Why Everyone Makes This
This isn't on the restaurant menu. It's a popular home recipe built on the bottled Olive Garden Italian dressing, which does all the seasoning work. Cream cheese turns the dressing into a creamy sauce, and the chicken comes out tender enough to shred with a fork.
Ingredients
- 2 lb (900 g) boneless skinless chicken breasts
- 1 cup (240 ml) Olive Garden Italian dressing (or our copycat dressing)
- ½ cup (40 g) grated Parmesan
- 1 tsp Italian seasoning
- 8 oz (225 g) cream cheese, cubed and softened
- 1 lb (450 g) penne or rotini
- Parsley and extra Parmesan, to serve
Step-by-Step Instructions
- Load the slow cooker. Place the chicken in the slow cooker. Pour the dressing over it and sprinkle with Parmesan and Italian seasoning.
- Cook. Cover and cook on Low 4 hours or High 2–2½ hours, until the chicken reaches 165°F (74°C).
- Make it creamy. Add the cream cheese, cover and cook 15 more minutes, then stir until smooth.
- Shred. Shred the chicken with two forks and stir it into the sauce.
- Serve. Toss with hot cooked pasta and top with parsley and Parmesan.
Tips for Restaurant-Style Results
- Chicken thighs stay juicier if you're cooking longer than 4 hours.
- Add a splash of pasta water if the sauce is too thick.
- Stir in a handful of spinach or broccoli at the end for a one-pot meal.
Storing and Reheating
- Refrigerate up to 4 days.
- Freeze the chicken and sauce (without pasta) up to 3 months.
Crockpot Olive Garden Chicken: Questions People Ask
What do you need for Olive Garden crockpot chicken?
Chicken breasts, Olive Garden Italian dressing, Parmesan, Italian seasoning and cream cheese, served over pasta.
Can I cook it on high?
Yes, 2–2½ hours on High, until the chicken reaches 165°F.
Can I use frozen chicken?
Thaw it first. Frozen chicken spends too long in the unsafe temperature zone in a slow cooker.
Is this an Olive Garden menu item?
No. It's a popular home recipe that uses Olive Garden's bottled dressing.