15+ Tasty Olive Garden Crockpot Recipes to Serve for Dinner Tonight

If you’re a fan of Olive Garden’s delicious Italian-inspired dishes but don’t want to spend hours in the kitchen, then you’re in for a treat!

Crockpot recipes are a perfect solution for busy nights when you want a home-cooked meal that’s both easy to prepare and full of flavor.

In this blog post, we’ve gathered 15+ Olive Garden Crockpot recipes that bring the comfort of restaurant-style Italian cuisine straight to your dinner table.

From hearty lasagnas to creamy chicken alfredos and savory soups, these slow-cooker recipes are designed to simplify your meal prep while delivering authentic, mouth-watering flavors that your family will love.

Whether you’re craving a classic pasta dish or a vegetarian option, there’s a recipe in here that will hit the spot.

15+ Tasty Olive Garden Crockpot Recipes to Serve for Dinner Tonight

With these 15+ Olive Garden Crockpot recipes, you can enjoy the deliciousness of your favorite restaurant dishes without the hassle of complicated cooking techniques or long prep times.

The slow cooker allows all the flavors to meld together, making each meal rich, savory, and comforting.

These recipes are not only perfect for busy weeknights but also great for hosting gatherings, ensuring everyone enjoys a flavorful, stress-free meal.

So grab your Crockpot, get cooking, and indulge in the deliciousness of Olive Garden’s signature dishes in the comfort of your own home.

Olive Garden Crockpot Chicken Alfredo

This creamy and comforting Olive Garden-inspired Crockpot Chicken Alfredo is a perfect dish for busy weeknights or casual family gatherings. With tender chicken breasts slow-cooked in a rich and velvety Alfredo sauce, this recipe is easy to make and delivers all the indulgence of a restaurant-style dish. Serve it with some garlic bread and a side salad for a full meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 jar (15 oz) Olive Garden Alfredo Sauce
• 1 cup chicken broth
• 1 cup heavy cream
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 1 lb fettuccine pasta
• Freshly grated Parmesan cheese for garnish
• Fresh parsley for garnish

Instructions:

1. Place the chicken breasts in the bottom of the Crockpot.
2. In a separate bowl, mix together the Alfredo sauce, chicken broth, heavy cream, garlic powder, onion powder, salt, and pepper.
3. Pour the sauce mixture over the chicken breasts in the Crockpot, ensuring the chicken is well covered.
4. Cover and cook on low for 4-6 hours, or until the chicken is tender and easily shreds with a fork.
5. Once the chicken is cooked, shred it using two forks and stir it back into the sauce.
6. Cook the fettuccine pasta according to package directions.
7. Serve the shredded chicken Alfredo over the cooked pasta and garnish with Parmesan and fresh parsley.

This Crockpot Chicken Alfredo is a rich and creamy dish that rivals the flavors of the beloved Olive Garden recipe. With minimal prep and hands-off cooking, you can enjoy a restaurant-quality meal in the comfort of your own home. The tender, shredded chicken combined with the smooth Alfredo sauce over pasta creates a hearty, satisfying dish that will quickly become a family favorite. Add a side of garlic bread for an extra treat!

Olive Garden Crockpot Zuppa Toscana

This slow-cooked version of Olive Garden’s popular Zuppa Toscana soup is bursting with rich flavors and comforting ingredients. Made with hearty potatoes, sausage, kale, and a creamy broth, this Crockpot recipe brings the warmth and deliciousness of the restaurant’s soup to your home with minimal effort. Perfect for chilly evenings or casual gatherings, this soup is sure to satisfy.

Ingredients:

• 1 lb Italian sausage (mild or spicy, based on preference)
• 4 large russet potatoes, sliced into thin rounds
• 1 onion, diced
• 4 garlic cloves, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups kale, chopped
• Salt and pepper to taste
• Crushed red pepper flakes (optional for added heat)

Instructions:

1. Brown the Italian sausage in a skillet over medium heat, breaking it up into crumbles as it cooks. Drain excess grease and add it to the Crockpot.
2. Add the sliced potatoes, diced onion, and minced garlic to the Crockpot with the sausage.
3. Pour in the chicken broth and season with salt, pepper, and red pepper flakes (if using). Stir to combine.
4. Cover and cook on low for 6-7 hours, or until the potatoes are tender.
5. About 30 minutes before serving, stir in the heavy cream and chopped kale. Continue to cook on low until the kale is tender.
6. Serve hot with crusty bread on the side for dipping.

This Crockpot Zuppa Toscana is the perfect comfort food for colder months. The combination of Italian sausage, creamy broth, tender potatoes, and nutrient-rich kale makes for a hearty and flavorful dish. The slow cooking process allows all the flavors to meld together, creating a savory soup that tastes even better the next day. Serve it alongside some warm bread, and you’ll have a meal that’s both satisfying and full of flavor.

Olive Garden Crockpot Lasagna

This Crockpot Lasagna is an easy and delicious way to enjoy the classic Italian dish without the hassle of baking. Layers of pasta, rich marinara sauce, savory ground beef, and gooey melted cheese come together in a slow cooker to create a flavorful lasagna that rivals the one served at Olive Garden. It’s a perfect weeknight dinner that requires minimal prep and delivers maximum flavor.

Ingredients:

• 1 lb ground beef
• 1 jar (24 oz) Olive Garden Marinara Sauce
• 1 box no-boil lasagna noodles
• 15 oz ricotta cheese
• 3 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Brown the ground beef in a skillet over medium heat, breaking it into crumbles as it cooks. Drain any excess fat and add the marinara sauce to the beef. Simmer for 10 minutes, allowing the sauce to thicken slightly.
2. In a separate bowl, combine the ricotta cheese, 2 cups of mozzarella cheese, Parmesan cheese, egg, basil, oregano, salt, and pepper. Stir until well mixed.
3. Spread a thin layer of the meat sauce on the bottom of the Crockpot.
4. Layer on uncooked lasagna noodles, followed by the ricotta cheese mixture, then more meat sauce. Repeat the layers until all ingredients are used, ending with a layer of meat sauce on top.
5. Sprinkle the remaining mozzarella cheese on top of the lasagna.
6. Cover and cook on low for 4-5 hours, or until the lasagna noodles are tender and the cheese is melted and bubbly.
7. Garnish with fresh parsley before serving.

This Crockpot Lasagna offers the same hearty and comforting flavors as the classic dish from Olive Garden, but with the added convenience of a slow cooker. With layers of savory beef, tangy marinara, creamy ricotta, and melty cheese, this lasagna is sure to please even the pickiest eaters. The slow-cooking process results in a dish that’s incredibly tender and flavorful, and it’s so easy to make. Pair it with a side salad and some garlic bread for a full Italian-inspired meal!

Olive Garden Crockpot Stuffed Chicken Marsala

This Crockpot version of Olive Garden’s famous Stuffed Chicken Marsala brings the same delicious flavors right to your home with minimal effort. Tender chicken breasts are stuffed with a savory mixture of spinach and cheese, then slow-cooked in a rich Marsala wine sauce with mushrooms. The result is a flavorful, elegant dish that pairs perfectly with mashed potatoes, pasta, or even a simple salad.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup spinach, chopped
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 cup Marsala wine
• 1 cup chicken broth
• 1 cup sliced mushrooms
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. In a bowl, mix the chopped spinach, ricotta, mozzarella, Parmesan, garlic powder, salt, and pepper to create the stuffing.
2. Carefully slice a pocket into each chicken breast and stuff with the spinach and cheese mixture. Secure with toothpicks if necessary.
3. Heat the olive oil in a skillet over medium heat and brown the stuffed chicken breasts on both sides, about 2-3 minutes per side. Transfer the chicken to the Crockpot.
4. In the same skillet, add the Marsala wine and chicken broth, scraping up any browned bits. Stir in the mushrooms and pour the sauce over the chicken in the Crockpot.
5. Cover and cook on low for 4-5 hours, or until the chicken is fully cooked and tender.
6. Serve the stuffed chicken breasts with the mushroom sauce, garnishing with fresh parsley.

This Olive Garden-inspired Crockpot Stuffed Chicken Marsala is a show-stopping dish that’s surprisingly easy to make. The combination of tender, cheesy stuffed chicken and the savory Marsala wine sauce makes for a rich, flavorful meal that will impress your family or guests. The slow cooker does all the work, making it a great option for busy nights when you want something special without the fuss. Pair it with your favorite sides, and enjoy a restaurant-quality meal at home!

Olive Garden Crockpot Minestrone Soup

This Crockpot version of Olive Garden’s Minestrone Soup is a comforting, vegetable-packed dish that’s perfect for colder months. The slow cooker infuses all the flavors together, creating a hearty soup filled with pasta, beans, vegetables, and a delicious broth. It’s a nutritious, filling meal that’s easy to make, and it’s perfect for lunch, dinner, or even as a starter to a larger meal.

Ingredients:

• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 2 cups carrots, sliced
• 1 cup celery, diced
• 1 medium onion, diced
• 1 zucchini, chopped
• 2 cups green beans, chopped
• 1 cup small pasta (such as ditalini or elbow macaroni)
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh Parmesan cheese for garnish
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the garlic, onion, carrots, and celery, sautéing until softened, about 5 minutes. Add this mixture to the Crockpot.
2. Add the diced zucchini, green beans, beans, diced tomatoes, vegetable broth, basil, oregano, salt, and pepper to the Crockpot. Stir to combine.
3. Cover and cook on low for 6-7 hours, or until the vegetables are tender.
4. About 30 minutes before serving, add the pasta to the Crockpot and stir it into the soup. Cook until the pasta is tender, about 20-30 minutes.
5. Ladle the soup into bowls and garnish with freshly grated Parmesan and chopped parsley before serving.

This Crockpot Minestrone Soup is a delicious, healthy, and satisfying option that’s packed with fresh vegetables, hearty beans, and pasta. The slow cooker does a great job of melding all the flavors together, creating a rich and flavorful broth that’s perfect for dipping crusty bread or enjoying as a stand-alone meal. It’s an ideal choice for meal prepping or feeding a crowd, and it can easily be adapted with seasonal vegetables for year-round enjoyment. Plus, it’s naturally vegetarian and can be made vegan by omitting the cheese!

Olive Garden Crockpot Eggplant Parmesan

This Crockpot Eggplant Parmesan is a lighter take on the classic Italian dish, delivering all the savory, cheesy goodness without the need for frying. Layers of tender eggplant are coated in breadcrumbs and marinara sauce, then slow-cooked to perfection with mozzarella and Parmesan cheese. It’s an easy, hands-off recipe that’s perfect for a weeknight dinner or a vegetarian meal.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup breadcrumbs (preferably Italian-style)
• 1 cup grated Parmesan cheese
• 2 cups marinara sauce (store-bought or homemade)
• 2 cups shredded mozzarella cheese
• 1/2 cup fresh basil, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a shallow bowl, combine the breadcrumbs and Parmesan cheese. Season the eggplant slices with salt and pepper, then dip them into the breadcrumb mixture, coating both sides.
2. Heat the olive oil in a skillet over medium heat and brown the eggplant slices on each side, about 2-3 minutes per side. You can skip this step if you prefer a lighter version, but it adds extra flavor.
3. Spread a thin layer of marinara sauce on the bottom of the Crockpot. Layer the browned eggplant slices on top, followed by more marinara sauce, mozzarella cheese, and fresh basil. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
4. Cover and cook on low for 3-4 hours, or until the eggplant is tender and the cheese is melted and bubbly.
5. Garnish with additional fresh basil before serving.

This Olive Garden-inspired Crockpot Eggplant Parmesan is a delicious and easy alternative to traditional baked eggplant Parmesan. By slow-cooking the dish, the eggplant becomes incredibly tender and absorbs the flavors of the marinara sauce and cheese. The best part is that it’s hands-off and requires minimal prep, making it a great option for busy nights. Whether you’re serving it as a vegetarian main dish or as a hearty side, it’s sure to be a hit at the dinner table. Enjoy with a side of garlic bread or a fresh green salad for a complete meal!

Olive Garden Crockpot Chicken Alfredo

This Crockpot Chicken Alfredo recipe captures the creamy, rich flavors of the classic Olive Garden dish, making it incredibly easy to prepare at home. Tender chicken breasts cook in a luscious Alfredo sauce made with heavy cream, Parmesan, and garlic, while the slow cooker ensures the flavors meld together beautifully. The result is a comforting, indulgent dish that’s perfect for busy weeknights when you want something delicious and satisfying with minimal effort.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 3 cloves garlic, minced
• 1 tsp dried Italian seasoning
• Salt and pepper to taste
• 1 lb fettuccine pasta
• Fresh parsley for garnish

Instructions:

1. Place the chicken breasts in the bottom of the Crockpot. Pour in the heavy cream, chicken broth, Parmesan cheese, mozzarella cheese, minced garlic, Italian seasoning, salt, and pepper.
2. Cover and cook on low for 4-5 hours, or until the chicken is fully cooked and tender.
3. Remove the chicken from the Crockpot and shred it with two forks. Return the shredded chicken to the sauce and stir to combine.
4. Cook the fettuccine pasta separately according to package instructions. Drain and toss with the Alfredo sauce and chicken.
5. Serve the Chicken Alfredo pasta topped with fresh parsley for garnish.

This Crockpot Chicken Alfredo is a creamy, comforting dish that’s sure to become a family favorite. The slow cooking process helps the flavors develop, while the chicken stays incredibly tender and flavorful. Serving it over fettuccine pasta makes for a classic meal that’s rich, satisfying, and indulgent. The best part is that this recipe requires minimal prep and can be easily made in advance, making it a fantastic weeknight dinner option that everyone will love.

Olive Garden Crockpot Shrimp Scampi

Olive Garden’s Shrimp Scampi is a beloved dish, and this Crockpot version makes it easy to replicate at home with a fraction of the work. Shrimp is cooked in a flavorful garlic butter sauce with white wine, lemon, and a touch of parsley, resulting in a tangy and aromatic dish that pairs wonderfully with pasta or crusty bread. The Crockpot ensures the shrimp stays tender, and the sauce develops a rich, savory flavor.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 tbsp butter, cubed
• 1/2 cup white wine (or chicken broth)
• 3 cloves garlic, minced
• 1 lemon, zest and juice
• 1/2 tsp red pepper flakes (optional)
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 1 lb spaghetti or linguine pasta

Instructions:

1. Place the shrimp in the bottom of the Crockpot. Add the butter, white wine, minced garlic, lemon zest and juice, red pepper flakes (if using), salt, and pepper.
2. Cover and cook on low for 1.5-2 hours, or until the shrimp is cooked through and pink.
3. While the shrimp is cooking, prepare the pasta according to the package instructions. Drain the pasta and set aside.
4. Once the shrimp is cooked, toss it with the pasta and fresh parsley, ensuring the shrimp is coated with the flavorful sauce.
5. Serve immediately, garnishing with additional lemon wedges and parsley if desired.

This Crockpot Shrimp Scampi is a quick, flavorful dish that’s perfect for seafood lovers. The garlic butter sauce is rich and savory, while the shrimp is perfectly cooked and succulent. The beauty of this recipe is its simplicity – it’s a delicious, low-effort meal that looks like you’ve spent hours in the kitchen. Serve it with pasta or crusty bread to soak up the sauce, and you have a restaurant-quality dish ready to enjoy in no time.

Olive Garden Crockpot Zuppa Toscana

Olive Garden’s Zuppa Toscana is a creamy, hearty soup that’s packed with flavorful sausage, kale, and potatoes, all simmered in a rich broth. This Crockpot version allows all the ingredients to meld together beautifully, creating a comforting and satisfying soup that’s perfect for colder weather. The slow cooker ensures that each bite is packed with flavor, while the sausage and potatoes add just the right amount of heartiness to make it a complete meal.

Ingredients:

• 1 lb Italian sausage, crumbled
• 4 large potatoes, thinly sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups kale, chopped
• 1 cup heavy cream
• Salt and pepper to taste
• Crumbled bacon for garnish (optional)

Instructions:

1. Brown the crumbled Italian sausage in a skillet over medium heat, breaking it up as it cooks. Once browned, transfer it to the Crockpot.
2. Add the sliced potatoes, diced onion, minced garlic, chicken broth, salt, and pepper to the Crockpot and stir to combine.
3. Cover and cook on low for 6-7 hours, or until the potatoes are tender and the sausage is fully cooked.
4. About 30 minutes before serving, stir in the chopped kale and heavy cream, letting it cook until the kale is tender.
5. Ladle the soup into bowls and garnish with crumbled bacon if desired.

This Crockpot Zuppa Toscana is a hearty, flavorful soup that’s perfect for a cozy night in. The combination of spicy Italian sausage, creamy potatoes, and fresh kale makes for a satisfying and well-rounded meal. The slow cooking process allows the flavors to develop deeply, creating a comforting dish that’s ideal for chilly evenings. Whether you’re serving it as a main dish or alongside a fresh salad, this soup is sure to please everyone at the table.

Olive Garden Crockpot Pasta e Fagioli

Pasta e Fagioli, or “pasta and beans,” is a hearty Italian soup that’s rich in flavor and texture. This Crockpot version combines tender beans, ground beef, tomatoes, and pasta in a savory broth, making it a filling and delicious dish. Olive Garden’s famous take on this classic soup is made easy in the Crockpot, allowing the ingredients to simmer together and create a robust and satisfying meal with minimal effort. Perfect for cold nights or meal prepping!

Ingredients:

• 1 lb ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) great northern beans, drained and rinsed
• 4 cups beef broth
• 1 cup carrot, diced
• 1/2 cup celery, diced
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 1 cup elbow macaroni (or small pasta of choice)
• Fresh parsley for garnish (optional)

Instructions:

1. Brown the ground beef in a skillet over medium heat, breaking it up as it cooks. Once browned, drain any excess fat and add the beef to the Crockpot.
2. Add the diced onion, garlic, diced tomatoes, kidney beans, great northern beans, beef broth, carrots, celery, oregano, basil, salt, and pepper to the Crockpot. Stir to combine.
3. Cover and cook on low for 6-7 hours, or until the vegetables are tender.
4. About 30 minutes before serving, add the pasta to the Crockpot and cook until tender, adding more broth if necessary to reach your desired consistency.
5. Serve the soup hot, garnished with fresh parsley if desired.

This Crockpot Pasta e Fagioli is a comforting, hearty soup that’s perfect for feeding a crowd or meal prepping for the week. The combination of tender beans, flavorful ground beef, and vegetables makes for a nutritious and satisfying meal. With the slow cooking method, the flavors blend together beautifully, and the addition of pasta creates a hearty and filling dish. It’s an easy, set-it-and-forget-it recipe that brings the essence of Olive Garden right to your kitchen.

Olive Garden Crockpot Stuffed Chicken Marsala

Crockpot Stuffed Chicken Marsala is a delicious, effortless way to enjoy the flavors of Olive Garden’s classic Chicken Marsala dish. The chicken breasts are stuffed with a savory filling of spinach, cheese, and herbs, then slow-cooked in a rich Marsala wine sauce with mushrooms. The result is a tender, flavorful dish with layers of taste that come together perfectly in the slow cooker. Serve it with mashed potatoes or pasta for a complete, elegant meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 cup Marsala wine
• 1 cup chicken broth
• 1 cup mushrooms, sliced
• 1 tbsp olive oil

Instructions:

1. In a bowl, combine the spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, garlic powder, salt, and pepper. Mix until well combined.
2. Cut a pocket into the side of each chicken breast and stuff it with the cheese and spinach mixture. Use toothpicks to secure the edges.
3. Heat olive oil in a skillet over medium-high heat. Brown the stuffed chicken breasts on both sides for 2-3 minutes per side.
4. Transfer the browned chicken breasts to the Crockpot. Add the Marsala wine, chicken broth, and sliced mushrooms.
5. Cover and cook on low for 5-6 hours, or until the chicken is cooked through and the flavors have melded together.
6. Serve the stuffed chicken breasts over pasta or mashed potatoes, spooning the sauce and mushrooms over the top.

This Crockpot Stuffed Chicken Marsala is a rich and flavorful dish that’s simple to prepare but has an elegant presentation. The stuffed chicken breasts are tender and filled with a creamy spinach and cheese mixture, while the Marsala wine sauce adds depth and complexity to the flavor profile. The slow cooking ensures that the chicken remains moist and flavorful, and the mushrooms soak up the savory sauce. It’s an ideal dish for a special occasion or a cozy dinner with loved ones.

Olive Garden Crockpot Chicken Parmesan

This Crockpot Chicken Parmesan recipe brings the famous Olive Garden dish into your home with ease. Breaded chicken breasts are slow-cooked in a flavorful marinara sauce, then topped with melted mozzarella and Parmesan cheese for a cheesy, comforting meal. The Crockpot ensures the chicken is incredibly tender while allowing the sauce to infuse the meat with deep, rich flavors. Serve it over pasta for a complete and satisfying dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 cup marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1 tsp garlic powder
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 1 lb spaghetti or your preferred pasta

Instructions:

1. In a shallow bowl, mix the breadcrumbs, Parmesan cheese, garlic powder, basil, oregano, salt, and pepper.
2. Coat each chicken breast in the breadcrumb mixture, pressing gently to ensure it sticks.
3. Place the breaded chicken breasts in the bottom of the Crockpot. Pour the marinara sauce over the chicken.
4. Cover and cook on low for 4-5 hours, or until the chicken is cooked through and tender.
5. About 15 minutes before serving, sprinkle the shredded mozzarella cheese over the chicken and cover again until the cheese is melted.
6. While the chicken is cooking, prepare the pasta according to package instructions. Drain and set aside.
7. Serve the chicken Parmesan over the cooked pasta, spooning some of the sauce over the top.

This Crockpot Chicken Parmesan is the perfect combination of tender, breaded chicken, rich marinara sauce, and gooey cheese. The slow cooking process allows the chicken to stay moist and absorb all the flavors of the sauce, while the cheese topping gives the dish that signature melt-in-your-mouth goodness. Paired with pasta, this is a classic Italian meal that’s easy to prepare and sure to impress your family and guests. It’s comfort food at its finest!

Olive Garden Crockpot Lasagna

This Crockpot Lasagna brings the flavors of Olive Garden’s beloved dish right to your slow cooker, making it simple to prepare and absolutely delicious. Layers of ricotta cheese, marinara sauce, ground beef, and pasta are slow-cooked together to create a rich, cheesy, and hearty meal. The slow cooker ensures that all the ingredients meld together, allowing the lasagna to absorb the deep, savory flavors while maintaining the perfect balance of cheese and sauce.

Ingredients:

• 1 lb ground beef
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups marinara sauce
• 1 can (15 oz) tomato sauce
• 1 tbsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 12 lasagna noodles (uncooked)
• 15 oz ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions:

1. In a skillet, cook the ground beef over medium heat until browned. Drain any excess fat and add the diced onion and garlic, cooking for another 2-3 minutes until softened.
2. Stir in the marinara sauce, tomato sauce, basil, oregano, salt, and pepper. Simmer for 10 minutes to allow the flavors to combine.
3. Spray the inside of the Crockpot with nonstick cooking spray. Begin layering by spreading a thin layer of the meat sauce mixture on the bottom of the Crockpot.
4. Place uncooked lasagna noodles on top of the sauce, breaking them to fit if necessary. Layer with ricotta cheese, mozzarella cheese, and more sauce. Repeat the layers, finishing with a layer of sauce and mozzarella cheese.
5. Cover and cook on low for 4-5 hours, or until the lasagna is cooked through and bubbly. Sprinkle with Parmesan cheese just before serving.
6. Let the lasagna sit for 10 minutes before slicing and serving.

This Crockpot Lasagna is an easy and flavorful way to enjoy a classic Italian dish with minimal prep. The slow cooker ensures the lasagna noodles absorb all the savory sauce, while the layers of cheese and beef meld together to create a rich, hearty dish. Perfect for busy weeknights or serving a crowd, this lasagna is sure to be a hit at your dinner table. Whether you’re pairing it with a side salad or some garlic bread, it’s a comforting and satisfying meal.

Olive Garden Crockpot Chicken Piccata

Chicken Piccata is a classic Italian dish featuring chicken breasts in a zesty lemon and caper sauce. This Crockpot version makes the dish even more accessible, with tender chicken breasts cooked in a flavorful sauce made from lemon, white wine, chicken broth, and capers. The slow cooker ensures that the chicken stays moist and absorbs all the delicious flavors. Serve it over pasta or with roasted vegetables for a delightful and easy meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 cup chicken broth
• 1/2 cup white wine
• 1/4 cup lemon juice
• 2 tbsp capers, drained
• 2 tbsp butter
• 1 tbsp fresh parsley, chopped

Instructions:

1. Season the chicken breasts with salt and pepper, then dredge them in flour, shaking off any excess.
2. Heat olive oil in a skillet over medium-high heat. Brown the chicken breasts on both sides, about 2-3 minutes per side, then transfer to the Crockpot.
3. In the same skillet, add chicken broth, white wine, lemon juice, and capers. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
4. Pour the sauce over the chicken breasts in the Crockpot. Cover and cook on low for 4-5 hours, or until the chicken is cooked through and tender.
5. Stir in butter to thicken the sauce slightly and add a rich flavor.
6. Serve the chicken piccata over pasta or with roasted vegetables, garnishing with fresh parsley.

This Crockpot Chicken Piccata is a tangy and flavorful dish that’s both easy to prepare and impressive enough for a special dinner. The slow cooker allows the chicken to absorb the zesty lemon and caper sauce, resulting in tender, flavorful chicken that’s perfectly paired with pasta or roasted vegetables. The addition of butter at the end enriches the sauce, creating a luscious finish. It’s an excellent way to enjoy a classic Italian dish with minimal effort.

Olive Garden Crockpot Eggplant Parmesan

For a lighter yet equally indulgent version of Olive Garden’s famous Eggplant Parmesan, this Crockpot recipe is a perfect option. Layers of breaded eggplant, marinara sauce, and melted mozzarella cheese are slow-cooked to perfection, resulting in a tender, flavorful dish that’s both comforting and healthy. This dish offers all the delicious flavors of Eggplant Parmesan with the added convenience of a Crockpot, making it a great option for a vegetarian meal.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups Italian-style breadcrumbs
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the sliced eggplant on a baking sheet lined with parchment paper. Brush with olive oil and season with salt and pepper. Bake for 20-25 minutes until tender, flipping halfway through.
2. While the eggplant is baking, prepare a breading station with flour, beaten eggs, and breadcrumbs. Dredge each eggplant slice in the flour, dip in the egg, and coat in breadcrumbs.
3. In the Crockpot, spread a thin layer of marinara sauce on the bottom. Layer the eggplant slices, followed by more sauce, mozzarella, and Parmesan. Repeat until all ingredients are used, finishing with a layer of cheese on top.
4. Cover and cook on low for 3-4 hours, until the cheese is melted and bubbly, and the flavors have melded together.
5. Garnish with fresh basil before serving.

This Crockpot Eggplant Parmesan is a hearty, satisfying dish that’s perfect for vegetarians or anyone looking to enjoy a lighter take on a classic Italian favorite. The slow cooker makes this dish easy to prepare, allowing the eggplant to absorb the rich marinara sauce while the cheese melts into a gooey, comforting layer. It’s a great option for a weeknight dinner or even a meatless meal that still feels indulgent. Serve it with a side of garlic bread or a simple salad for a well-rounded meal.

Note: More recipes are coming soon!