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Angel Chicken

By Amber Plante

  • 1 can Golden Mushroom soup
  • Approx. 1 cup dry white wine
  • Approx. 1 cup chicken stock
  • 1 packet Italian dressing seasoning
  • ½ tub chive cream cheese
  • 3-4 boneless chicken breasts
  • 1 package of pasta OR 1 cup uncooked rice

    ** this recipe is so good you’ll want to double it every time (if only to use the whole tub of cream cheese instead of half). The measurements on the wine and stock are approx. because you are looking for consistency rather than flavor here – too much will lead to liquid-y sauce, not enough and it will be too goopy.

    Set the slow cooker to high.

    In the pot, mix the soup, cream cheese, stock and wine, then stir in the seasoning packet. Place the chicken in the pot and cover it with the sauce. Place the cover on and let it cook, stirring occasionally, for 4-5 hours. Break up the chicken with the ladle, if you like pieces throughout rather than big chunks.

    When the sauce is ready, cook the pasta or rice (whichever is your preference) and spoon the sauce and chicken over it.

    Enjoy, and be prepared to make often!


“Angel Chicken”