I love Angel Chicken because it’s creamy, comforting, and surprisingly easy to pull together for weeknights or potlucks. This version gives tender shredded chicken in a rich, tangy sauce—one of my go-to dinners when I want something cozy without fuss. For extra inspiration I often compare notes with the Nevaeh Recipes Angel Chicken page to refine timing and seasoning.
Why Make This Recipe
- Fast and forgiving: this cooks hands-off in a slow cooker or on the stovetop with minimal babysitting.
- Crowd-pleaser: rich, creamy sauce and tender chicken please both kids and adults.
- Flexible: pairs well with pasta, rice, or vegetables for different calorie goals.
- Make-ahead friendly: it stores and reheats well for lunches or potluck dishes.
- Personal note: I love this recipe because a quick sear before slow cooking adds a depth of flavor that lifts the whole dish.
I also sometimes brine chicken briefly for juiciness—see a simple technique like the 3-ingredient smoked chicken brine if you want extra-moist meat.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 3 hours (slow cooker) or 20–30 minutes (stovetop)
- Total time: 3 hours 10 minutes (slow cooker) or 40 minutes (stovetop including resting)
- Servings: 6
- Difficulty: Easy
- Method: Slow simmer in slow cooker or braise in a Dutch oven, then shred and finish in the sauce
My Experience Making This Recipe
I tested this in both a 6-quart slow cooker and a heavy Dutch oven. Searing the chicken first gave me better color and a deeper flavor, while the slow cooker delivered effortless shredding. I learned to check internal temperature—165°F—then shred and finish in the sauce so the meat stays moist.
How to Make Angel Chicken
Start by seasoning 2–3 lb boneless skinless chicken breasts or thighs with salt and pepper. Sear in a hot skillet (1–2 minutes per side) for color, then transfer to a slow cooker with 8 oz cream cheese, 1 can (10.5 oz) condensed soup or 1 cup chicken broth + 1/2 cup Greek yogurt, 1 packet ranch seasoning (optional), and 1 cup shredded cheddar if you like. Cook on low 3 hours or high 1.5–2 hours until the chicken reads 165°F and shreds easily. Shred with two forks directly in the sauce and simmer uncovered 5–10 minutes to meld flavors. For stovetop, simmer covered at medium-low for 20–30 minutes in a Dutch oven, then shred and reduce sauce for 5–10 minutes.
For a quick weeknight spin, serve alongside a one-pan side like a 30-minute chicken sausage and orzo skillet for a complete meal.
Expert Tips for Success
- Use a meat thermometer: pull chicken at 160–165°F. Residual heat will bring it to a safe 165°F while resting.
- Sear for flavor: browning adds Maillard flavors that a plain slow cooker can’t create. A hot cast-iron skillet works best.
- Control thickness: if sauce is thin, reduce uncovered 5–10 minutes or whisk in a 1 tsp cornstarch + 1 tbsp cold water slurry. If too thick, add hot chicken broth 2–4 tbsp at a time.
- Pick the right dairy: full-fat cream cheese and cheddar give the creamiest result; for lighter options use Greek yogurt but add it off the heat to prevent graininess.
- Crisp edge option: finish spoonfuls under a hot broiler for 1–2 minutes or use an air fryer trick from my tested air fryer technique for crispy edges to add texture to portions.
How to Serve Angel Chicken
- Over pasta: toss with 12 oz cooked pasta and reserved cooking liquid for a creamy pasta bake.
- With rice or cauliflower rice: spoon over steamed rice and garnish with chopped parsley for color.
- On sandwiches: pile shredded Angel Chicken on toasted rolls and top with pickles or slaw.
- For gatherings: transfer to a shallow ovenproof dish, sprinkle extra cheese, and broil 2–3 minutes for a bubbly finish.
Storage and Reheating Guide
Cool to room temperature, then refrigerate in airtight containers up to 4 days. For longer storage, freeze in freezer-safe containers or vacuum bags up to 3 months; label with date. To reheat from refrigerated, warm gently on the stovetop over low heat with a splash of chicken broth until 165°F, or microwave covered in 30–45 second bursts, stirring between intervals. From frozen, thaw overnight in the fridge then reheat as above.
Recipe Variations
- Gluten-free: use gluten-free condensed soup or swap for a mix of chicken broth and cornstarch slurry; check ranch seasoning for gluten.
- Dairy-free: replace cream cheese with full-fat coconut milk or dairy-free cream cheese and use dairy-free cheese.
- Low-carb/Keto: skip the condensed soup, use heavy cream and cream cheese, and serve over cauliflower rice.
- Sweet-savory twist: add pineapple and a touch of soy or teriyaki for a tropical take inspired by this sweet-savory pineapple variation I tested.
Nutritional Highlights
- Good source of lean protein from chicken—about 25–30 g protein per serving depending on portion.
- Higher in fat and calories if you use full-fat cream cheese and cheddar—swap for Greek yogurt to reduce fat.
- Allergen note: contains dairy; can be adapted to be dairy-free and gluten-free with substitutions. For portion control, aim for 4–6 oz cooked chicken per person.
Troubleshooting Common Issues
- Chicken turned out dry: likely overcooked. Use a thermometer and remove at 160–165°F, then let rest and shred into sauce.
- Sauce didn’t thicken: simmer uncovered to reduce, or whisk in a 1 tsp cornstarch slurry.
- Too salty or bland: dilute with unsalted chicken broth or unsweetened yogurt, and balance flavors with acid (1 tsp lemon juice or vinegar).
Frequently Asked Questions
Q: Can I use frozen chicken in the slow cooker?
A: You can, but I don’t recommend it for food safety and texture. Frozen chicken increases cook time and can sit too long in the danger zone. Thaw overnight in the fridge or use a pressure cooker/Instant Pot setting following manufacturer guidance.
Q: Can I make this in an Instant Pot?
A: Yes. Use the poultry setting or high pressure for 10 minutes with natural release for 10 minutes. Quick-release after that, shred, then use sauté mode to reduce the sauce if needed.
Q: How do I prevent the dairy from curdling?
A: Add yogurt or cream cheese off the direct high heat and finish on low. If using Greek yogurt, temper it by whisking with a small amount of hot sauce before adding, or stir it in at the end off heat.
Q: Is there a low-fat version that still tastes good?
A: Yes—swap cream cheese for plain nonfat Greek yogurt and use reduced-fat cheese sparingly. Sear the chicken well for flavor, then finish with fresh herbs and a squeeze of lemon to brighten the dish.
Conclusion
If you want a tested slow-cooker version and another take on ingredients and timing, this detailed external recipe for Crock Pot Angel Chicken – The Country Cook is a great complement to the tips above.
Print
Angel Chicken
- Total Time: 190 minutes
- Yield: 6 servings 1x
- Diet: Dairy
Description
A creamy and comforting dish featuring tender shredded chicken in a rich, tangy sauce, perfect for weeknights or potlucks.
Ingredients
- 2–3 lb boneless skinless chicken breasts or thighs
- Salt and pepper, to taste
- 8 oz cream cheese
- 1 can (10.5 oz) condensed soup or 1 cup chicken broth + 1/2 cup Greek yogurt
- 1 packet ranch seasoning (optional)
- 1 cup shredded cheddar cheese (optional)
Instructions
- Season the chicken with salt and pepper.
- Sear in a hot skillet for 1–2 minutes on each side.
- Transfer chicken to a slow cooker or Dutch oven.
- Add cream cheese, condensed soup (or chicken broth and yogurt), and ranch seasoning (if using).
- For slow cooker, cook on low for 3 hours or high for 1.5–2 hours until chicken reaches 165°F.
- Shred chicken in the sauce using two forks and simmer uncovered for 5–10 minutes.
- For stovetop, simmer covered at medium-low for 20–30 minutes, then shred and reduce sauce for 5–10 minutes.
Notes
For extra juiciness, consider briefly brining the chicken. Searing before slow cooking adds depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 85mg