Introduction

This Irresistible Crock Pot Angel Chicken is a creamy, flavorful dish perfect for an easy weeknight dinner. Tender chicken breasts cook slowly in a savory garlic-soy sauce mixture, resulting in a comforting meal everyone will love.

Irresistible Crock Pot Angel Chicken for Dinner Tonight Recipe - Recipe Image

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, for garnish)

Instructions

Step 1: Place chicken breasts in a 6-quart slow cooker. Season 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 to the sauce mixture before cooking.
Substitute chicken thighs for breasts if you prefer juicier meat.
Add sliced mushrooms or chopped onions to the slow cooker for added texture and flavor.
If you like a thicker sauce, stir in a teaspoon of cornstarch mixed with a little water during the last 30 minutes of cooking.

Storage

Store leftover Angel Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat or microwave until warmed through, adding a splash of broth or water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a slow cooker?

Yes, you can make this dish in the oven by placing the chicken and sauce in a covered baking dish and baking at 350°F (175°C) for about 1 to 1.5 hours until the chicken is cooked through and tender.

Is it necessary to shred the chicken?

Shredding the chicken helps absorb more of the creamy sauce, making each bite flavorful. However, you can also leave the breasts whole or slice them if preferred.

Irresistible Crock Pot Angel Chicken for Dinner Tonight Recipe

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★★★★★

5 from 120 reviews

This irresistible Crock Pot Angel Chicken recipe features tender, juicy chicken breasts slow-cooked in a creamy garlic and soy sauce mixture, enhanced with Italian seasoning and light brown sugar. Perfect for a comforting dinner, the savory shredded chicken pairs beautifully with egg noodles, rice, or mashed potatoes for a satisfying meal.

Author: Elias
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

Ingredients

Scale

Chicken and Seasoning

4 boneless, skinless chicken breasts (1.5 lbs)
Salt to taste
Pepper to taste
2 tsp Italian seasoning, divided

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
2 tbsp unsalted butter
Fresh parsley (optional, for garnish)

Instructions

Prepare the Chicken: Place the chicken breasts in a 6-quart slow cooker. Lightly season the chicken with salt, pepper, and 1 teaspoon of Italian seasoning, ensuring even coating.
Make the Sauce: In a medium bowl, whisk together minced garlic, low-sodium soy sauce, light brown sugar, and cream of chicken soup until smooth and fully combined.
Add Sauce and Butter: Pour the prepared creamy sauce evenly over the chicken in the slow cooker. Top with unsalted butter and sprinkle the remaining 1 teaspoon of Italian seasoning over the butter.
Slow Cook the Chicken: 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).
Shred and Mix: Carefully remove the cooked chicken and shred into bite-sized pieces using two forks. Return the shredded chicken to the slow cooker and stir it well into the sauce. Taste and adjust seasoning if necessary.
Serve: Serve the hot, creamy Angel Chicken generously over cooked egg noodles, rice, or mashed potatoes. Garnish with freshly chopped parsley, if desired, to add a fresh touch before serving.