Slow Cooker Cheesy Caesar Chicken & Potatoes
This Slow Cooker Cheesy Caesar Chicken & Potatoes is made with tender chicken breasts, baby potatoes, Caesar dressing, cream cheese, Parmesan, and melted provolone cheese. It’s a creamy slow cooker chicken dinner for busy weeknights.
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This recipe is great for family dinners, especially on busy weekdays to prepare dinner ahead of time. It also works well for Sunday dinners or cozy nights, and since the chicken and potatoes cook together in the slow cooker, you don’t need to prepare separate main dishes and sides.
And for more slow cooker recipes, the recipes below are worth trying:
- Crockpot Ham and Potato Soup
- Slow Cooker Clam Chowder
- Slow Cooker Southern Green Beans
- Slow Cooker Chicken Minestrone Soup
Ingredients You’ll Need:
- 1½ pounds baby potatoes, halved or quartered if larger
- 1 tablespoon oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 3 cloves garlic, minced
- 1 cup creamy Caesar dressing
- ½ cup chicken broth
- 4 ounces cream cheese, softened and cubed
- ½ teaspoon Italian seasoning
- ¾ cup freshly grated Parmesan cheese
- 6 slices provolone cheese
- 2 tablespoons chopped fresh parsley
- Additional freshly grated Parmesan cheese, for serving
How to Make Slow Cooker Cheesy Caesar Chicken & Potatoes
Step 1: Add the baby potatoes to the bottom of a 6-quart slow cooker. If the potatoes are very small, cut them in half. Quarter any larger potatoes so the pieces are approximately 1 inch in size.
Drizzle the potatoes with the oil.
Step 2: Season with the salt, black pepper, and garlic powder and toss until the potatoes are evenly coated.
Add the chicken pieces over the potatoes.
Season the chicken with the salt, black pepper, garlic powder, and onion powder.
Sprinkle the minced garlic evenly over the chicken.
Step 3: In a medium bowl, whisk together the creamy Caesar dressing and chicken broth until well combined.
Pour the Caesar mixture evenly over the chicken and potatoes.
Scatter the cubed cream cheese over the top.
Sprinkle with the Italian seasoning.
Step 4: Cover and cook on LOW for 4–5 hours or HIGH for 2½–3½ hours, until the potatoes are fork-tender and the chicken has reached an internal temperature of 165°F.
Gently stir the chicken, potatoes, and sauce together, breaking up any remaining pieces of cream cheese until the sauce is smooth and creamy.
Step 5: Add the freshly grated Parmesan cheese and gently stir until melted into the sauce and everything is thoroughly coated.
Arrange the provolone slices evenly over the entire top of the chicken and potatoes, slightly overlapping the slices if necessary.
Step 6: Cover and cook on LOW for another 10–15 minutes, or just until the provolone is completely melted and gooey.
Sprinkle the top with chopped fresh parsley and additional freshly grated Parmesan cheese.
Step 7: Serve warm, making sure each serving gets plenty of chicken, potatoes, creamy Caesar sauce, and melted provolone.
Important Recipe Notes
- Cut the potatoes into small pieces: Cut the baby potatoes into about 1-inch pieces so they cook evenly with the chicken.
- Use creamy Caesar dressing: Choose a thick, creamy Caesar dressing instead of a thin vinaigrette to help make the sauce rich and creamy.
- Cut the chicken evenly: Cut the chicken breasts into similar-sized pieces to help them cook at the same rate.
- Soften the cream cheese: Cube the softened cream cheese before adding it to the slow cooker so it melts more easily into the sauce.
- Check the chicken temperature: The chicken should reach an internal temperature of 165°F before serving.
- Add the cheese at the end: Stir in the Parmesan first, then place the provolone slices on top. Cover and cook for another 10–15 minutes until the cheese melts.
- If the sauce looks too thin, leave the slow cooker uncovered for about 10 minutes before adding the Parmesan and provolone.
- Keep leftovers in an airtight container in the refrigerator for up to 4 days. Add a splash of chicken broth or milk when reheating if the sauce becomes too thick.
Slow Cooker Cheesy Caesar Chicken & Potatoes
Ingredients
- 1½ pounds baby potatoes halved or quartered if larger
- 1 tablespoon oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 3 cloves garlic minced
- 1 cup creamy Caesar dressing
- ½ cup chicken broth
- 4 ounces cream cheese softened and cubed
- ½ teaspoon Italian seasoning
- ¾ cup freshly grated Parmesan cheese
- 6 slices provolone cheese
- 2 tablespoons chopped fresh parsley
- Additional freshly grated Parmesan cheese for serving
Instructions
- Add the baby potatoes to the bottom of a 6-quart slow cooker. If the potatoes are very small, cut them in half. Quarter any larger potatoes so the pieces are approximately 1 inch in size.Drizzle the potatoes with the oil.
- Season with the salt, black pepper, and garlic powder and toss until the potatoes are evenly coated.Add the chicken pieces over the potatoes.Season the chicken with the salt, black pepper, garlic powder, and onion powder.Sprinkle the minced garlic evenly over the chicken.
- In a medium bowl, whisk together the creamy Caesar dressing and chicken broth until well combined.Pour the Caesar mixture evenly over the chicken and potatoes.Scatter the cubed cream cheese over the top.Sprinkle with the Italian seasoning.
- Cover and cook on LOW for 4–5 hours or HIGH for 2½–3½ hours, until the potatoes are fork-tender and the chicken has reached an internal temperature of 165°F.Gently stir the chicken, potatoes, and sauce together, breaking up any remaining pieces of cream cheese until the sauce is smooth and creamy.
- Add the freshly grated Parmesan cheese and gently stir until melted into the sauce and everything is thoroughly coated.Arrange the provolone slices evenly over the entire top of the chicken and potatoes, slightly overlapping the slices if necessary.
- Cover and cook on LOW for another 10–15 minutes, or just until the provolone is completely melted and gooey.Sprinkle the top with chopped fresh parsley and additional freshly grated Parmesan cheese.
- Serve warm, making sure each serving gets plenty of chicken, potatoes, creamy Caesar sauce, and melted provolone.
