Angel Chicken: A Family Favorite Recipe

I could have sworn that I shared this recipe on my blog before. Maybe because I've emailed it to so many friends over the years that I thought I had posted it here as well. But I just did a search and can't find it, so I'm going to post it (again??) in case you are not familiar with this family favorite.

This recipe is so simple, yet so delicious. My sister-in-law sent it to me years ago and it has since become a regular menu item on our table.

Here are the ingredients you will need (plus chicken and pasta):

First, get out your trusty slow cooker and spray it with a non-stick cooking spray. Place 4-6 chicken breasts in the slow cooker (frozen or thawed, it doesn't matter).

Second, dump the following ingredients into a saucepan on your stove and cook while stirring over medium high heat until well combined:

• One can of condensed cream of chicken/mushroom or golden mushroom (my favorite) soup
• 1/2 stick of butter
• 1/2 container of onion & chive cream cheese
• 1 packet of Good Seasons Italian salad dressing dry mix
• 1/2 cup dry white wine (could sub water for this)

Once the above ingredients are well combined, pour over the chicken in the slow cooker.
Let it cook on low for 8 hours or high for 5-6 hours.
Serve over angel hair pasta.

Granted, this is definitely not a low-calorie dish, but trust me, it is so heavenly... you'll know why they call it "Angel" chicken.

I love serving this, along with a big salad for company because I'm not stuck in the kitchen prepping food. The only thing you have to do at the end is cook the pasta. Super simple. Super delish. I hope you'll try it soon and let me know how you like it!

Crockpot Mexican Chicken {A Recipe}

When I'm looking for a new recipe to try, I have a few criteria:

1. Does it involve only a few, easy-to-find ingredients?
2. Does it have minimal last-minute prep?
3. Can it be made in a Crockpot?

That last criteria may seem silly, but let me tell you... by 5:30 p.m. my boys are HUNGRY and they're usually asking me "When's dinner gonna be ready?" So if I can already have the main course cooked and ready to go, it makes the dinnertime craziness a lot less hectic.

Recently, I was looking for a new Crockpot recipe that was Mexican inspired, and I stumbled across a few that sounded really good. So, I combined several of them and came up with this:

The best part about this recipe is that it's a "dump recipe." You simply dump all the ingredients in the Crockpot and let it do it's thing! Here's how you make it:

Step 1:
Place 3-4 frozen or fresh chicken breasts into bottom of Crockpot that has been sprayed with cooking spray.

Step 2:
Sprinkle chicken with one envelope of taco seasoning. Then dump a can of drained black beans, a can of drained corn, and a jar of your favorite salsa on top.

Then mix together and place lid on top. Let cook 6-8 hours or until chicken is easily pulled apart with a fork.

Step 3:
Dump a block of plain cream cheese on top and push down so that it is slightly submerged in chicken mixture. Let it cook on low for another 20 minutes or until you can easily incorporate the cream cheese into the chicken mixture. Stir thoroughly.

Step 4:
Serve it over yellow rice with diced avocado and a sprinkling of cheddar cheese. Of course for people who like a little spice in their meal, a few dashes of Tabasco make it have a little more kick!

Enjoy!