Olive Garden Crock Pot Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
4 hrs
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Total Time
4 hrs 5 mins
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Servings
8 -10 servings
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Calories
323 kcal
Olive Garden Crock Pot Chicken
Description
The Olive Garden Crock Pot Chicken recipe features chicken breasts cooked on low heat inside a crock pot with Italian dressing and cream cheese. The slow cooking time gently tenderizes the chicken and melds the flavors, while the cream cheese provides richness and a smooth texture. Parmesan cheese adds a salty, nutty element to balance the acidity of the dressing. Once cooked, the chicken is shredded and combined with freshly cooked penne pasta to create a creamy pasta dish. The preparation requires minimal effort, mainly hands-off cooking.
The cooking process maintains moisture in the chicken, preventing dryness common in slow cooker poultry dishes. Optional garnishes like fresh thyme enhance aroma.
Serving with garlic cheese bread and salad complements the rich pasta. The recipe can be adjusted easily for dietary preferences by substituting dressings, cheese types, or pasta varieties.
Ingredients
Place the following in a crock pot
- 2 pounds chicken breast boneless, skinless chicken breasts (about 3-4) see below for frozen
- 16 ounce Italian dressing make homemade, Olive Garden or organic, see notes below
- 8 oz cream cheese Neufchâtel cheese may be subbed
- 4 tablespoons Parmesan Cheese optional, grated
Made on the stovetop just prior to serving (optional)
- 16 oz penne pasta cooked al dente, according to package (any short pasta works, spaghetti too)
- 4 tablespoons Parmesan Cheese grated or shredded
- thyme chopped (Optional garnish, fresh
Instructions
- Add the chicken breasts to the crock pot, then pour the Italian dressing over and sprinkle with parmesan cheese and if desired some ground black pepper.
- Place a block of cream cheese on top of chicken, cover and cook on LOW for 4 hours, that's your sweet spot to avoid dry chicken. See notes if you need to cook longer.
- When you have about 40 minutes left on the slow cooker, heat the water for the pasta on the stovetop and cook the pasta on the according to package directions.
- Once Olive Garden crock pot chicken is done (it should shred easily), shred chicken using two forks or using a stand mixer, then return to the crock pot.
- Drain pasta, stir into chicken mixture to combine, sprinkle with parmesan cheese and serve. We love this with Garlic Cheese bread and a crisp green salad.
Make with Frozen Chicken Breasts
- Place frozen breasts in the bottom of the crock pot, pour other ingredients over the top – cook for 5-6 hours on low, making sure that the internal temp reaches 165 degrees. The chicken will shred easily once done.
- I have actually found this works better with crock pot chicken recipes, because the chicken doesn’t dry out, so this is my preferred and lazy way to make crock pot chicken.
Instant Pot Olive Garden Chicken
- Pour ½ bottle Italian dressing into bottom of Instant Pot, place chicken breasts in next. Pour balance of salad dressing over the top, then top with cream cheese. Do not stir!
- Cover pot and secure the lid, make sure it is in sealed position and pressure cook on high for 10 minutes, with natural release for 5-8 minutes.
- Remove chicken, shred or cut and return to Instant Pot, add cooked pasta and all of the parmesan cheese.
Notes
- Using Olive Garden or similar Italian dressings is recommended for balanced flavor; some dressings like Wishbone zesty can overpower the dish.
- The recipe can be halved easily to reduce quantity.
- Substitute low-sodium Italian dressing or plain Greek yogurt for healthier versions.
- Other hard cheeses like Romano or Asiago can replace Parmesan for similar flavor.
- Penne is the suggested pasta, but rigatoni, fusilli, or even spaghetti work well.
- If using frozen chicken breasts, add extra cooking time to ensure they reach proper temperature and shred easily.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-10 servings
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 323kcal | 16% |
| Carbohydrates | 16g | 5% |
| Protein | 33g | 66% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 104mg | 35% |
| Sodium | 235mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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