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Plated cheesy Caesar chicken and potatoes.
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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.
Prep Time15 minutes
Cook Time4 hours 15 minutes
0 minutes
Total Time4 hours 30 minutes
Servings: 4 servings
Author: Rachel Oostdyk

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

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave, or warm a covered dish at 325F until heated through. Add a splash of chicken broth or milk to loosen the sauce if needed.
Freezing isn't recommended — the cooked potatoes can turn grainy and the creamy sauce may separate.
Taste before adding any extra salt, since the Caesar dressing, Parmesan, and provolone are all salty on their own.