Slow Cooker Cheesy Caesar Chicken & Potatoes

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Prep Time:15

Cook Time:4 15

Total Time:4 30

Ingredients

1½ pounds baby potatoes (halved or quartered if larger)
1 tablespoon oil
½ teaspoon kosher salt (for the potatoes)
½ teaspoon black pepper (for the potatoes)
½ teaspoon garlic powder (for the potatoes)
1½ pounds boneless, skinless chicken breasts (cut into 1 inch pieces)
½ teaspoon kosher salt (for the chicken)
½ teaspoon black pepper (for the chicken)
1 teaspoon garlic powder (for the chicken)
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 fresh parsley (chopped)
freshly grated Parmesan cheese (additional, for serving)

Instructions

Step 1: Build the Potato Layer - Add the baby potatoes to the bottom of a 6 quart slow cooker. If they are especially small, cutting them in half is enough, but larger potatoes should be quartered. You are aiming for pieces that are roughly 1 inch because potatoes take longer to soften than small pieces of chicken. Drizzle the potatoes with the oil, then sprinkle them with the first portion of salt, black pepper, and garlic powder. Toss everything around until the potatoes are lightly coated.
Step 2: Add and Season the Chicken - Scatter the chicken pieces over the seasoned potatoes in an even layer. Sprinkle the chicken with the remaining salt and black pepper along with the garlic powder and onion powder. Add the minced fresh garlic over the chicken. I like getting those seasonings directly onto the meat instead of only relying on the sauce because it means every layer of the finished dinner tastes seasoned.
Step 3: Mix the Caesar Sauce - In a medium bowl, whisk together the creamy Caesar dressing and chicken broth until the mixture looks smooth and evenly combined. Pour it slowly over the chicken and potatoes, trying to spread it around instead of dumping all of it into one spot. The sauce will continue to move and mingle as the slow cooker heats, so there is no need to stir everything aggressively at this stage.
Step 4: Add the Cream Cheese and Seasoning - Scatter the softened cream cheese cubes over the top, then sprinkle everything with the Italian seasoning. Do not worry if the cream cheese looks separate right now. It will soften considerably while the chicken and potatoes cook, and you will stir it into the sauce later. Cubing it simply gives those pieces more surface area so they melt more easily.
Step 5: Slow Cook Until Tender - Cover the slow cooker and cook on LOW for 4 to 5 hours or on HIGH for 2½ to 3½ hours. The potatoes should be fork tender and the chicken must reach an internal temperature of 165°F before serving. Cooking times can vary a little between slow cookers, so use the texture of the potatoes and the temperature of the chicken as your final guide rather than watching the clock alone.
Step 6: Make the Sauce Creamy - Once the potatoes are tender and the chicken is fully cooked, gently stir everything together. Use your spoon to break apart any remaining pieces of cream cheese as you stir. After a minute or two, that cream cheese should disappear into the cooking liquid and Caesar dressing, leaving you with a smooth, creamy sauce that clings to the chicken and settles around the potatoes.
Step 7: Stir in the Parmesan - Add the freshly grated Parmesan cheese and gently stir again until it melts into the sauce. This is where the sauce really starts to feel rich and finished. You want the chicken and potatoes thoroughly coated, but stir carefully so you do not mash the tender potatoes after they have spent several hours cooking.
Step 8: Melt the Provolone - Arrange the provolone slices across the entire top of the chicken and potatoes. Slightly overlapping the slices is fine and actually helps create that cheesy blanket across the whole slow cooker. Put the lid back on and cook on LOW for another 10 to 15 minutes, just until the provolone is completely melted and gooey. Do not stir it in because that melted layer on top is part of what makes the finished dinner so satisfying.
Step 9: Garnish and Serve - Sprinkle the top with chopped fresh parsley and additional Parmesan. Spoon the chicken and potatoes into bowls or onto plates, making sure everybody gets plenty of creamy sauce and melted provolone. I usually scrape the serving spoon around the bottom of the slow cooker before each portion because that is where some of the best sauce likes to hide.

Notes

Substitutions

Chicken thighs: Boneless, skinless chicken thighs can replace chicken breasts and will give you especially tender, juicy pieces of chicken.
Russet potatoes: Peeled russet potatoes cut into 1 inch pieces can stand in for baby potatoes.
Red potatoes: Red potatoes work nicely here and tend to hold their shape well during slow cooking.
Mozzarella: Swap the provolone for mozzarella if your family prefers a milder cheese and an extra stretchy topping.
Italian cheese blend: A shredded Italian cheese blend can replace the provolone when that is what you already have in the refrigerator.
Romano cheese: Romano can replace part or all of the Parmesan if you like its sharper, saltier character.
Chicken stock: Chicken stock works in place of chicken broth without changing the method.
Neufchâtel cheese: Neufchâtel can replace regular cream cheese if you prefer to use it.

Variations

Bacon Caesar version: Sprinkle 6 slices of cooked, crumbled bacon over the melted provolone just before serving for a smoky finish.
Broccoli Caesar version: Add 2 cups of small broccoli florets during the final 30 to 45 minutes of cooking, then finish with Parmesan and provolone as usual.
Spinach Caesar version: Stir 2 cups of fresh baby spinach into the cooked chicken and potatoes before adding the Parmesan, let it wilt, then add the provolone.
Extra garlic Parmesan version: Increase the fresh garlic to 5 cloves and use 1 cup Parmesan if your family loves stronger garlic and cheese flavors.
Casserole style version: Transfer the finished chicken and potatoes to a broiler safe baking dish, top with provolone, and broil for 2 to 3 minutes until the cheese is bubbly and lightly browned.

Tips and Tricks

Cut the potatoes small enough: Potato pieces around 1 inch cook more reliably in the same window as the bite sized chicken.
Keep the chicken pieces even: Similar sized pieces cook at a similar rate, helping you avoid dry pieces mixed with pieces that still need more time.
Use creamy Caesar dressing: A thick dressing works better than a thin Caesar vinaigrette because the dressing is the foundation of your sauce.
Watch the salt: Caesar dressing, Parmesan, and provolone are all naturally salty, so taste the finished dinner before adding any more salt.
Soften the cream cheese: Soft cream cheese blends into the warm cooking liquid much more easily than a cold block.
Grate the Parmesan fresh: Freshly grated Parmesan tends to melt more smoothly into creamy sauces.
Leave the provolone alone: Once the provolone goes on top, resist the urge to stir it through the dish. Let that layer stay gooey and intact.
Thicken extra liquid if needed: If your slow cooker produced more liquid than you want, leave the lid off for about 10 minutes before adding the Parmesan and provolone.
Give dinner a brief rest: The sauce thickens slightly as the meal sits, so a few minutes of resting can improve the consistency.

Serving Ideas

Simple green salad: A crisp salad gives you a fresh contrast to the rich Caesar sauce and melted cheese.
Steamed broccoli: Broccoli is an easy family side and works especially well for catching any extra creamy sauce on the plate.
Warm garlic bread: If your family loves bread with dinner, garlic bread is wonderful for wiping up every last spoonful of Caesar Parmesan sauce.
Roasted green beans: A tray of simply seasoned green beans adds color and a little crispness alongside the tender chicken and potatoes.
Fresh fruit: For kids especially, a bowl of grapes, berries, or sliced apples keeps the meal simple and gives the plate something cool and fresh.

Storage and Make Ahead Tips

Refrigerate leftovers promptly: Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions: Microwave portions until hot, stirring the sauce if needed so everything reheats evenly.
Reheat larger portions gently: Place leftovers in a covered baking dish and warm them at 325°F until heated through.
Loosen thick sauce when reheating: The sauce becomes thicker after refrigeration, so add a small splash of chicken broth or milk if you want to bring back a creamier consistency.
Skip the freezer: Freezing is not recommended because the potatoes may develop a grainy texture and the creamy cheese sauce can separate after thawing.
Prep your ingredients ahead: You can cut the chicken and potatoes, grate the Parmesan, mince the garlic, and measure your seasonings ahead of time so everything is ready when you want to start the slow cooker.

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