Crockpot Chicken with Olive Garden Dressing and Broccoli Bake Recipe
This Crockpot Chicken with Olive Garden Dressing is a delicious, low-carb, and creamy chicken recipe that cooks effortlessly in a slow cooker. Combining tender shredded chicken with Italian dressing, cream cheese, and mozzarella cheese, this dish offers a savory and comforting meal perfect for lunch or dinner. Added broccoli provides a healthy vegetable boost, while broiling the cheese on top delivers a golden, bubbly finish.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 17 minutes
- Yield: 9 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American, Italian
- Diet: Low Carb
Ingredients
Chicken Mixture
- 3 ¼ lbs chicken breast
- 1 ¾ cups Olive Garden Italian dressing
- 2 oz cream cheese, softened
- 1 tsp garlic powder
- ¼ tsp black pepper
Vegetables
- 1 steam bag of broccoli (typically 12–16 oz)
Topping
- 2 cups shredded mozzarella cheese (approximate measurement)
Instructions
- Prepare the chicken: Place the chicken breasts in the slow cooker.
- Add dressing and cream cheese: Pour the Olive Garden Italian dressing over the chicken. Add the softened cream cheese, garlic powder, and black pepper.
- Cook the chicken: Cover and cook on low for 5-6 hours or on high for 3-4 hours until the chicken is tender and easily shreds.
- Steam the broccoli: About 10 minutes before the chicken finishes cooking, steam the broccoli according to package instructions and drain thoroughly.
- Shred the chicken: Remove the cooked chicken from the slow cooker and shred it with two forks.
- Combine chicken and sauce: Return the shredded chicken to the slow cooker and stir well to incorporate it with the sauce.
- Preheat the broiler: Set your oven’s broiler to preheat while the chicken is being mixed.
- Assemble casserole: Transfer the chicken and sauce mixture into a 9×13-inch casserole dish, spreading it evenly. Add the steamed broccoli, distributing it uniformly over the chicken.
- Add cheese topping: Sprinkle approximately 2 cups of shredded mozzarella cheese evenly over the top.
- Broil the casserole: Place the dish under the broiler for 2-5 minutes, watching closely, until the cheese is melted and golden brown in spots.
- Serve: Remove from the oven and allow the casserole to cool for a few minutes before serving.
Notes
- Do not open the crockpot during cooking as it will lengthen cooking time.
- Fresh broccoli can be used instead of steamed; chop into bite-sized florets and blanch before adding.
- Blanch fresh broccoli by boiling 2-3 minutes, then placing in ice water to keep it tender-crisp and vibrant.
- Drain broccoli thoroughly to avoid excess water in the casserole.
- For creamier sauce, soften cream cheese well and mix with a bit of Italian dressing before combining with chicken.
- Broil the cheese topping carefully to get a bubbly, golden crust without burning.
