Ingredients
Equipment
Method
- Lightly grease your slow cooker with cooking spray or a bit of butter to prevent sticking. This step is small but crucial for easy cleanup.
- In a medium bowl, whisk together the condensed cream of mushroom soup and the condensed cream of chicken soup until they are smoothly combined.1 (10.5 ounce) can condensed cream of mushroom soup, 1 (10.5 ounce) can condensed cream of chicken soup
- Stir in the sour cream until it is fully incorporated into the soup mixture. This will form the luscious, creamy base of your angel chicken sauce.1 cup sour cream
- Pour in the chicken broth and mix well. Then, add the grated Parmesan cheese, garlic powder, onion powder, and black pepper. Stir everything together until all the seasonings are evenly distributed throughout the sauce. Taste the sauce at this point and add salt only if you feel it’s necessary, keeping in mind the saltiness of the canned soups and Parmesan cheese.1/2 cup chicken broth, 1/4 cup grated fresh Parmesan cheese, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, salt
- Pat your chicken breasts or thighs dry with paper towels. If you are using chicken breasts, you can leave them whole or cut them in half if they are very large to ensure even cooking. Chicken thighs can also be left whole.1.5 – 2 pounds boneless, skinless chicken breasts or thighs
- Place the prepared chicken pieces into the slow cooker, arranging them in a single layer.1.5 – 2 pounds boneless, skinless chicken breasts or thighs
- Spoon the creamy sauce mixture evenly over the chicken, ensuring that each piece of chicken is well coated.1.5 – 2 pounds boneless, skinless chicken breasts or thighs
- Cover the slow cooker with its lid and cook on low for 6-8 hours or on high for 3-4 hours. The chicken is done when it is tender and cooked through, easily shreddable with a fork. The exact cooking time will depend on your slow cooker’s model and the size of your chicken pieces.
- Once the chicken is cooked, carefully remove it from the slow cooker. You can either shred the chicken using two forks directly in the sauce, or remove the chicken to a plate, shred it, and then return it to the sauce to coat.1.5 – 2 pounds boneless, skinless chicken breasts or thighs
- Serve the Tender Crock Pot Angel Chicken hot over your favorite side dish. Fluffy white rice, tender pasta, or creamy mashed potatoes are excellent choices. Garnish with fresh parsley, a sprinkle of extra Parmesan cheese, or a bright squeeze of lemon juice for an extra burst of flavor and visual appeal.
Notes
Allow the Tender Crock Pot Angel Chicken to cool completely before storing. Transfer any leftovers to an airtight container and refrigerate for up to 3-4 days. For longer storage, let the cooked chicken and sauce cool completely. Divide into freezer-safe containers or heavy-duty freezer bags. Properly stored, it can last in the freezer for up to 2-3 months. Gently reheat the desired portion in a saucepan over low heat, stirring occasionally, until heated through. You may need to add a splash of chicken broth or water if the sauce has thickened too much. Transfer leftovers to a microwave-safe dish, cover loosely, and microwave on medium power for 1-2 minutes, stirring halfway through, until heated through. Thaw frozen leftovers in the refrigerator overnight. Then, reheat using the stovetop or microwave methods as described above.