Description
This Crockpot Angel Chicken recipe is an easy, comforting dish perfect for busy days. Tender chicken breasts are slow-cooked in a creamy ranch and chicken soup sauce, then topped with melted mozzarella and parmesan cheeses for a savory, cheesy finish. Serve with rice or pasta for a satisfying meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Sauce
- 1 can cream of chicken soup (about 10.5 oz)
- 1 packet ranch dressing mix (about 1 oz)
Toppings
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
Instructions
- Prepare the chicken: Place the 4 boneless, skinless chicken breasts evenly in the bottom of the crockpot.
- Make the sauce: In a medium bowl, combine the cream of chicken soup and ranch dressing mix, stirring until well blended.
- Combine and cook: Pour the soup and ranch mixture over the chicken breasts in the crockpot, ensuring they are coated.
- Slow cook the chicken: Cover the crockpot and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is fully cooked and tender.
- Add cheese topping: About 30 minutes before serving, sprinkle the shredded mozzarella and grated parmesan cheeses evenly over the chicken. Cover and continue cooking until the cheese has melted.
- Serve: Serve the cheesy angel chicken hot, accompanied by rice or pasta as desired.
Notes
- For best flavor, use fresh mozzarella and freshly grated parmesan if possible.
- To speed up cooking, use the high setting on the crockpot and check chicken for doneness at 3 hours.
- This dish pairs well with steamed vegetables or a crisp green salad for a balanced meal.
- You can substitute cream of mushroom soup if preferred.
- If you like a bit of spice, add some crushed red pepper flakes to the ranch and soup mixture.
