Description
This Easy Angel Chicken in the Crock Pot delivers silky, tangy, and melt-in-your-mouth tender chicken with minimal hands-on time, creating a rich and comforting dish.
Ingredients
Scale
- 1.2 kg (2.5 lb) boneless, skinless chicken breasts
- 240 ml (1 cup) Italian dressing
- 28 g (1 packet) dry ranch dressing mix
- 227 g (8 oz) full-fat cream cheese, softened
- 120 g (1 cup) shredded mozzarella or Parmesan blend (optional)
- 1 tsp (5 g) kosher salt, adjust to taste
- Freshly ground black pepper to taste
- 1 tbsp (15 ml) lemon juice (optional)
- Pinch of red pepper flakes (optional)
Instructions
- Trim excess fat from the chicken and pat dry. Season with salt and pepper. (5 minutes)
- Pour Italian dressing into the crock pot and sprinkle in ranch mix. Add chicken and coat. (2 minutes)
- Cover and cook on LOW for 3 hours, check for internal temperature of 74°C (165°F). (3 hours)
- Shred chicken with two forks and stir in softened cream cheese until smooth. Return chicken to pot. (12 minutes)
- Adjust seasoning with salt, pepper, or lemon juice if needed. Serve hot. (2 minutes)
Notes
For a creamier finish, stir in shredded cheese at the end. For a dairy-free version, substitute cream cheese with coconut milk and reduce oil in dressing.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 630
- Sugar: 2g
- Sodium: 980mg
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 62g
- Cholesterol: 170mg