All you need is chicken breasts, Italian dressing, and Parmesan to make this easy crockpot Italian chicken! This chicken is full of zesty flavor and so juicy after hours in the slow cooker. Shred it to serve over rice or pasta for a comforting weeknight meal.
This slow cooker Italian chicken is delicious in sandwiches, too. Also, try my crockpot BBQ chicken, slow cooker crack chicken, and juicy Kalua pork.
I never thought three ingredients and zero fuss could taste THIS good! I made this zesty, juicy slow cooker Italian chicken, thinking it would be an easy, tasty topping for rice or pasta for a quick weeknight dinner. Well, it was all of the above, and so much more. This crockpot chicken cooks slowly, but the prep is fast. It’s packed with flavor, tender, and easy to shred if you want to.
Reasons to Make Crockpot Italian Chicken
- Only 3 ingredients. Yes, really! Italian dressing, boneless chicken, and grated Parmesan are the only ingredients in this easy slow cooker recipe.
- One-pot. Combine everything in your crock, and set it to cook. As with most crockpot recipes, I especially love making Italian chicken on weeknights. It can cook overnight or during the day, and it’s ready to serve come dinner time.
- It’s versatile. Serve this juicy Italian crockpot chicken whole or shredded on top of rice, pasta, or salads. We also love making Italian pulled chicken sandwiches with fluffy Hawaiian rolls for game day.
Grab These 3 Ingredients
You only need the following refrigerator staples to make flavorful Italian chicken in your crock pot. Scroll to the recipe card below the post for the printable recipe with amounts.
- Italian Dressing – Pick up a bottle of your favorite store-bought Italian dressing. I love the Olive Garden brand.
- Parmesan Cheese – Freshly grated will have the best flavor. Pecorino is a good substitute.
- Chicken Breasts – Boneless, skinless chicken breasts are easiest to shred after cooking. You could also make this crockpot recipe with bone-in chicken or chicken thighs. Both may need slightly longer to cook.
Can I Use Homemade Salad Dressing?
Sure thing. If you’d prefer to whip up your own Italian salad dressing from scratch, that works, too. I also think my homemade Greek dressing would be a tasty alternative in this recipe. Greek crockpot chicken? Maybe I’ll try that next!
Recipe Tips
- Never use frozen chicken in the crock pot. Frozen chicken is a big no-no! As it thaws over low heat, the chicken will stay at unsafe temperatures for too long, risking foodborne illness. Make sure to thaw frozen chicken completely BEFORE it goes into the crock pot or slow cooker.
- Check that the chicken is done. Chicken is finished cooking when it’s no longer pink and the juices run clear. You can also insert an instant-read meat thermometer into the thickest part of the chicken breast and check that the internal temperature has reached 165ºF. Do this before you shred it.
Storing and Reheating Leftovers
- Refrigerate. Store the leftover Italian chicken and sauce in an airtight container in the fridge. It’ll last for up to 4 days, and it’s delicious cold or reheated.
- Reheat. Warm this chicken in the microwave or use a skillet on the stovetop. If you find it’s dried out a bit, drizzle in a little extra Italian dressing.
- Freeze. This crockpot Italian chicken freezes very well. Store it airtight and freeze leftovers for up to 2 months. Thaw the chicken overnight in the fridge before you reheat it, or you can add the leftovers to soup and chili recipes.
More One-Pot Chicken Recipes
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Description
Make juicy slow cooker Italian chicken with chicken breasts, Italian dressing, and Parmesan cheese. This crockpot chicken is full of zesty flavor and delicious over rice or pasta for a comforting weeknight meal.
- 1 (16-ounce) bottle Italian dressing (Olive Garden brand is great)
- 1/2 cup fresh grated Parmesan cheese
- 4 boneless skinless chicken breasts (2 pounds)
- Optional garnish: Fresh parsley
- Stir Italian dressing and Parmesan cheese together in a medium bowl.
- Place the chicken in a slow cooker, and pour the dressing mixture on top. Cover and cook on Low until chicken is tender, no longer pink in the center, and the juices run clear, about 8 hours. Or on high for 3 – 4 hours.
- Serve over rice or pasta and garnish with fresh parsley.
