1. Place the chicken breasts in the crockpot.
2. In a medium bowl, mix together the cream of mushroom soup, chicken broth, melted butter, white wine, cream cheese, and Italian salad dressing mix until well combined.
3. Pour the mixture over the chicken breasts in the crockpot.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
5. Once the chicken is cooked, remove it from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir it into the sauce.
6. Serve the angel chicken over cooked pasta or rice, and garnish with chopped parsley if desired.
Recipe Tips:
– For a healthier option, you can use low-fat or reduced-fat cream cheese and cream of mushroom soup.
– If you don’t have white wine on hand, you can substitute it with chicken broth.
– Feel free to add some vegetables to the crockpot during the last hour of cooking for a complete meal.
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