Recipe Directions
1. Prepare the Base
In a bowl, mix together the melted butter and Italian dressing mix until well combined.
Place the chicken breasts at the bottom of your crockpot.
2. Make the Creamy Sauce
In another bowl, combine the cream of mushroom soup, softened cream cheese, and chicken broth. Stir until smooth.
Pour the creamy mixture over the chicken in the crockpot.
Add the sliced mushrooms on top.
3. Cook
Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender.
4. Serve
Once cooked, shred the chicken using two forks or leave it whole, depending on your preference.
Serve the angel chicken over cooked pasta or rice, garnished with chopped parsley.
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop until warmed through before serving.
Food Pairings
Pair your Crockpot Angel Chicken with a crisp green salad tossed in a tangy vinaigrette for a refreshing contrast to the creamy richness of the dish. For a heartier meal, serve alongside roasted vegetables or garlic bread.
Recipe Swaps and Variations
- Swap out the cream of mushroom soup for cream of chicken or cream of celery for a different flavor profile.
- Add in additional veggies such as diced bell peppers or spinach for extra nutrition.
- Experiment with different herbs and spices to elevate the flavor, such as thyme, rosemary, or garlic powder.
Frequently Asked Questions (FAQ)
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Increase cooking time by 1-2 hours on low or 30 minutes on high.
Can I make this recipe dairy-free?
Yes, try substituting cream cheese with a dairy-free alternative like coconut cream or cashew cream. Flavor and consistency may vary slightly.
Can I prepare this recipe in advance?
Absolutely! Assemble the ingredients in your crockpot the night before, store in the refrigerator, and start cooking in the morning for hassle-free meal prep
