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Slow Cooker Caesar Chicken Recipe
Chicken breast cooked with caeser dressing. A flavorful shredded chicken that can be used in many meals.
Prep Time
5
minutes
mins
4
hours
hrs
Total Time
4
hours
hrs
5
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
6
Calories:
477
kcal
Author:
Sarah Olson
Equipment
Slow Cooker - 4 quart or larger (I own and use this one from Crock-Pot)
Ingredients
3
lbs.
chicken breasts
skinless, boneless (can use 2-3 pounds)
1
Tbsp.
lemon pepper
(don't have lemon pepper? Use 1 tsp. of garlic powder and a 1/2 tsp of black pepper instead)
2
tsp.
onion powder
1
cup
Caesar dressing
(use your favorite brand)
¾
cup
chicken broth
½
cup
grated Parmigiano cheese
US Customary
-
Metric
Instructions
In the liner of a slow cooker, place the chicken breasts. Poke them with a fork a few times each.
Sprinkle the lemon pepper and onion powder. Cover the breasts on each side.
Add the Caesar dressing and the chicken broth.
Sprinkle the grated Parmigiano.
Cover and cook on high for 4 hours. Or low for 6 hours.
After the cooking time is up shred the chicken with two forks.
Serve and Enjoy!
Notes
Add any remaining caesar chicken to an airtight container and keep them in the fridge for up to 4 days.
Chicken thighs can be used instead of chicken breasts. Be sure to trim the chicken thighs well.
To cook in the oven:
Bake in the oven at 375 degrees for 45 minutes or until the internal temperature of the chicken reads 165 degrees.
Don't be tempted to add salt to this dish until after the cooking time is up. The dressing has plenty of salt.
Nutrition
Calories:
477
kcal
|
Carbohydrates:
3
g
|
Protein:
49
g
|
Fat:
29
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
14
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
0.03
g
|
Cholesterol:
161
mg
|
Sodium:
847
mg
|
Potassium:
876
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
87
IU
|
Vitamin C:
3
mg
|
Calcium:
38
mg
|
Iron:
1
mg