room temperature so it blends smoothly and you avoid lumps in the sauce.
If the finished sauce is too thin, thicken it quickly by whisking 1–2 teaspoons of cornstarch with cold water and stirring it into the hot crockpot for 10–15 minutes on high.
To avoid a runny bottom, don’t add extra liquid — the soup and cream cheese give all the moisture needed.
If you want more depth, add a splash (1/4 cup) of white wine to the sauce before cooking.
Use an instant-read thermometer: chicken is safe at 165°F and you’ll avoid overcooking and drying it out.

Creative twists

Florentine: Stir in 2 cups fresh spinach and 1/2 cup grated Parmesan during the last 15 minutes of cooking.
Bacon & onion: Fry 4 slices of bacon until crisp, crumble over the finished dish, and add sautéed onions under the mushrooms.
Mushroom-free: Replace mushrooms with sun-dried tomatoes and a tablespoon of balsamic for a tangy variant.
Dairy-free: Use a dairy-free cream cheese and a dairy-free condensed soup alternative; texture will differ but flavor remains comforting.
Spicy kick: Mix 1/2 teaspoon crushed red pepper or 1–2 tablespoons harissa into the sauce for heat.

Helpful answers

Q: Can I use frozen chicken breasts in the crockpot?
A: It’s safer to thaw chicken first to ensure even cooking. If you must use frozen, increase the cooking time and verify the internal temperature reaches 165°F. Note: starting with frozen meat can raise the time in the temperature danger zone, so thawing is recommended.

Q: How long does this take to prep?
A: About 10–15 minutes. The active work is just softening and mixing the cream cheese with the soup and seasoning, then placing everything in the crockpot.

Q: Can I make this gluten-free?
A: Yes—use a gluten-free condensed cream of mushroom soup (many brands offer GF versions) or make a quick homemade mushroom-thickened sauce with gluten-free flour or cornstarch.

Q: Is the sauce safe to freeze?
A: Yes, but cream-based sauces can slightly change texture after freezing and thawing. Reheat slowly and whisk or stir in a little chicken broth or milk to restore creaminess.

Q: Should I shred or slice the chicken?
A: Either works. Shredding absorbs more sauce and is great for pastas and rice; slicing keeps neat portions for plated dinners.

Conclusion

If you want another tested take on this classic, the recipe at Crock Pot Angel Chicken – The Country Cook offers a similar slow-cooker approach with detailed notes. For an alternate method and extra serving ideas, check out Easy Crockpot Angel Chicken Recipe – Belle of the Kitchen. Both are useful references when you want variations or visual step-throughs.