Dinner

Irresistible Crock Pot Angel Chicken for Dinner Tonight Recipe

ByLuna Ryder February 18, 2026February 18, 2026

Introduction

Crock Pot Angel Chicken is a creamy, flavorful dish that’s perfect for an easy weeknight dinner. Tender shredded chicken slow-cooked in a savory garlic and soy sauce blend makes every bite comforting and delicious.

A close-up view of a white bowl filled with a base layer of white rice mixed with thin spaghetti noodles, both soaked lightly in a creamy, pale yellow sauce. On top, there are seven pieces of grilled chicken breast, browned with a slightly crispy texture, generously covered in a thick, creamy sauce speckled with black pepper and fresh green parsley flakes. The chicken pieces are arranged loosely across the middle of the bowl, giving a rich, hearty look. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts (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 to taste
Pepper to taste
2 tsp Italian seasoning
2 tbsp unsalted butter
Fresh parsley (optional)

Instructions

Step 1: Place chicken breasts in a 6-quart slow cooker. Season chicken lightly with salt, pepper, and 1 teaspoon of the Italian seasoning.
Step 2: In a medium bowl, combine the minced garlic, low-sodium soy sauce, light brown sugar, and cream of chicken soup. Whisk the mixture until completely smooth.
Step 3: Pour the creamy sauce mixture evenly over the chicken in the slow cooker. Top with the unsalted butter and sprinkle with the remaining 1 teaspoon Italian seasoning.
Step 4: Cover the slow cooker and cook on LOW for 4-6 hours, or on HIGH for 2.5-3.5 hours, until the chicken is fork-tender and reaches an internal temperature of 165°F (74°C).
Step 5: Carefully remove the cooked chicken from the slow cooker and shred it into bite-sized pieces using two forks. Return the shredded chicken to the slow cooker and stir it into the sauce until well combined. Taste and adjust seasonings if needed.
Step 6: Serve the hot, creamy Angel Chicken generously over your favorite accompaniment such as hot cooked egg noodles, rice, or mashed potatoes. Garnish with freshly chopped parsley, if desired, before serving.

Tips & Variations

For extra richness, stir in a splash of heavy cream or half-and-half before serving.
Use chicken thighs instead of breasts for a juicier result.
Add a handful of sliced mushrooms or spinach in step 3 for added texture and nutrition.
Serve with crusty bread to soak up the creamy sauce.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through, adding a little water or broth if the sauce has thickened too much.

How to Serve

A white bowl filled with a base layer of white rice mixed with thin strands of light yellow spaghetti noodles, topped with several pieces of golden-browned grilled chicken covered in a creamy, pale yellow sauce speckled with black pepper. Fresh green herbs are sprinkled generously over the chicken and sauce, adding a fresh contrast. The sauce looks smooth and glossy, pooling around the rice and noodles beneath. The photo is close-up, showing the texture of the grilled chicken and creamy sauce in detail. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a slow cooker?

Yes, you can cook the chicken on the stovetop in a covered skillet over low heat for about 45 minutes, or until the chicken is tender. Stir occasionally to prevent sticking and ensure even cooking.

Is this dish gluten-free?

The recipe is naturally gluten-free if you use gluten-free soy sauce and confirm that the cream of chicken soup is gluten-free. Always check product labels to be certain.