Angel Chicken with Italian Dressing Mix is one of those gentle, beloved suppers that quietly earned its rightful place at every church potluck and family reunion across the Midwest. It’s not fussy or flashy—it’s simply creamy, comforting, and feels like something your favorite aunt would slide in front of you on a chilly evening. This slow cooker version keeps the warm spirit of the old oven-baked recipe but pares it down to its essence: just five simple ingredients and a plug-in crock on the counter. The result is impossibly tender chicken swimming in a rich, herbaceous, and tangy sauce that begs to be ladled over a bed of buttery noodles or fluffy rice.
Angel Chicken with Italian Dressing Mix
Prep Time: 10 minutes | Cook Time: 4-6 hours on LOW | Total Time: 4 hours 10 minutes (plus resting)
Yield: 6 servings
INGREDIENTS
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 (0.7–1 oz) packet dry Italian dressing mix
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 (8 oz) block cream cheese, softened and cut into 1-inch cubes
- ½ cup chicken broth or water
- For serving: Cooked egg noodles, rice, or mashed potatoes
- Optional garnish: Freshly chopped parsley or a sprinkle of cracked black pepper
INSTRUCTIONS
1. Layer the Chicken:
Place the chicken in an even layer at the bottom of a 4-6 quart slow cooker.
2. Make the Sauce Base:
In a medium bowl, whisk together the dry Italian dressing mix, cream of chicken soup, and chicken broth until the mixture is fairly smooth and well combined.
3. Assemble in the Crock:
Scatter the softened cream cheese cubes evenly over the chicken. Pour the prepared soup mixture over the top, aiming to cover as much of the chicken and cream cheese as possible.
4. Cook to Tenderness:
Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the chicken is very tender and easily shreds with a fork.
5. Shred & Let the Sauce Meld:
Using two forks, shred or chunk the chicken directly in the slow cooker. Stir everything thoroughly to blend the now-melted cream cheese completely into the sauce, creating a uniform, creamy gravy.
Cover and let the mixture sit on the WARM setting for 5-10 minutes. This resting time is crucial—it allows the flavors to fully mingle and the sauce to thicken slightly.
6. Serve & Enjoy:
Taste and add a pinch of salt or pepper only if needed (the dressing mix and soup are well-seasoned). Serve hot over a hearty base of cooked egg noodles, rice, or mashed potatoes. Garnish with parsley if desired.
RECIPE NOTES & TIPS FOR SUCCESS
- Cream Cheese Tip: Ensuring your cream cheese is truly softened and cubed helps it melt smoothly into the sauce without clumping.
- Thighs vs. Breasts: Chicken thighs will yield a richer, more forgiving, and moist result. Breasts are excellent but ensure you don’t overcook them on HIGH.
- No Peeking! Resist the urge to lift the lid during cooking. The slow cooker retains heat and moisture, and each peek adds significant cooking time.
- Sauce Too Thin? If you prefer a thicker sauce after shredding, make a quick slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the hot chicken mixture, cover, and cook on HIGH for an additional 15-20 minutes until thickened.
- Flavor Boost: For a deeper flavor, stir in ¼ cup of grated Parmesan cheese during the final stir, or add a cup of sliced mushrooms at the beginning with the chicken.
This is the definition of a reliable, heartwarming meal. Angel Chicken proves that the most memorable dishes are often the simplest, transforming a handful of pantry staples into a creamy, savory masterpiece that everyone will ask you to make again and again.