2 pounds boneless and skinless chicken breast fillets (about 3-4 pieces)
1 cup Italian salad dressing (spicy or regular, from a bottle)
1/2 cup grated Parmesan cheese (from a can or freshly grated)
1 cup Italian salad dressing (spicy or regular, from a bottle)
1/2 cup grated Parmesan cheese (from a can or freshly grated)
Directions
Lightly spray the inside of your slow cooker with cooking spray or coat it with a little oil to make cleaning easier.
Place the chicken breasts in a single layer on the bottom of the slow cooker.
In a small bowl, thoroughly mix the Italian salad dressing and the grated Parmesan cheese.
Pour the dressing and Parmesan mixture evenly over the chicken, making sure that every piece is coated.
Cover and cook over low heat for 4–6 hours or over high heat for 2.5–3.5 hours, or until the chicken is very tender and easily falls apart with a fork.
Once the chicken is cooked, shred it directly in the slow cooker using two forks and then stir it into the sauce so that it absorbs all the flavor.
Taste the dish and adjust the seasoning if necessary (e.g., with a pinch of salt, pepper, or additional Parmesan cheese). Serve warm over pasta, rice, or vegetables.
Variations & Tips
• Creamier option: For a richer, creamier sauce, stir in 115g of softened cream cheese or 120ml of Greek yogurt during the last 20-30 minutes of cooking time. • Spicier option: Use a tangy Italian salad dressing and add a pinch of chili flakes before cooking if you like it a little hotter. • Thighs instead of breasts: Replace the chicken breasts with boneless, skinless chicken thighs if you have them on hand. They will stay especially juicy and are more forgiving if they take a little longer to cook in the slow cooker. • Extra vegetables: Scatter sliced peppers, onions, or mushrooms under the chicken before pouring over the dressing. They will cook together and absorb the Italian flavor—perfect for tossing into pasta. • Meal prep tip: Make a double batch and portion the cooked chicken with rice or pasta in containers for a quick lunch. It reheats well in the microwave and doesn’t dry out too quickly thanks to the sauce. • Suitable for freezing: Place raw chicken and Italian dressing in a freezer bag and freeze flat. Thaw overnight in the refrigerator, then transfer to the slow cooker, add Parmesan cheese, and cook as directed. This is an easy way to build up a small supply for particularly busy weeks.
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