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Crockpot Olive Garden Chicken

A rich and creamy dish made in the slow cooker, combining Alfredo sauce and savory chicken for a comforting meal.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1 packet ranch seasoning mix
  • 16 oz jar Alfredo sauce
  • 1 cup cream cheese
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon garlic powder
  • 0.5 cup grated Parmesan cheese
  • to taste none Salt and pepper
  • as needed none Cooked pasta (for serving)

Method
 

Preparation
  1. Place the chicken breasts in the slow cooker.
  2. Sprinkle the ranch seasoning mix over the chicken.
  3. In a separate bowl, mix together the Alfredo sauce, cream cheese, Italian seasoning, and garlic powder until smooth.
  4. Pour the sauce mixture over the chicken in the slow cooker.
Cooking
  1. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
  2. Shred the chicken in the slow cooker and stir to combine with the sauce.
  3. Stir in the grated Parmesan cheese, and season with salt and pepper to taste.
  4. Serve over cooked pasta.

Notes

Store leftovers in the fridge for about 3-4 days. Freeze individual portions for up to 3 months. Reheat in the microwave or stovetop until warm. To make it vegan, substitute chicken with chickpeas or tofu and use plant-based Alfredo sauce.