Slow Cooked Angel Chicken

Angel Chicken

In the past, I’ve had a lot of trouble with my crock-pot drying out meat.  I primarily used it for making dips and soups where I didn’t have to worry so much about dried out meat.  However, the slow cooker craze is really gaining momentum and I keep seeing TONS of recipes using them.  So, naturally, I jumped on the bandwagon to try them out.  Some didn’t do much to change my opinion about using crock-pots because they turned out bland or mushy or, you guessed it, dry.  However, with this Angel Chicken and the Mexican Pulled Pork Tacos I made recently, I am on a roll!  Both of these dishes are EXCELLENT (and moist)!

Like all slow cooker recipes, this is nice and simple.  Just toss in the ingredients and let it cook.  I will say though, that with my not-so-positive experience with food made in the crock-pot, I always cook it for the “lesser” amount of time.  For example, if it says to cook 6-8 hours, I never do more than 6, and often do less than that as long as the meat is cooked through.  Maybe I just have a super powerful crock-pot, and yours might be different, but that’s what I’ve found works best for me to keep my food from drying out. I know some people like to turn on their crock-pot, leave and go to work, and then have dinner waiting when they get home.  That’s great in theory, but that’s usually when I find my food not turning out so great because it cooked too long.  Just my little tip for you!


The sauce that this makes is SO GOOD!!  I wish I had served it with bread to sop up the extra sauce, because I didn’t want it to go to waste!  One thing I’ll change next time is using less butter.  I don’t think it needed the full 3 tablespoons, and reducing it would cut out some calories.

Slow Cooked Angel Chicken

Yields: 4 servings

Slow Cooked Angel Chicken

Ingredients

  • 2-4 boneless chicken breasts
  • 1 packet dry Italian dressing mix
  • 4 oz cream cheese
  • 3 Tbsp butter (I think you could reduce this if you wanted to cut some calories!)
  • 1 can Cream of Chicken
  • 3/4 cup chicken broth or white wine
  • angel hair pasta, cooked

Directions

  1. Place chicken in crock pot. Combine all remaining ingredients except pasta. Pour over chicken.
  2. Turn crock-pot on low for 6-8 hours. Serve over cooked angel hair pasta.
http://normalcooking.com/2013/04/12/slow-cooked-angel-chicken/

Source:  Plain Chicken

 

46 thoughts on “Slow Cooked Angel Chicken

  1. This looks excellent! Years ago, when my twin sons were young and I worked full-time – for a while – I used to put a whole chicken, some potatoes and some peas in my crockpot (which is now about 40 years old and still “chugging along”), along with a good amount of water, salt and pepper. That was it. In fact, the chicken was nice and moist, the potatoes were cooked and we had a great meal. You know, I might just have to post that recipe some time soon, although now I’d “jazz it up” more!!

    • Almost 40 years ago, when I was first married, I cooked in my crock pot nearly every day and it was never dry or mushy I think the reason was that I generally put my meat in frozen Perhaps the combination of thaw time and cook time made the difference. That and it was one of the original crock pots that is undoubtedly lower heat.

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  4. I, too, have a supercharged slow cooker (Cuisinart). But my problem is the reverse of yours: if I set it for even the lower end of the cook time, my proteins invariably turn to mush! So I START at 50% of the lower cook time, then poke it to see where it’s at and add more time only if needed. 9 times out of 10 it’s PERFECT at 50% of lowest cook time. Go figure.

      • Hi, Lindsay!

        No, you are certainly not alone 🙂

        In fact, I called Cuisinart about this issue within 30 days of purchasing my slow cooker. The very responsive and knowledgeable CSR said that my unit might be defective and I should probably bring it in to a service center to get it checked over and, if it was indeed defective, they’d replace it one-for-one, free of charge, with a new unit of the same model number. Unfortunately I was at the time living out in the back of beyond (High Mojave Desert) where my military husband was stationed, with the nearest service center a 4-hour drive away. So before I committed to that much of a whole-day trip in 115-degree F desert heat, I got on the Cuisinart discussion/recipe boards and found out from other users that yes, that really IS the way they’re supposed to work. Hence my current algorithm of setting the initial test-time so low and then just winging it from there. I also learned that the older your slow cooker is, the longer things take — the new models from EVERY major manufacturer are just so much more powerful! Hence I am even MORE careful, the older the recipe is, about setting that initial test-time LOW.

        What brand is your slow cooker? and how old? Have you tried contacting the manufacturer and/or the relevant discussion/recipe boards…?

  5. Thank you for the recipe, angel chicken is one of my favorites and I had previously been making it in a skillet. This will be a real time saver. It’s not just you by the way. Newer crock pots are made to cook at a higher temp to avoid food poisoning lawsuits. If you’re lucky enough to have an older crock pot and know how to use it safely your food won’t turn to mush from leaving it all day, but with the newer ones I agree that leaving longer than six hours is liable to ruin the meal.

      • You and me both (see my comments above). I start with 1/2 the time the recipe says and then TEST IT. Quite frequently it’s already done, and when it’s not it rarely needs more than one additional hour. ON LOW.

        • From the comments I’ve been reading, it seems the new “slow” cookers are faster – and hotter – than the old ones. Which kind of cancels out the whole idea of putting something in a slow cooker and coming back home in six hours to find a nice, cooked meal all ready
          I just bought a new slow cooker yesterday, although I still use my OLD one. It’ll be interesting to compare the difference.

          • Let us know what you discover in the comparison! Now that I’ve learned to reduce cooking time and only use my slow cooker on the weekends when I’m there to monitor if food gets TOO done, it’s a great tool! It just took some time to figure out what was going on!

          • Sorry, Cecile, but I just don’t see the “canceling out” thing. My recent (past couple of years) Cuisinart slow cooker is programmable to turn itself on at a specific time and/or switch over to keep-it-warm cycle when the cook cycle is done. Hence if one is at all capable of planning ahead just an itty bitty little bit one can still have everything warm and ready WHENEVER one gets home.

          • If mine were capable of programming to turn on at a certain time, then it would definitely be feasible to have dinner ready whenever I get home But unfortunately mine (and most everyone else’s) don’t have that I looked into it because it seems like such a SMART feature to have! Apparently having the feature means that raw meat is left sitting out at room temp until the timer kicks on and that could lead to bacteria and other nasty things so most slow cookers do not allow you to delay the start time.

          • Just an idea for ya: Radio Shack and any other decent electronics store carries inexpensive timer switches you can insert between your cooker and the wall outlet. Also I have no issues with leaving proteins out at room temp for a couple hours as long as they’re covered. In fact I ALWAYS leave them out for AT LEAST 30 minutes before cooking, usually more like 60 or 90 (never never NEVER cook a protein directly from refrigerated temp! Your results as far as cook- temp/”doneness” will be different every time, all over the map). Of course it helps my planning that I’m rarely out of the house for longer than four hours — I’m disabled and cannot drive or work outside the home, therefore I make my money right here in front of my computer screen 🙂

      • i always put my meat in the crock pot on low and set the timer for 8 hours
        sometimes it is frozen and sometimes not when i put it in.
        i have never had any trouble with it being overcooked or dry.
        mine automatically goes to “keep warm” after the 8 hours are up.
        I made beef stew in a 6 qt crock pot a few weeks ago, thinking that there
        would be left overs for my lunch on Saturday. There were 5 of us eating
        and every last morsel was gone.
        I love coming home from work and supper being done.

        • lindsayballen 17 June, 2016 at 12:58 pm - Reply Author

          I really think there’s just a huge variation from one crock pot to another. I think my crock pot’s low setting is equivalent to most others on high. Meat is always cooked (usually overcooked) in only 4 hours. I’ve learned to adjust, but it’s really annoying that I can’t turn it on in the morning and come home to a cooked meal!

    • Good to know. I have an older model, not 40 years old but at least 20. It still works great and has just 2 manual settings: low and hi. If I am trying a new recipe in it I usually make it when I will be home, so I can check it every couple hours. I have found that sometimes it just depends on the recipe other times it need a time adjustment period. You can’t beat the convienence and nutrition of a slow cooker.

      • I agree I’ve found that slow cooker recipes involving blocks of cream cheese or anything like that which produces a lot of liquid tends to stay moist, even if cooked a long time However, if it’s something like a roast with just very little water/other liquid substance, it dries out quickly!

  6. The recipe sounds good heres anther simple one 1 small onion choped 1 can cream of chicken soup 1 can cream mushroom 4 or 6 chicken breast place chicken in crockpot mix all other ingerdents pour over chicken cook for 6 pr 8 hours serve over rice
    ,

  7. This recipe sounds terrific, but my husband thinks it’s terrible to cook chicken breasts whole (Finds it insulting), so anytime I make a recipe with chicken breasts, I have to cut the chicken up in pieces before it gets cooked That being said, I probably should only let it cook for about 4 hours, would you think?

    • Well, after cooking in the slow cooker, this chicken practically falls apart In fact, the one in the picture was removed with the utmost care so that it would remain intact for photo purposes This would still be delicious if you shredded the chicken and then put it over the pasta! Your husband needn’t worry!

    • Oh and I didn’t really answer your question…I would cook it for the same amount of time as you would for whole breasts, and then when they’re done, they will shred very easily. 🙂

  8. I have 6 different sizes & brands of slows that really get a workout when family is over–we all cook ahead…must say I agree they are all different–with even different dials on the sides so we just serve certain dishes in certain ones…twice a year we have a soup & sandwich day—order hoagies & everyone brings a soup for a crock pot & we gab all day!! lots of fun…

  9. You have changed your set-up and now it is very difficult to print your recipe’s, the last one I printed erased most of the info and has a coffee cup in the center so that you can’t even read it It is no longer a friendly cite Old is better!!!!

    • Hmmm that’s weird! I haven’t changed anything regarding printing recipes I know that Javascript’s logo is a coffee mug, so maybe there’s something wacky going on with your Java? I really don’t know!

  10. It’s a bit late to join this thread, but I wanted to jump in anyway :). If you don’t want meat drying out — roast or chicken pieces — you can sear it in a frying pan before putting it in the crockpot. I know, this adds work and time to prep, when many of us use the crockpot to avoid just that! But when you cook meat that hasn’t been browned or seared, the juices leak out in cooking. Makes the gravy or liquid in the pot delicious, but dries the meat.

    Also, remember that salt draws liquid out of meat, which is why salt should be added at the END of cooking. So if you add salt early in the cooking process, that will draw the liquid out as well. Unfortunately, so many of the things we put in the crockpot in the beginning — salad dressing mixes, etc., are very salty. I don’t think a salty LIQUID ingredient would draw as much liquid out; I’m thinking back to my chemistry training, and if there’s enough liquid OUTSIDE the meat, I don’t think the liquid INSIDE the meat will be drawn out so much. (“osmosis” principle.)

  11. Very good meal, easy to fix and very tasty.Will be making this alot more in the future.Intend to try it with ground chuck precooked, drained and served with natchoes and cheese. Thanks for a very good recipe.

  12. Needed a slow cooker recipe for tonight and decided to try this one :). Forgot the butter entirely and the hubby still wants to add this to the keeper recipe list so I would say the butter isn’t important. Thanks for finding this one!

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