Tampa Cake Girl - Crockpot Olive Garden Chicken
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Crockpot Olive Garden Chicken - Recipe #346
Crockpot Olive Garden Chicken
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Jun 13 2020      Comments:  0      Replies:  0     
1 1/2 – 2 pounds boneless, skinless chicken breasts, thawed or frozen
16 ounces or more of Olive Garden Salad Dressing
1/2 cup grated Parmesan cheese (dry kind you shake on)
Plus an additional 1/4 cup to sprinkle on when done
1/2 teaspoon of black pepper
8 ounces cream cheese, cubed
Spaghetti or rice
1/2 cup pasta water
Parmesan Shreds, optional
My grilled Olive Garden Chicken is a huge success on my blog. So when it’s too hot to grill, to rainy or you run out if propane, make my Olive Garden Chicken in the crockpot. use frozen or thawed chicken breasts, cook, shred the chicken and serve over pasta or rice. Easy and so delicious.
Spray crockpot (slow cooker) with non stick cooking spray. Add chicken breasts to the crockpot. Pour the dressing over the chicken. Sprinkle the Parmesan cheese on the chicken. Place cubed cream cheese in the crockpot. I used frozen chicken and I set my timer on high for 4 hours. if you are cooking on low, cook for 5 to 6 hours. Right before your chicken is done, prepare the pasta or the rice. Remove the chicken when done and shred it. Place back in the crockpot and add pasta and 1/2 cup pasta water to the mix. Add black pepper and sprinkle on more Parmesan cheese. Serve with a Caesar Salad and garlic bread for a delicious dinner. Enjoy!
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