Angel Chicken with Italian Dressing Mix

2 lbs (900g) boneless, skinless chicken breasts or thighs

1 (0.7–1 oz) packet dry Italian dressing mix (like Good Seasons or Hidden Valley)

1 (10.5 oz) can cream of chicken soup

1 (8 oz) block cream cheese, softened and cut into cubes

½ cup chicken broth or water

Note: Full-fat cream cheese ensures the richest, silkiest sauce.

Place chicken in the bottom of a 4- to 6-quart slow cooker, arranging in a single layer as best as possible.

In a medium bowl, whisk together the Italian dressing mix, cream of chicken soup, and chicken broth (or water) until smooth and well combined.

Scatter the cream cheese cubes evenly over the chicken. Pour the soup mixture on top, spreading gently to coat.

Cover and cook on:

LOW for 4–6 hours, or

HIGH for 2–3 hours

Chicken is done when it shreds easily with a fork and reaches 165°F (74°C) internally.

Using two forks, shred or chunk the chicken directly in the slow cooker. Stir well to blend with the melted cream cheese and sauce.

Cover and let sit on WARM for 5–10 minutes—this allows the sauce to thicken slightly and the flavors to meld beautifully.

Taste and adjust seasoning if needed (a pinch of salt or black pepper works wonders).

Serve immediately over egg noodles, rice, mashed potatoes, or crusty bread—making sure to spoon plenty of that luscious sauce over each portion.

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