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2 cups Olive Garden Italian Dressing
1/4 cup Freshly Shredded Parmesan Cheese
Black Pepper
8 oz. Block of Cream Cheese
3-4 chicken breasts – skinless, thawed boneless
Rotini Pasta


First prep your slow cooker by spraying down the inside of it or adding a slow cooker liner.
Place 3-4 thawed boneless, skinless chicken breasts (with any excess fat trimmed) in bottom of the slow cooker.
Pour 2 cups of Olive Garden Italian dressing over the top of chicken breasts.
Add 1/4th cup shredded parmesan cheese over the top.
Sprinkle with black pepper.
Now tear up one block of cream cheese and place around or on top of chicken.
Place lid on slow cooker and heat low for 5-6 hours or high for 3-4 hours.
Chicken is done when fork tender.
Take two forks and shred chicken apart.
Mix together combining chicken, dressing, and cream cheese well.
Adding Pasta to Slow Cooker
For the pasta portion, you can either add in pasta directly to the slow cooker OR simply serve the shredded chicken over a bowl of pasta.


Serving: 1g | Calories: 129kcal | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 131mg | Potassium: 418mg | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

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