Slow Cooker Olive Garden Chicken Recipes

OLIVE GARDEN CROCK POT CHICKEN

Steps:

• 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
• 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.