Go Back

Crockpot Angel Chicken

A comforting and fuss-free slow-cooker meal featuring tender chicken in a creamy mushroom sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main 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

Method
 

Preparation
  1. Place the chicken breasts in an even layer in the bottom of a 6-quart crockpot.
  2. 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.
  3. Spoon the sauce over the chicken, spreading to cover as much as possible.
  4. Scatter the sliced mushrooms over the top. Season everything lightly with salt and plenty of black pepper.
Cooking
  1. 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.
  2. The chicken should be tender and easy to shred with two forks.
  3. Serve the chicken and creamy mushroom sauce over cooked pasta or rice. Garnish with chopped parsley or grated Parmesan if desired.

Notes

If you prefer dark meat, use boneless skinless chicken thighs. For a lighter version, swap half the cream cheese for plain Greek yogurt stirred in off-heat. Store leftovers properly to ensure safety and quality.