Slow Cooker Angel Chicken and Italian Dressing Mix
Heavenly Dinner: Only 5 ingredients. It is so creamy and rich that my family would clean their plates every time with the sauce.
Ingredients
-
2 lb. boneless, skinless chicken breasts or thighs.
-
1 (0.7-1 ounce) package Italian dry dressing mix.
-
Can cream of chicken soup 1 (10.5 ounce).
-
1 (8 ounce) package, softened cream cheese cut up into cubes.
-
1/2 cup chicken broth or water
Angel Chicken and Italian Dressing Mix
Directions
-
Put the chicken in the low section of a 4 to 6 quarts slow cooker in one layer.
-
Add the Italian dressing mix, the cream of chicken soup, and the chicken broth (or water) to a medium bowl and whisk together until relatively smooth.
-
Add the cubes of cream cheese over the chicken, and pour evenly the soup mix over it.
-
Cover and cook on LOW about 4-6 hours or cover and cook on HIGH about 2-3 hours until the chicken is very tender and can be shredded with a fork.
-
Shred or cut the chicken in two forks directly in the slow cooker and mix thoroughly to combine with the creamy sauce. Cover and allow to sit on WARM 5-10 minutes allowing flavours to blend and the sauce to thicken slightly.
-
Add flavoring and add seasoning when necessary and then serve the angel chicken hot upon cooked egg noodles, rice, or mashed potatoes.
Variations & Tips
-
To make it rich and old-fashioned, you can replace half of the broth with a dry white wine, as the ladies did with casseroles on special occasions.
-
Prefer thighs to breasts, they keep quite juicy and highly tolerant in the slow cooker.
-
In order to make things a bit lighter, take reduced-fat cream cheese and a healthier version of cream of chicken soup; the sauce will be a little runny but with a comforting quality.
-
A handful of chopped mushrooms or a cup of frozen peas stirredrisen last half-an-hour of cooking can add some color and texture to it as well.
-
You can add a pinch of red pepper flakes or a spoonful of prepared when you are in a mood to have some kick.
Italian dressing and the dry mix.
-
The left-overs can be stored in the refrigerator over a few days and they can be warmed up well on the stovetop by adding a splash of milk or broth to thin the sauce.
-
To make a potlatch, double the recipe and place it in a bigger slow cooker and turn it to WARM and allow everyone to help themselves and serve it all up throughout the night.
Crockpot Olive Garden chicken pasta