Crockpot Olive Garden Chicken

A rich and creamy slow-cooked chicken dish inspired by Olive Garden, perfect for quick and indulgent meals.

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Prep Time 10

Cook Time 8

Total Time 8 10

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 450

Main Ingredients

1.5 lbs boneless, skinless chicken breasts
1 packet Italian dressing mix Use a reduced-sodium version for a healthier option.
1 can cream of chicken soup Opt for gluten-free if needed.
1 cup low-sodium chicken broth Substitute with vegetable or mushroom broth for a zesty twist.
1/2 cup grated Parmesan cheese Nutritional yeast can be used for a vegan alternative.
1/2 cup heavy cream Consider coconut cream or Greek yogurt for a lower-calorie option.

Preparation

Place the chicken breasts at the bottom of the Crockpot. For shredded chicken, cube it beforehand.
In a mixing bowl, combine the Italian dressing mix, cream of chicken soup, chicken broth, and Parmesan cheese. Stir until well blended.
Pour the sauce mixture over the chicken, ensuring all pieces are well-coated.

Cooking

Set your Crockpot to low for 6-8 hours or high for 3-4 hours.
About 30 minutes before serving, stir in the heavy cream. Add a splash of water or more broth if sauce is too thick.
Once done, shred the chicken with two forks for a delightful consistency.

Prepping the night before saves time. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.