Crock Pot Angel Chicken
A slow-cooked, tender chicken dish in a creamy, slightly sweet sauce that's perfect for easy weeknight dinners or festive gatherings.
Ingredients
Main Ingredients
- 3 pounds boneless, skinless chicken breasts or thighs Thighs stay juicier and are forgiving in the slow cooker.
- 1 cup low-sodium chicken broth Keeps the sauce flavorful without being too salty.
- 1/2 cup plain Greek yogurt or sour cream Adds creaminess and slight tang.
- 1/4 cup honey Balances savory flavors with gentle sweetness.
- 2 tablespoons Dijon mustard Adds depth and softness.
- 1 small onion, thinly sliced Caramelizes and sweetens the sauce.
- 3 cloves garlic, minced Adds aroma to the dish.
- 1 teaspoon smoked paprika Provides warmth and a hint of smoke.
- 1 teaspoon dried thyme or rosemary Herbal notes for balance.
- Salt and black pepper to taste
- 2 tablespoons cornstarch mixed with 3 tablespoons cold water (optional) To thicken the sauce at the end.
- Fresh parsley, chopped, for garnish
Instructions
Preparation
- Lightly season the chicken with salt, pepper, and smoked paprika.
- Place half of the sliced onion and half of the minced garlic in the crock pot. Lay the chicken on top.
Cooking
- Whisk together chicken broth, Greek yogurt, honey, Dijon mustard, remaining garlic, and dried herbs. Pour evenly over the chicken.
- Scatter the remaining onion over the top, cover, and cook on low for 6–7 hours or on high for 3–4 hours.
- Once cooked, shred the chicken and return it to the sauce.
- For a thicker sauce, stir in the cornstarch slurry and cook uncovered on high for 10–15 minutes.
- Taste and adjust seasoning, then finish with parsley before serving.
Notes
For a festive meal, add sliced apples or dried cranberries for a sweet-tart contrast. Ensure to use thawed chicken for better quality.