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    Bites with Bri » Chicken » Olive Garden Crock Pot Chicken

    Olive Garden Crock Pot Chicken

    Published: Oct 22, 2021 · Modified: May 18, 2022 by Brianna May · This post may contain affiliate links.

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    This Olive Garden Crock Pot Chicken is the easiest foolproof weeknight dinner. Serve it tossed with pasta or on its own, either way it is delicious. It is loaded with two types of cheese, the famous Olive Garden Italian dressing, and dried herbs. It does not get any simpler.

    overhead of olive garden chicken pasta in a bowl

    If you love creamy pastas, try this Instant Pot Fettuccine Alfredo Recipe!

    Don't have a crock pot? My Easy Greek Yogurt Chicken is made in the oven.

    Jump to:
    • Highlights
    • Ingredient Notes
    • Helpful Equipment & Tools
    • How to Make Olive Garden Chicken in a Crock Pot
    • Make Ahead & Storage
    • Expert Tips
    • Recipe Notes
    • Variations
    • FAQs
    • Related Recipes
    • Olive Garden Crock Pot Chicken

    Highlights

    • Perfect easy slow cooker meal
    • Hearty
    • Loaded with cheese
    • Hands off
    • Kid friendly 
    • Used Olive Garden Italian dressing

    Ingredient Notes

    overhead of ingredients for olive garden crock pot chicken
    • Olive Garden Italian Dressing: Swap for any brand of Italian dressing/vinaigrette. 
    • Pasta: If you want a higher sauce to pasta ratio (saucier pasta), use 12 ounces of pasta. This is what I prefer. There is enough sauce for a full pound (16 ounces) of pasta, it will just be a bit drier.

    Complete list of ingredients and amounts is located on the recipe card below.

    Helpful Equipment & Tools

    • Hamilton Beach Portable 6-Quart Set & Forget Digital Programmable Slow Cooker: Any slow cooker will work, but this one is my favorite. I love that it includes a thermometer. 
    • Silicone Nonstick Mixing Spoons Set: Great heat resistant cooking spoons. 
    • OXO Good Grips Box Grater: This includes a container to catch the cheese as it is being grated or shredded.

    How to Make Olive Garden Chicken in a Crock Pot

    Overview

    • Place most of the ingredients in the slow cooker.
    • Cook on high for 3-4 hours or low for 5-6.
    • Shred the chicken.
    • Fold in the pasta and parmesan cheese. 

    Step by Step

    Step 1: Combine the dressing, shallot, lemon juice, lemon zest, garlic, Italian seasoning, chili flakes, and black pepper in the slow cooker. Place the chicken in the mixture and then the blocks of cream cheese on top.

    Step 2: Cook on high for 3-4 hours or on low for 5-6. The chicken should be falling apart and register at least 165 degrees on an instant read thermometer.

    steps 1 & 2
all ingredients in crock pot before cooking
chicken un-shredded after cooking

    Step 3: Shred the chicken with two forks and stir.

    Step 4: Fold in the pasta and parmesan cheese. Serve with extra parmesan cheese on top.

    steps 3 & 4
shredded chicken in crock pot
chicken tossed with pasta

    TIP - Be sure to stir the sauce well so that all of the cheese gets combined. 

    Make Ahead & Storage

    • Refrigerator: Store leftover olive garden chicken pasta in an airtight container for 3-4 days. 
      • Reheat: Heat leftovers up in the microwave in 1 minute increments until heated through. 
    • Freezer: After step 3, allow the Olive Garden Crock Pot chicken to cool in the refrigerator overnight. Portion the chicken into freezer bags or airtight containers. I recommend freezing it in portions that you plan to eat all at once as thawed & reheated chicken should not be put back into the fridge. 
      • Reheat: Heat frozen chicken covered over medium heat on the stove. No need to thaw. Stir in cooked pasta and parmesan cheese. Add a splash of chicken broth if the chicken pasta seems dry.

    Expert Tips

    • Use a meat thermometer. Since every slow cooker cooks differently, the best way to ensure the chicken is done, is to use a thermometer. Chicken is done when it reaches 165 degrees. However, the chicken will likely be higher in temperature because you want it to be falling apart.
    • Add the parmesan at the end. This prevents the sauce from becoming grainy. 
    • Cooking the pasta in salted water. For every pound of pasta, 1 Tablespoon of salt should be added to the water.

    Recipe Notes

    • This slow cooker Olive Garden chicken does not taste like chicken alfredo. While the pasta is creamy and cheesy, it is tangier than traditional alfredo and less creamy. 
    side view of crock pot pasta in bowl

    Variations

    • Instant Pot: Place all of the ingredients except the cream cheese, pasta, and parmesan cheese in the pot. Pressure cook on “High” for 15 minutes. Let the pot release pressure naturally for 10 minutes and then quick release. Turn the pot on “Keep Warm”. Shred the chicken. Stir in the cream cheese pieces until melted. Turn the pot off and fold in the parmesan cheese and pasta. 
    • Low carb/keto: Serve this Olive Garden chicken over zucchini or squash noodles, cauliflower rice, cauliflower mash, or its own with vegetables or salad on the side.
    • Gluten-free: Feel free to swap the pasta for gluten free pasta. I like the brown rice pasta from Trader Joe’s. Follow the rest of the recipe as directed.  
    • Greens: 30 minutes before the Olive Garden Crock Pot chicken is done, add a few cups of raw spinach or kale to the slow cooker. It should wilt and reduce in volume significantly. Follow the rest of the recipe as directed.

    FAQs

    What can I serve with this slow cooker chicken pasta?

    - Parmesan Rosemary Bread
    - Cheesy Texas Toast
    - Simple Kale Salad

    Do I have to use Olive Garden Italian dressing for this crock pot chicken?

    No. You can use any brand or kind of zesty Italian vinaigrette/dressing over the chicken.

    What Italian dressing does Olive Garden use?

    They actually make and use their own brand of Italian dressing. It is called Olive Garden Signature Italian dressing and can be found at most grocery stores.

    Is Olive Garden Italian dressing zesty?

    Yes. The Italian dressing is salty, tangy, and a little sweet.

    Is Olive Garden Italian dressing vegan?

    No, unfortunately it is not. It contains eggs and milk.

    Can you put frozen chicken in a slow cooker?

    There are mixed opinions on the internet about cooking frozen meat in the slow cooker. According to the USDA, it is best to thaw meat before putting it into the slow cooker because of the risk of food borne illness. I typically err on the side of caution so I would not and do not recommend trying this recipe with frozen chicken.

    Is it better to cook chicken on high or low in crockpot?

    Chicken will be slightly more moist if cooked on low in the slow cooker. For this recipe, I do not think it makes a difference because of the sauce.

    Can you put raw chicken breast in a slow cooker?

    Yes. Just be sure the chicken is thawed before putting it in the slow cooker. The slow cooker is perfectly safe for cooking raw meat.

    How long does chicken breast take in slow cooker on high?

    Boneless skinless chicken breasts take anywhere from 2-4 hours on high. It is best to use an instant read thermometer to check the internal temperature. Chicken is done when it reaches 165 degrees.

    Related Recipes

    • French Onion Chicken Bake
    • Chicken Pot Pie with Puff Pastry
    • Slow Cooker Creamy Chicken and Corn Soup
    • Dutch Oven Chicken Breast
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    5 from 4 votes

    Olive Garden Crock Pot Chicken

    This Olive Garden Crock Pot Chicken is the easiest foolproof weeknight dinner. Serve it tossed with pasta or on its own, either way it is delicious. It is loaded with two types of cheese, the famous Olive Garden Italian dressing, and dried herbs. It does not get any simpler
    Servings6 people
    Prep5 minutes
    Cook2 hours
    Total2 hours 5 minutes
    Course: Main
    Cuisine: American, Italian
    Author: Brianna May

    Equipment:

    • Slow Cooker
    • Stirring Spoon
    • Box Grater

    Ingredients:

    • 1 bottle (16 ounces) bottle , Olive Garden Italian Dressing
    • 1 shallot, diced
    • ½ lemon, zested & juiced
    • 6 cloves garlic, pressed
    • 2 Tablespoons Italian seasoning
    • ½ teaspoon chili flakes
    • fresh cracked pepper
    • 1 ½ - 2 pounds boneless skinless chicken breasts
    • 8 ounces full fat cream cheese, cut into 8 pieces
    • 12-16 ounces dry short cut pasta, prepared according to the package instructions*
    • 1 cup shredded parmesan cheese

    Instructions:

    • Review all recipe notes and instructions before beginning.
    • Combine the dressing, shallot, lemon juice, lemon zest, garlic, Italian seasoning, chili flakes, and pepper in the slow cooker. Place the chicken in the mixture and top with the cream cheese pieces.
    • Cook on high for 3-4 hours or on low for 5-6. The chicken should be falling apart and register at least 165 degrees on an instant read thermometer.
    • Shred the chicken with two forks and stir.
    • Fold in the pasta and parmesan cheese. Serve with extra parmesan cheese on top.

    Notes:

    Olive Garden Italian Dressing: Swap for any brand of Italian dressing/vinaigrette. 
    Pasta: If you want a higher sauce to pasta ratio (saucier pasta), use 12 ounces of pasta. This is what I prefer. There is enough sauce for a full pound (16 ounces) of pasta, it will just be a bit drier.
    Short-Cut Pasta: There are a variety of short-cut pasta options to choose from. I personally use either fusilli or penne pasta.
    Refrigerator: Store leftover olive garden chicken pasta in an airtight container for 3-4 days.
    Freezer: After step 3, allow the chicken to cool in the refrigerator overnight. Portion the chicken into freezer bags or airtight containers. I recommend freezing it in portions that you plan to eat all at once as thawed & reheated chicken should not be put back into the fridge.
    Boil the pasta in salted water. For every pound of pasta, 1 Tablespoon of salt should be added to the water.
    Instant Pot: Place all of the ingredients except the cream cheese, pasta, and parmesan cheese in the pot. Pressure cook on “High” for 15 minutes. Let the pot release pressure naturally for 10 minutes and then quick release. Turn the pot on “Keep Warm”. Shred the chicken. Stir in the cream cheese pieces until melted. Turn the pot off and fold in the parmesan cheese and pasta.

    NUTRITION:

    Calories: 911kcal | Carbohydrates: 59g | Protein: 72g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 1476mg | Fiber: 3g | Sugar: 12g
    Did you make this recipe? Tag me on Instagram!Mention or tag @bites.with.bri_ or use the hashtag #biteswithbri
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    I am a recipe developer, food photographer, blogger. My goal is to teach you how to cook, not just follow my recipes. I love to cook with bold flavors that are still family friendly. My hubs is a picky eater and all of these recipes are approved by him, so I am sure you and your family will love them too. Learn more about Bri >>

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