Crock Pot Angel Chicken
A comforting and delicious slow-cooked chicken dish with a creamy sauce, perfect for family dinners and special occasions.
Ingredients
Main Ingredients
- 2-3 pounds boneless skinless chicken breasts or thighs Thighs stay juicier for longer cooking.
- 1 can cream of chicken soup (10.5 oz) Provides the creamy base.
- 1 cup sour cream or Greek yogurt Greek yogurt is a lighter swap.
- 1 packet ranch seasoning Or 2 teaspoons dried herbs and a pinch of garlic powder.
- 1/2 cup chicken broth Thin to your desired sauce consistency.
- 2 tablespoons honey or maple syrup Balances the savory with a hint of sweetness.
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice Brightens the sauce.
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation and Cooking
- Place the chicken in the bottom of your Crock Pot. Season lightly with salt and pepper.
- In a bowl, whisk together the cream of chicken soup, sour cream or Greek yogurt, chicken broth, ranch seasoning, honey, lemon juice, and lemon zest until smooth.
- Pour the creamy mixture over the chicken, ensuring each piece is coated.
- Cook on low for 6 to 7 hours or on high for 3 to 4 hours. The meat should be tender enough to shred with two forks and the sauce should be bubbling gently.
- About 15 minutes before serving, shred the chicken right in the pot or leave whole for a rustic presentation. Stir gently to combine and adjust seasoning.
- Garnish with chopped parsley and serve warm.
Notes
For a dairy-free version, use full-fat coconut milk and a dairy-free sour cream alternative. To thicken the sauce, remove the lid in the last 30 minutes to let the liquid reduce.