Angel Chicken | Midwest Living

Angel Chicken

Angel Chicken

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  • Makes: 4 servings
  • Prep 15 mins
  • Cook 4 hrs to 5 hrs on low

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Chicken and fresh mushrooms slow-cook in cream cheese, wine and soup. It's easy to put together but tastes like chicken in a complex cream sauce--smooth with delicate seasoning.


  • 4 skinless, boneless chicken breast halves (about 1-1/2 pounds)
  • 1 tablespoon vegetable oil (optional)
  • 1 8 - ounce package fresh button mushrooms, quartered
  • 1 8 - ounce package fresh shiitake mushrooms, stems removed, caps sliced
  • 1/4 cup butter
  • 1 0.7 - ounce package Italian dry salad dressing mix
  • 1 10 3/4 - ounce can condensed golden mushroom soup
  • 1/2 cup dry white wine
  • 1/2 8 - ounce tub cream cheese spread with chives and onion
  • Hot cooked rice or angel hair pasta
  • Snipped fresh chives or sliced green onions (optional)


  1. If you like, brown chicken on both sides in a large skillet in hot oil over medium heat. Combine mushrooms in a 3-1/2- or 4-quart slow cooker; top with chicken. Melt butter in a medium saucepan; stir in Italian dressing mix. Stir in mushroom soup, white wine, and cream cheese until melted; pour over chicken.
  2. Cover; cook on low-heat setting for 4 to 5 hours.
  3. Serve chicken and sauce over cooked rice. Sprinkle with chives, if you like. Makes 4 servings.


  • For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, remove food from slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

(Angel Chicken)

Servings Per Recipe 4, Pyridoxine (Vit. B6) (mg) 1, Niacin (mg) 20, Riboflavin (mg) 1, Thiamin (mg) 0, vit. C (mg) 3, vit. A (IU) 826, iron (mg) 3, Trans fatty acid (g) 0, calcium (mg) 50, cal. (kcal) 602, Potassium (mg) 659, sodium (mg) 1944, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 69, pro. (g) 47, sugar (g) 4, fiber (g) 2, Polyunsaturated fat (g) 1, Monounsaturated fat (g) 4, sat. fat (g) 14, chol. (mg) 162, Fat, total (g) 25, carb. (g) 41

Comments (11)

pfellenzer3935031 wrote:
I have made this without mushrooms because husband does not like them, and it still a great meal. I also do not brown chicken,we thighs instead of the breasts. Sometimes I add wine sometimes I do not. It still easy and good
lsaloga wrote:
Is the sodium (1944) correct? How can I reduce the sodium?
hfa1224 wrote:
Hello, Food Editor Hannah here! Yes, the sodium count is correct on this recipe. Since the sodium largely comes from all the convenience products, I'd look at each one and see if I can make changes. For example, Campbell's offers a Healthy Choice version of its Condensed Golden Mushroom Soup which is slightly lower in sodium (and also cholesterol and fat). I expect that would work fine here. For the Italian Dressing Mix, I would just substitute a half-teaspoon or so each of oregano, basil, black pepper, paprika, onion powder and garlic powder, and perhaps a spoonful of sugar as well, since those packaged dressing mixes also have sugar in them. The other culprit is probably that flavored cream cheese. You could purchase regular or low-fat cream cheese (I wouldn't use nonfat in this recipe), and then add your own dried chives and garlic powder or crushed garlic to replace the flavor lost. The final recipe won't taste exactly the same, but even if you only do one of these substitutions, you'll shave some sodium off the nutrition counts. Good luck!
bennerrdsox wrote:
Delicious...served over rice next time I will try on mashed potato instead. My toddlers did not care for it, but we loved it. I only used one package of mushrooms since one had gone bad and only had sweet white wine however, it all worked out just fine. Would definitely make again and I just added everything to the crockpot, mixed the dressing and melted butter together, but did not melt it all before nor did I brown the chicken breast tenders.
liirogue wrote:
Other than the overwhelming taste of condensed soup, this recipe has no flavor. It also had a very unpleasant oily/greasy texture. It was relegated to the trash once it became apparent no one had any interest past the first few bites.
ALR5533494DW wrote:
I made several adjustments to this recipe: 1lb of brown mushrooms, skipped the oil, used a little less butter, used 4oz plain neufchatel cream cheese and about 6 oz cottage cheese, used cream of chicken soup, used italian seasoning instead of the soup, also added a little marsala wine in addition to the white wine, and added a clove of garlic. Plan to garnish with fresh chopped parsley. I just dumped everything into the crockpot and it's cooking now, so I can't wait to try it!
ALR5533494DW wrote:
So I just ate, and I had a great meal! But I want to recommend some additional changes. There was way too much moisture--and thus liquid generated with all the ingredients I used. I ended up with a LOT of greasy, thin liquid. I strained out the chicken and mushrooms and added some low sodium beef Better than Bouillion for a little more salt and some color, and then about 2 TBSP cornstarch dissolved in a little cold water, which I added to the crock and turned on HIGH for a few minutes to thicken up. This was great served with some leftover brown jasmine rice and parsley on top. I loaded on the sauce and it was risotto-like. The chicken was very tender. My recommendations are to completely omit butter and oil, and if it could use some butter when finished, add about 1 TBSP then. I would stick with all cream cheese instead of the cottage cheese. I would drop the wine down to 1/4 C total. Keep in mind that the mushrooms also generate some liquid as they cook down. I would stick with your favorite Italian seasonings instead of dry soup. I would make this again with the modifications, and maybe experimenting with using different veggies.
wsaxefrontiern wrote:
OMGosh is this good! I intended to make it as instructed, but ran out of time to make it in the slow cooker, so I made it on the stove top. It is delicious!! Next time I will double the sauce part because I can't get enough of it. I also ended up using baby bella (brown) mushrooms and standard white mushrooms (look like the bellas but are white--I obviously don't know much about mushrooms) because my grocery store didn't have shitake mushrooms. It was so yummy anyway and really pretty easy. I just melted the butter, threw in a little veggie oil, sliced the mushrooms and added them, added Good Seasons Zesty Italian salad dressing mix (dry), poured in white cooking wine, and stirred in a tad more than 1/2 of the Philly Chives and Onion cream cheese. Cut 2 chicken breasts in four long slices (8 total) and added them. Simmered for about 1/2 hour and whalaa! Now I can't wait for my leftovers tomorrow!
wsaxefrontiern wrote:
Also, I would give this 5 stars, but it's not letting me do so.
cstalnaker1311 wrote:
I give this recipe 5 stars! My entire family loves it and it is so easy to make! We normally buy 6 small chicken breast (approximately 2 lbs) and it seems to work well with the amount of sauce recommended in the ingredients (this way we have left overs.) This is by far my favorite crock pot recipe and I highly recommend it!

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