Slow Cooker Italian Dressing Chicken

Prep time: 5–10 minutes Cook time: 3–6 hours, depending on setting and chicken size Total time: Approximately 4–6 hours Servings: 4

Ingredients

• 4 boneless, skinless chicken breasts (about 1½–2 lb)

• ¾ cup Italian salad dressing

• ½ cup chicken broth

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon paprika

• ½ teaspoon Italian seasoning

• ¼ teaspoon black pepper

• Salt to taste, if needed

• 1 tablespoon lemon juice (optional)

• 1 tablespoon chopped fresh parsley (optional garnish)

Instructions

1. Prepare the slow cooker: Lightly grease the inside of the slow cooker.

2. Add the chicken: Place the thawed chicken breasts in a single layer.

3. Season: Sprinkle with garlic powder, onion powder, paprika, Italian seasoning, and black pepper.

4. Add the liquid: Pour Italian dressing and chicken broth evenly over the chicken. Add lemon juice if desired.

5. Slow cook: Cover and cook on LOW for approximately 4–6 hours, or on HIGH for approximately 2–3 hours. Cooking time depends on the size of the chicken and your slow cooker.

6. Check doneness: The thickest part of each chicken breast must reach 165°F (74°C) on a food thermometer.

7. Serve: Spoon the flavorful juices over the chicken and garnish with parsley. Serve with rice, mashed potatoes, pasta, or vegetables.

Nutrition Information

Estimated per serving, assuming four servings.

Values vary by chicken size and dressing brand.

Nut & Allergen Information

• Peanuts: Not intentionally included.

• Tree nuts: Not intentionally included.

• Dairy: The basic recipe may be dairy-free, but check the dressing label.

• Gluten: Check the Italian dressing and broth labels.

• Soy: Possible in some bottled dressings.

• Other allergens: Check packaged ingredients for declared allergens and cross-contact warnings.

For severe allergies, use products verified safe for your needs.

Q/S — Questions & Tips

Q: Can I use chicken thighs? Yes. Boneless, skinless thighs work well and often remain juicy.

Q: Can I use homemade Italian dressing? Yes. Mix olive oil, vinegar, lemon juice, garlic, oregano, basil, and black pepper.

Q: Can I shred the chicken? Yes. Once fully cooked, shred with two forks and mix it into the cooking juices.

Q: How should I store leftovers? Refrigerate in a covered container within two hours and use within 3–4 days. Reheat to 165°F

Q: Can I cook frozen chicken in the slow cooker? No. Thaw chicken completely in the refrigerator before adding it to the slow cooker.

Chef’s tip: Italian dressing already contains salt and seasoning, so taste the cooking juices before adding extra salt.