Slow Cooker Cheesy Caesar Chicken and Potatoes
Slow Cooker Cheesy Caesar Chicken and Potatoes turns a handful of simple ingredients into a creamy, cheesy chicken dinner that mostly cooks itself. Tender chicken and baby potatoes simmer in a garlicky Caesar-Parmesan sauce, then get finished with a layer of melty provolone right before serving.
A dump-and-go dinner is exactly what you want on a busy weeknight, and here the slow cooker handles almost everything. You get your protein, potatoes, and a creamy sauce in one pot, so there’s very little to clean up afterward. The Caesar dressing is the real shortcut — it brings garlic, lemon, and Parmesan flavor without a long ingredient list.
For more easy chicken dinners, be sure to try my Slow Cooker Honey Garlic Chicken, Creamy Sun-Dried Tomato Chicken, and Chicken Caesar Pasta Salad.
What You’ll Love About This Recipe
Ingredients
You’ll need the following ingredients to make this Slow Cooker Cheesy Caesar Chicken and Potatoes:
Ingredient Notes
Baby Potatoes: Keep them small — around 1-inch pieces — so they finish cooking at the same time as the chicken. Halve the little ones and quarter anything larger. Red potatoes are a good swap too, since they hold their shape well in the slow cooker.
Creamy Caesar Dressing: This is the base of the sauce, so reach for a thick, creamy Caesar rather than a thin vinaigrette, and pick one you genuinely like the taste of. A lighter or Greek yogurt-based Caesar works well here if you want to keep things on the lighter side.
Chicken Breasts: Boneless, skinless breasts stay lean and cook quickly once you cut them into 1-inch pieces. Thighs work too if you prefer darker meat that stays extra juicy.
Cream Cheese: Soften and cube it before it goes in so it melts smoothly into the sauce instead of leaving lumps. Neufchatel (light cream cheese) swaps in one-for-one if you want to lighten it up.
Provolone: This is the gooey layer on top. Part-skim provolone melts just as nicely, and mozzarella works if you want a milder cheese with a stretchier pull.
Parmesan: Freshly grated melts much more smoothly than pre-shredded, which can go grainy. It also brings a lot of the salt, so taste the dish before adding any more.
Recipe Variations
Add Bacon: Sprinkle cooked, crumbled bacon over the provolone right before serving for a smoky finish.
Add Broccoli: Stir in a couple cups of small broccoli florets during the last 30-45 minutes of cooking.
Add Spinach: Stir fresh baby spinach into the chicken and potatoes before the Parmesan and let it wilt into the sauce.
Make It Extra Garlicky: Bump the garlic up to 5 cloves and use a full cup of Parmesan.
Make It a Casserole: Transfer everything to a baking dish, top with provolone, and broil 2-3 minutes for a browned, bubbly top.
How To Make Slow Cooker Cheesy Caesar Chicken and Potatoes: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: Add the baby potatoes to the slow cooker, drizzle with oil and season, then layer the seasoned chicken on top and scatter the minced garlic over everything.
Step 2: Whisk the Caesar dressing with the chicken broth and pour it evenly over the chicken and potatoes.
Step 3: Scatter the cubed cream cheese over the top, sprinkle with the Italian seasoning, then cover and cook until the potatoes are fork-tender and the chicken is cooked through.
Step 4: Stir everything together until the sauce is smooth, then stir in the Parmesan until melted.
Step 5: Lay the provolone on top and cover until melty, then finish with chopped parsley and a little extra Parmesan.
Recipe Tips and Tricks
Cut the potatoes small and the chicken into even pieces so everything finishes cooking at the same time.
Caesar dressing, Parmesan, and provolone are all salty, so taste before adding any extra salt.
Don’t stir the provolone in — lay it on top and let it melt into a gooey layer for that cheesy, casserole-style finish.
If there’s more liquid than you’d like at the end, leave the lid off for about 10 minutes before stirring in the Parmesan.
The sauce thickens as it rests, so give it a few minutes before serving.
Frequently Asked Questions
Yes. Boneless, skinless thighs work well and stay extra juicy — just cut them into the same 1-inch pieces so they cook evenly.
You can cut the potatoes and chicken and measure out the sauce ingredients a day ahead, then combine everything in the slow cooker when you’re ready to cook. I wouldn’t freeze the finished dish, though, since the potatoes and creamy sauce don’t thaw well.
Slow cookers hold in a lot of moisture. If the sauce looks thin, leave the lid off for about 10 minutes before stirring in the Parmesan, and remember it thickens more as it sits.
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Slow Cooker Cheesy Caesar Chicken and Potatoes
Ingredients
- 1 1/2 pounds baby potatoes halved (quartered if larger)
- 1 tablespoon oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 cloves garlic minced
- 1 cup creamy Caesar dressing
- 1/2 cup chicken broth
- 4 ounces cream cheese softened and cubed
- 1/2 teaspoon Italian seasoning
- 3/4 cup freshly grated Parmesan cheese
- 6 slices provolone cheese
- 2 tablespoons chopped fresh parsley
- Additional freshly grated Parmesan cheese for serving
Instructions
- Place the baby potatoes in the bottom of a 6-quart slow cooker, cutting them into roughly 1-inch pieces so they cook evenly. Drizzle with the oil, then season with the salt, pepper, and garlic powder and toss to coat.
- Add the chicken pieces on top of the potatoes. Season with the salt, pepper, garlic powder, and onion powder, then scatter the minced garlic evenly over the top.
- In a medium bowl, whisk together the Caesar dressing and chicken broth, then pour it evenly over the chicken and potatoes. Scatter the cubed cream cheese over everything and sprinkle with the Italian seasoning.
- Cover and cook on LOW for 4-5 hours or HIGH for 2 1/2-3 1/2 hours, until the potatoes are fork-tender and the chicken reaches an internal temperature of 165F.
- Gently stir everything together, breaking up any remaining cream cheese, until the sauce is smooth and creamy. Stir in the Parmesan until it melts into the sauce and everything is coated.
- Lay the provolone slices evenly over the top, overlapping slightly, then cover and cook another 10-15 minutes on LOW, until the cheese is melted and gooey.
- Sprinkle with the fresh parsley and a little more Parmesan, then serve warm.
Notes
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