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Slow Cooker Cheesy Caesar Chicken & Potatoes

This Slow Cooker Cheesy Caesar Chicken & Potatoes is a creamy chicken dinner made with tender chicken, baby potatoes, Caesar dressing, Parmesan, cream cheese, and melted provolone. It's an easy one-pot meal for busy weeknights when you want a warm, filling dinner with little hands-on prep.
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Slow Cooker Cheesy Caesar Chicken & Potatoes
Prep Time:15 minutes
Cook Time:4 hours
Total Time:4 hours 15 minutes

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.
Servings: 4
Calories: 650kcal
Author: carlycampbell