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Crock Pot Angel Chicken is the kind of slow cooker recipe I turn to when I want effortless comfort: simple prep, gentle cooking, and a tender shredded chicken that soaks up savory-sweet flavors. This easy crockpot chicken combines soy, brown sugar, garlic and cream of chicken soup to make a silky sauce that’s perfect over rice or pasta — ideal for busy weeknight dinners, potlucks, or when you want a kid-friendly crockpot meal with minimal fuss. If you enjoy other slow-cooker favorites, try this crockpot orange chicken for a citrusy contrast.
Why you’ll love this dish
This recipe shines because it’s utterly hands-off: drop the chicken in, stir a bowl, and let the slow cooker do the rest. You get consistent, shreddable results without standing over the stove. It’s budget-friendly (basic pantry staples), cozy (warm, comforting sauce), and versatile — stretch it over rice, toss with pasta, or pile into sandwiches.
“My family fought over the leftovers — tender, flavorful, and so simple. A new staple!” — Megan, home cook
Preparing Crock Pot Angel Chicken
In short: season the breasts, whisk a creamy soy-sugar sauce, pour it over, and let low heat turn everything tender. The slow cooker slowly breaks down the chicken so it shreds easily and absorbs the sauce, giving you a reliable shredded chicken recipe every time.
Key ingredients
4 boneless, skinless chicken breasts (about 1.5 lbs), 3 cloves fresh garlic, minced, 1/2 cup low-sodium soy sauce, 1/4 cup packed light brown sugar, 1 can (10.5 oz) cream of chicken soup, Salt and pepper to taste, 2 tsp Italian seasoning, 2 tbsp unsalted butter, Fresh parsley (optional)
Substitutions and notes:
- Cream of chicken soup: use cream of mushroom for a different flavor, or make a quick roux-based sauce if avoiding canned soup.
- Low-sodium soy sauce: tamari for gluten-free, or coconut aminos for soy-free.
- Chicken: boneless skinless thighs work and add extra richness; adjust cook time slightly if very thick.
Step-by-step instructions
- Place the chicken breasts in the bottom of the crock pot in a single layer. Season lightly with salt and pepper.
- Sprinkle the minced garlic, packed light brown sugar, and Italian seasoning evenly over the chicken.
- In a bowl, whisk together the low-sodium soy sauce and the cream of chicken soup until smooth and fully combined.
- Pour the soy-soup mixture over the seasoned chicken, making sure the sauce covers the pieces. Dot the top with the unsalted butter.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is cooked through and tender.
- Remove the chicken to a cutting board or leave in the crock pot, then shred with two forks. Stir the shredded chicken into the sauce so it soaks up the juices.
- Serve hot over rice, pasta, or in sandwich rolls; garnish with fresh parsley if desired.
Best ways to enjoy it
Pair this Crock Pot Angel Chicken with steamed jasmine rice, buttered egg noodles, or a simple green salad for freshness. Add crunch with toasted almonds or chopped celery on top. For a cozy weeknight plate, serve alongside roasted broccoli or sautéed green beans. It also makes excellent meal-prep bowls and is a great filling for wraps or nachos when you want a different texture.
Keeping leftovers fresh
- Fridge: Store cooled leftovers in an airtight container for up to 3–4 days.
- Freezer: Portion into freezer-safe containers or bags and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Gently reheat on the stovetop over low heat with a splash of water or chicken broth to loosen the sauce, or microwave covered in 30–45 second bursts, stirring between intervals to heat evenly. Ensure the chicken reaches 165°F when reheated.
Pro chef tips
- Trim very thick parts of breasts for even cooking; uniform size gives predictable timing.
- If the sauce seems thin at the end, whisk 1–2 teaspoons of cornstarch with cold water and stir into the crock pot; cook on high 15–20 minutes to thicken.
- For extra depth, sauté the garlic quickly in butter before adding (skip if you need true dump-and-go). And for a gluten-free version, use tamari and check the canned soup label. If you like citrusy slow-cooker twists, compare techniques with this crockpot orange chicken recipe for ideas.
Creative twists
- Spicy: Add 1–2 teaspoons sriracha or a pinch of red pepper flakes to the sauce.
- Creamier: Stir in 1/2 cup sour cream or cream cheese at the end for a richer finish.
- Herb-forward: Swap Italian seasoning for fresh thyme and rosemary for an aromatic change.
- Low-sodium: Use reduced-sodium soup and soy sauce, and taste before adding extra salt.
FAQ
Q: Can I use frozen chicken breasts?
A: It’s safer to use thawed chicken for even cooking. If you must use frozen, increase the low setting time by 1–2 hours and check with a thermometer — but thawing first is recommended.
Q: Will the cream of chicken soup separate when reheated?
A: It can if overheated. Reheat gently on low and stir often; adding a splash of broth helps maintain a smooth sauce.
Q: Can I double the recipe?
A: Yes — use a larger slow cooker and keep similar thickness and spacing. Cook time may increase slightly; check doneness at the lower end of the time range and add more if needed.
Q: Is this recipe gluten-free?
A: Not as written because standard soy sauce and some canned soups contain gluten. Use tamari and a gluten-free cream soup or homemade substitute to make it gluten-free.
Conclusion
If you want another take or extra inspiration, check the Crock Pot Angel Chicken – The Country Cook for a similar slow cooker version, and see the Easy Crockpot Angel Chicken Recipe – Belle of the Kitchen for more tips and serving ideas.
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Crockpot Orange Chicken
Slow Cooker Chicken Recipes
Crock Pot Angel Chicken
- Total Time: 375 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free (if using tamari and gluten-free soup)
Description
Effortless slow-cooked comfort with tender shredded chicken in a savory-sweet soy sauce and cream of chicken soup blend.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1/2 cup low-sodium soy sauce
- 1/4 cup packed light brown sugar
- 1 can (10.5 oz) cream of chicken soup
- Salt and pepper to taste
- 2 tsp Italian seasoning
- 2 tbsp unsalted butter
- Fresh parsley (optional)
Instructions
- Place the chicken breasts in the bottom of the crock pot in a single layer. Season lightly with salt and pepper.
- Sprinkle the minced garlic, packed light brown sugar, and Italian seasoning evenly over the chicken.
- In a bowl, whisk together the low-sodium soy sauce and the cream of chicken soup until smooth and fully combined.
- Pour the soy-soup mixture over the seasoned chicken, making sure the sauce covers the pieces. Dot the top with the unsalted butter.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is cooked through and tender.
- Remove the chicken to a cutting board or leave in the crock pot, then shred with two forks. Stir the shredded chicken into the sauce so it soaks up the juices.
- Serve hot over rice, pasta, or in sandwich rolls; garnish with fresh parsley if desired.
Notes
For variation, use cream of mushroom soup instead of cream of chicken or substitute tamari for gluten-free needs.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg