crockpot angel chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 packet of ranch seasoning mix (or homemade ranch seasoning)
• 1 (8 oz) package of cream cheese (softened)
• 1 can (10.5 oz) of cream of chicken soup
• 1/4 cup of butter (melted)
• 1/2 cup of chicken broth or water
• 1 cup of shredded cheddar cheese (optional, for extra cheesiness)
• Salt and pepper to taste
• Fresh parsley (optional, for garnish)

Instructions:

1. Prepare the Chicken:
   • Place the boneless, skinless chicken breasts in the bottom of your Crockpot.
2. Make the Sauce:
   • In a separate bowl, combine the ranch seasoning mix, softened cream cheese, cream of chicken soup, melted butter, and chicken broth. Stir everything together until smooth and well combined.
3. Add to Crockpot:
   • Pour the sauce mixture over the chicken breasts in the Crockpot, making sure the chicken is evenly covered.
4. Cook:
   • Cover the Crockpot with the lid and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The chicken should be tender and cooked through (internal temperature of 165°F).
5. Finish:
   • About 30 minutes before serving, you can stir in the shredded cheddar cheese if you’d like to make it extra cheesy and rich. Let the cheese melt and incorporate into the sauce.
6. Serve:
   • Once done, remove the chicken and shred it (optional, depending on your preference) or serve it whole. Spoon the creamy sauce over the chicken. Garnish with fresh parsley if desired.

Serving Suggestions:

• Serve with rice, mashed potatoes, or over pasta to soak up the creamy sauce.
• A side of steamed vegetables or a simple salad works great to balance the richness of the dish.