I’m an upper-middle class white girl in one of the richest countries in the world who has been blessed with looks, intelligence and a loving family. I’m doing well in college and have a close-knit group of friends.
Yet the best thing in my life right now is this angel chicken from Christy Jordan’s Southern Plate.
I’m assuming they call it angel chicken because it was sent from heaven.
Warning: This recipe is full of cream cheese and butter, so the health-conscious may want to take a closer look before pulling out the crockpot. I must request, however, that you never, ever tell me how many calories I just inhaled in the last twenty minutes.
Now, for my fellow hedonists, here’s the recipe.
Crock Pot Angel Chicken
Serves: 5-10 (depending on how much chicken you use)
Prep Time: 15 minutes
Total Time: 6 to 7 hours
1/4 cup, i.e. ½ stick, butter*
1 packet Italian dressing mix powder (0.7 ounces)
1/2 cup chicken broth
1 can golden mushroom soup
4 ounces cream cheese
1.5-3 pounds frozen or thawed boneless skinless chicken breasts or chicken tenderloins
- Mix butter, Italian dressing mix, chicken broth, soup and cream cheese in a sauce pot atop the stove.** Cook over medium heat, stirring frequently, until melted and well mixed.
- Place chicken in slow cooker. Pour sauce over. Cook on low for 6 to 7 hours.
- Serve with pasta or mashed potatoes. A salad would also pair perfectly with this meal.
*I used one tablespoon less butter than the recipe calls for, and it came out great. There’s definitely wiggle room for those who want a slightly healthier dish.
**This recipe makes a lot of sauce so that there will be extra for the pasta or mashed potatoes. If you aren’t planning to include these sides, you can halve the sauce’s ingredients.
(Recipe from southernplate.com)