Irresistible Crock Pot Angel Chicken for Dinner Tonight Recipe
Introduction
Angel Chicken in the crock pot is a comforting, creamy dish that comes together effortlessly. With tender shredded chicken in a flavorful garlic-soy sauce, it’s perfect for a satisfying dinner any night of the week.
Ingredients
- 4 boneless, skinless chicken breasts (1.5 lbs)
- 3 cloves fresh garlic, minced
- 1/2 cup low-sodium soy sauce
- 1/4 cup packed light brown sugar
- 1 can (10.5 oz) cream of chicken soup
- Salt to taste
- Pepper to taste
- 2 tsp Italian seasoning
- 2 tbsp unsalted butter
- Fresh parsley (optional)
Instructions
- Step 1: Place chicken breasts in a 6-quart slow cooker. Season the chicken lightly with salt, pepper, and 1 teaspoon of the Italian seasoning.
- Step 2: In a medium bowl, combine the minced garlic, low-sodium soy sauce, light brown sugar, and cream of chicken soup. Whisk the mixture until completely smooth.
- Step 3: Pour the creamy sauce mixture evenly over the chicken in the slow cooker. Top with the unsalted butter and sprinkle with the remaining 1 teaspoon Italian seasoning.
- Step 4: Cover the slow cooker and cook on LOW for 4-6 hours, or on HIGH for 2.5-3.5 hours, until the chicken is fork-tender and reaches an internal temperature of 165°F (74°C).
- Step 5: Carefully remove the cooked chicken from the slow cooker and shred it into bite-sized pieces using two forks. Return the shredded chicken to the slow cooker and stir it into the sauce until well combined. Taste and adjust seasonings if needed.
- Step 6: Serve the hot, creamy Angel Chicken generously over your favorite accompaniment such as hot cooked egg noodles, rice, or mashed potatoes. Garnish with freshly chopped parsley, if desired, before serving.
Tips & Variations
- For extra flavor, add a splash of white wine or chicken broth to the sauce mixture before cooking.
- Use boneless, skinless thighs instead of breasts for juicier meat.
- Add vegetables like mushrooms or bell peppers to the slow cooker for a complete one-pot meal.
- If you prefer a thicker sauce, stir in a teaspoon of cornstarch mixed with water during the last 30 minutes of cooking.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove over low heat to prevent drying out. You can also freeze the cooked chicken and sauce for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken breasts in this recipe?
Yes, but cooking times will be longer. It’s best to thaw the chicken beforehand for even cooking, but if using frozen, increase the slow cooker time by 1–2 hours on low.
What sides pair well with Angel Chicken?
This creamy chicken is delicious served over egg noodles, steamed rice, or mashed potatoes. A simple green salad or steamed vegetables also complement it nicely.
PrintIrresistible Crock Pot Angel Chicken for Dinner Tonight Recipe
This Crock Pot Angel Chicken recipe delivers tender, juicy chicken breasts simmered in a creamy garlic and soy sauce-infused gravy. Perfect for an easy dinner, this slow-cooked dish combines savory cream of chicken soup with light brown sugar and Italian seasoning to create a flavorful, comforting meal that pairs wonderfully with egg noodles, rice, or mashed potatoes.
- Prep Time: 10 minutes
- Cook Time: 4 to 6 hours on LOW or 2.5 to 3.5 hours on HIGH
- Total Time: 4 hours 10 minutes to 6 hours 10 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Chicken
- 4 boneless, skinless chicken breasts (1.5 lbs)
- Salt to taste
- Pepper to taste
- 2 tsp Italian seasoning, divided
- 2 tbsp unsalted butter
Sauce
- 3 cloves fresh garlic, minced
- 1/2 cup low-sodium soy sauce
- 1/4 cup packed light brown sugar
- 1 can (10.5 oz) cream of chicken soup
Garnish (optional)
- Fresh parsley, chopped
Instructions
- Prepare Chicken: Place chicken breasts in a 6-quart slow cooker. Season lightly with salt, pepper, and 1 teaspoon of Italian seasoning to infuse the meat with flavor.
- Make Sauce: In a medium bowl, whisk together the minced garlic, low-sodium soy sauce, light brown sugar, and cream of chicken soup until the mixture is smooth and well combined.
- Combine and Season: Pour the creamy sauce mixture evenly over the chicken breasts in the slow cooker. Top the chicken with unsalted butter and sprinkle the remaining 1 teaspoon of Italian seasoning over everything for balanced seasoning.
- Slow Cook: Cover the slow cooker and cook on LOW for 4-6 hours, or on HIGH for 2.5-3.5 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C), ensuring it’s safely cooked through.
- Shred Chicken: Carefully remove the cooked chicken with tongs or a slotted spoon and shred into bite-sized pieces using two forks. Return the shredded chicken to the slow cooker and stir it into the sauce to fully coat and absorb the flavors. Taste and adjust seasoning if necessary.
- Serve and Garnish: Serve the creamy Angel Chicken hot over your choice of egg noodles, rice, or mashed potatoes. Garnish with freshly chopped parsley if desired for added color and freshness.
Notes
- For the best flavor, use fresh garlic rather than pre-minced or powdered garlic.
- You can substitute the cream of chicken soup with cream of mushroom soup for a slight variation in flavor.
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- This dish freezes well; store leftovers in an airtight container for up to 3 months.
- If you prefer less sweetness, reduce the brown sugar slightly.
- Serve with a side of steamed vegetables or a fresh salad for a complete meal.
Keywords: Crock Pot chicken, slow cooker chicken, creamy chicken recipe, easy dinner, garlic chicken, comfort food, shredded chicken recipe
