Slow Cooker Italian Chicken With Tangy Parmesan Sauce
By Isabella Quinn
Servings
4
Level
Easy
Low and slow cooking in a slow cooker makes chicken easy to shred with a fork. Italian salad dressing and Parmesan cheese make a sauce while cooking chicken. Three-ingredient Italian chicken is prepared with herbs and garlic and served with Parmesan cheese.
Boneless, skinless chicken breast pieces are arranged in one layer to cover them with the dressing and cheese. Italian salad dressing adds the flavors and other ingredients specified by the recipe, including herbs and garlic. Grated Parmesan cheese adds flavor to the finished dish and helps retain moisture in cooked chicken. Mixing Italian salad dressing and Parmesan cheese before topping chicken with the mixture helps distribute Parmesan cheese evenly over the chicken.
The best way to check if the chicken is done is by feel, not look. You're looking for ready-to-shred chicken that separates easily when probed with a fork. Shred the chicken in the slow cooker and stir it into the sauce to make each strand of chicken fully coated. Avoid the common mistake of lifting out the chicken too soon, before it's fully tender enough to shred.
Serve chicken with sauce and other dishes, including pasta and vegetables. Recommended pastas to serve with sauce include penne and rotini. Other suggested dishes include mashed potatoes, broccoli, green beans, and salads. Additional ways to eat leftover chicken with sauce include using it in a tortilla or on a toasted hoagie roll with provolone cheese.
Why we keep this one around
- Slow cooking the chicken makes it easier to pull apart with forks because of prolonged, low cooking, and no additional steps are needed to make the chicken tender.
- Adding Parmesan to the dressing before cooking ensures that the chicken breasts are well coated with dressing and Parmesan and other seasonings.
- Shredded chicken cooked in the cooker absorbs the sauce's flavors. Shredded chicken is more flavorful than sliced chicken served separately.
- A layer of chicken helps ensure the dressing is evenly distributed over all the chicken pieces and prevents dry areas. Dryness can occur with stacked chicken pieces.
- The recipe includes bottled Italian dressing to provide garlic and herb flavors and acidity. No other seasonings are necessary for this recipe.
- Cook foods on low or high heat based on available time. A tip about using a fork to shred foods will help you achieve the right food texture, no matter how long you cook.
Ingredients
- •2 lb boneless, skinless chicken breasts (about 3-4 breasts)
- •1 cup Italian salad dressing (zesty or regular, bottled)
- •½ cup grated Parmesan cheese (from the can or freshly grated)
Instructions
- 1
Spray the inside of the slow cooker lightly with cooking spray or brush with a little oil for easier cleanup.
- 2
Place the chicken breasts in a single layer in the bottom of the slow cooker.
- 3
Whisk the Italian salad dressing and grated Parmesan cheese together in a small bowl until well combined.
- 4
Pour the dressing and Parmesan mixture evenly over the chicken, coating each piece.
- 5
Cover and cook on LOW for 4-6 hours or on HIGH for 2.5-3.5 hours, until the chicken is very tender and easily shreds with a fork.
- 6
Shred the chicken directly in the slow cooker with two forks, then stir it into the sauce.
- 7
Taste and adjust the seasoning if needed with a pinch of salt, pepper, or extra Parmesan.
- 8
Serve warm over pasta, rice, or vegetables.
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