I fell in love with Angel Chicken the first time I shredded warm, tangy chicken into a silky, cream-cheese sauce. This version is straightforward, forgiving, and great for weeknight dinners or a casual gathering. I’ve tested it in both a 6-quart slow cooker and a Dutch oven to get consistent, tender results.
Why Make This Recipe
- It’s hands-off when made in a slow cooker, so you can set it and forget it for busy nights.
- The sauce is rich and creamy without fancy ingredients, so it feels indulgent but simple.
- Versatile leftovers — the chicken works great in sandwiches, wraps, or over rice. For wrap ideas I often refer to an air fryer chicken wraps recipe to see how I like to re-use shredded chicken.
- Child- and crowd-friendly flavors: mild, slightly tangy, and easy to pair. I love this recipe because it reliably produces tender, shreddable chicken that pleases picky eaters.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 2–4 hours (slow cooker) or 25–30 minutes (oven)
- Total time: 2–4 hours plus 10 minutes active prep
- Servings: 4–6 (about 1.5 pounds chicken)
- Difficulty: Easy
- Method: Slow cooking (preferred) with an optional stovetop sear or oven finish for extra flavor
My Experience Making This Recipe
I tested this recipe several times to dial in timing and texture. The biggest discovery was that a quick sear before slow cooking deepens flavor, and folding in softened cream cheese off-heat gives the smoothest sauce. I also learned that using a meat thermometer prevents overcooking and dries the sauce less.
How to Make Angel Chicken
Start with 1.5–2 lb boneless, skinless chicken breasts or thighs, 8 oz softened cream cheese, 1 packet (1 oz) ranch or Italian dressing mix, 1/2 cup low-sodium chicken broth, and 2 tbsp mayonnaise (optional for silkiness). If you have a skillet, sear the chicken 2–3 minutes per side over medium-high heat to develop color. Transfer to a 6-quart slow cooker, pour chicken broth and dry seasoning over the top, then cook on LOW for 3.5–4 hours or HIGH for 2–2.5 hours until the internal temperature reaches 165°F (74°C). Remove chicken, shred with two forks, return to cooker, and stir in softened cream cheese until smooth. For a stovetop/oven option, braise in a covered Dutch oven at 350°F (175°C) for 25–30 minutes. Expect a creamy, shreddable result that’s easy to stretch across meals.
Expert Tips for Success
- Use a meat thermometer to confirm the chicken reaches 165°F (74°C); it prevents both undercooking and dryness.
- Soften cream cheese at room temperature or warm briefly in 10-second microwave bursts so it incorporates smoothly.
- Sear the chicken first in a hot skillet (use neutral oil) to add Maillard flavor — it makes a big difference.
- If the sauce is too thin, thicken with a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) stirred in and cooked for 2–3 minutes.
- For the silkiest texture, shred the chicken and fold the cheese in off heat to avoid curdling.
How to Serve Angel Chicken
- Serve over steamed rice with sliced scallions and toasted sesame seeds for an easy weeknight bowl; pairing with sweet, tangy pineapple notes works well and I often look at an air fryer pineapple chicken idea for inspiration.
- Pile into soft rolls for sliders or into tortillas with shredded cabbage for tacos.
- Spoon over buttered pasta with a sprinkle of Parmesan and fresh parsley for a cozy dinner.
- For entertaining, present in a shallow dish with garnishes (chopped herbs, lemon wedges) and let guests build their own sandwiches.
Storage and Reheating Guide
- Refrigerator: Store in an airtight container for up to 3–4 days. Cool to room temperature before sealing to avoid condensation.
- Freezer: Freeze in portioned airtight containers or heavy-duty zip-top bags for up to 3 months; press out excess air and label with date.
- Reheating (stovetop): Gently reheat in a saucepan over low heat with a splash of chicken broth to restore creaminess, stirring to prevent sticking.
- Reheating (microwave): Heat covered in 30–45 second bursts, stirring in between and adding 1–2 tbsp liquid if needed to prevent dryness.
Recipe Variations
- Gluten-free: Use a gluten-free ranch/Italian seasoning packet and confirm any added condiments are gluten-free.
- Dairy-free: Replace cream cheese with 1 cup full-fat coconut cream plus 2 tbsp arrowroot starch to thicken, or use a dairy-free cream cheese alternative; flavor will shift slightly.
- Spicy Angel Chicken: Stir in 1–2 tsp sriracha or 1/2 tsp cayenne with the broth for a kick.
- Casserole-style: Mix shredded Angel Chicken with cooked pasta, steamed veggies, and 1/2 cup shredded cheddar; top with breadcrumbs and bake at 375°F (190°C) until bubbly — for a casserole twist see an angel beef casserole for inspiration on assembly and baking technique.
Nutritional Highlights
- Lean protein: Uses chicken as a high-quality protein that supports satiety and muscle repair.
- Moderation on fat: The creaminess comes from cream cheese; to reduce calories use light cream cheese or Greek yogurt (stir in off heat to avoid splitting).
- Allergen note: Contains dairy; check seasoning packets for hidden gluten or soy. Serve portion sizes around 4–6 oz cooked chicken per person for balanced meals.
Troubleshooting Common Issues
- Sauce is grainy or separated: Warm the sauce gently and whisk; if needed, remove from heat and whisk in a splash of warm broth. Avoid boiling after adding dairy.
- Chicken turns out dry: Cook to 165°F (74°C) and not much beyond; shredded chicken is forgiving, but overcooking loses moisture.
- Sauce too thin: Make a quick slurry of 1 tsp cornstarch and 1 tbsp cold water, stir into sauce, and cook on HIGH/medium heat for 2–3 minutes until thickened.
Frequently Asked Questions
Q: Can I use frozen chicken?
A: Yes. If using frozen chicken in a slow cooker, add 30–60 minutes to the cook time and ensure the internal temperature reaches 165°F (74°C). For safety, never start frozen chicken in a slow cooker on low for very long without confirming temperatures, as some slow cookers heat slowly.
Q: Can I make this on the stovetop only?
A: Absolutely. Use a heavy Dutch oven, sear the chicken, add broth and cover tightly, then braise in a 350°F (175°C) oven for 25–30 minutes or simmer on low on the stovetop until done. Finish by shredding and stirring in the cheese off the heat.
Q: How do I get a thicker sauce without adding extra dairy?
A: Reduce the cooking liquid before shredding by removing the lid and simmering on high for 8–10 minutes, stirring occasionally. Alternatively, use a small cornstarch slurry to thicken without altering taste.
Q: Can I double the recipe for a crowd?
A: Yes. Use a larger slow cooker (at least 8-quart) and maintain similar cook times; additional volume may require an extra 30–60 minutes on LOW. Ensure there’s enough liquid to keep the chicken partially submerged for even cooking.
Conclusion
If you want another slow-cooker version or a slightly different ingredient list, this Crock Pot Angel Chicken recipe on The Country Cook is a helpful reference for comparison and variations.
Angel Chicken
- Total Time: 160 minutes
- Yield: 4–6 servings
- Diet: Gluten-Free Options Available
Description
A creamy, tangy chicken dish that is easy to prepare and perfect for weeknight dinners or casual gatherings.
Ingredients
- 1.5–2 lb boneless, skinless chicken breasts or thighs
- 8 oz softened cream cheese
- 1 packet (1 oz) ranch or Italian dressing mix
- 1/2 cup low-sodium chicken broth
- 2 tbsp mayonnaise (optional)
Instructions
- If desired, sear the chicken in a skillet over medium-high heat for 2–3 minutes per side.
- Transfer chicken to a slow cooker and pour chicken broth and seasoning over the top.
- Cook on LOW for 3.5–4 hours or HIGH for 2–2.5 hours until the internal temperature reaches 165°F (74°C).
- Remove chicken, shred with two forks, and stir in softened cream cheese off the heat until smooth.
Notes
The sauce can be thickened with a cornstarch slurry if needed. Serve over rice, in rolls, or over pasta.
- Prep Time: 10 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American