Description
This Crockpot Angel Chicken recipe is a creamy, cheesy, and tender chicken dish cooked low and slow in a crockpot. Combining simple pantry staples like cream of chicken soup, ranch dressing mix, and shredded cheeses, this meal is effortless yet flavorful, perfect for busy days when you want a comforting dinner ready on arrival.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Sauce
- 1 can cream of chicken soup (about 10.5 oz)
- 1 packet ranch dressing mix (about 1 oz)
Cheeses
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
Instructions
- Prepare the Chicken: Place the boneless, skinless chicken breasts evenly in the crockpot base to form a single layer for even cooking.
- Mix the Sauce: In a medium bowl, thoroughly combine the cream of chicken soup with the ranch dressing mix until smooth and well blended.
- Combine: Pour the creamy ranch sauce evenly over the chicken breasts in the crockpot, ensuring all pieces are covered to keep them moist while cooking.
- Cook the Chicken: Cover the crockpot with its lid and cook on low for 6 to 8 hours or alternatively on high for 3 to 4 hours, until the chicken is fully cooked and tender.
- Add the Cheeses: About 30 minutes before serving, sprinkle the shredded mozzarella and grated parmesan cheese evenly on top of the chicken and cover again to allow the cheese to melt.
- Serve: Once the cheese is melted and bubbly, serve the creamy crockpot angel chicken alongside your favorite rice or pasta to soak up the delicious sauce.
Notes
- For extra flavor, consider adding garlic powder or onion powder to the ranch sauce mixture.
- Use low-fat or fat-free cream of chicken soup and cheeses if you want a lighter version.
- Chicken thighs can be used instead of breasts for a juicier option but may change cooking times slightly.
- Make sure to shred mozzarella finely to help it melt quickly and evenly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
