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Crockpot Copycat Olive Garden Chicken

A fork lifts shredded, cheesy crockpot olive garden chicken mixed with penne pasta, showing long cheese pulls.
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Make tender, creamy, Italian-style chicken easily in your slow cooker. This recipe mimics the rich flavor of your favorite restaurant chicken for a simple weeknight dinner.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts
  • 1 (10.5 oz) can condensed cream of chicken soup
  • 1 (10.5 oz) can condensed cream of mushroom soup
  • 1 cup chicken broth
  • 1/2 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 8 oz cream cheese, cut into cubes
  • 1 cup shredded mozzarella cheese (for topping)

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. In a separate bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, mayonnaise, Parmesan cheese, Italian seasoning, garlic powder, and black pepper until smooth.
  3. Pour the soup mixture evenly over the chicken in the slow cooker.
  4. Place the cubes of cream cheese on top of the chicken and sauce mixture. Do not stir.
  5. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is very tender.
  6. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the sauce and stir well to combine everything.
  7. If desired, sprinkle the mozzarella cheese over the top during the last 15 minutes of cooking on high, or stir it in after shredding for a creamier texture.
  8. Serve hot over cooked pasta or with crusty bread.

Notes

  • For the best flavor, use high-quality Parmesan cheese.
  • If you prefer a thicker sauce, remove the lid for the last 30 minutes of cooking time.
  • This chicken pairs well with fettuccine noodles or served alongside steamed broccoli.

Nutrition

Find it online: https://rosatasty.com/crockpot-olive-garden-chicken/