Slow Cooker Italian Chicken

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🍽️ Recipe: Slow Cooker Italian Chicken

  • Prep time: 10 minutes

  • Cook time: 4 hours (High) or 6–8 hours (Low)

  • Servings: 6

  • Difficulty: Beginner-friendly

Ingredients

  • Chicken: 2 lbs boneless, skinless chicken breasts (or thighs).

  • Dressing: 1 bottle (16 oz) of your favorite Zesty Italian dressing.

  • Seasoning: 1 packet (0.7 oz) Dry Italian Salad Dressing mix.

  • Vegetables: 1 white onion (sliced) and 1 bell pepper (sliced)—optional for extra texture.

  • Garnish: Fresh parsley and grated Parmesan cheese.

Instructions

  1. Layer: Place the sliced onions and peppers (if using) at the bottom of the slow cooker.

  2. Add Chicken: Lay the chicken breasts on top of the vegetables in a single layer.

  3. Season: Sprinkle the dry Italian dressing mix evenly over the chicken.

  4. Pour: Pour the entire bottle of liquid Italian dressing over the chicken.

  5. Cook: Cover and cook on Low for 6–8 hours or High for 4 hours until the chicken is tender and easy to pull apart.

  6. Shred & Serve: Use two forks to shred the chicken directly in the pot, letting it soak up the juices. Serve warm.

💡 Notes & Tips

  • The “Creamy” Twist: For a richer sauce, stir in 8 oz of softened cream cheese during the last 30 minutes of cooking.

  • Don’t Overcook: Chicken breasts can get “woody” or dry if left on High for too long. For the best texture, the Low setting is usually more forgiving.

  • Liquid Gold: Don’t toss the leftover liquid! It’s a flavor-packed broth that makes an excellent base for a quick soup or a sauce for rice.

🥗 Nutritional Info (Per Serving)

Approximate values based on standard ingredients.

Metric Amount
Calories 320 kcal
Protein 38g
Fat 14g
Carbs 8g
Sodium 1,150mg (Variable)

✨ Benefits of This Dish

  • High Protein: Excellent for muscle recovery and satiety.

  • Low Effort: Minimal prep means more time for yourself while dinner “cooks itself.”

  • Meal Prep King: This chicken stays moist in the fridge for up to 4 days, making it perfect for work lunches.

❓ Common Questions (Q&A)

Q: Can I use frozen chicken?

A: It is generally recommended to thaw chicken first for food safety, as the slow cooker takes a long time to reach a safe temperature. If you use frozen, add 1–2 hours to the cook time.

Q: Is it too salty?

A: Between the bottled dressing and the dry mix, the sodium can add up. To cut back, use a “Low Sodium” bottled dressing or only use half the dry packet.

Q: What should I serve this with?

A: It’s famous over rotini or penne pasta, but for a lighter option, try it over cauliflower rice or inside a lettuce wrap.

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