For Oven's Sake!

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Crock Pot Caesar Chicken

on October 10, 2013

Click Here to Print: Crock Pot Caesar Chicken

Good enough to eat on its own!

Good enough to eat on its own, but you can make sandwiches or salad with it, too.

This might be the easiest meal I’ve ever made.  Crock pot meals are usually pretty easy, but this one only has four ingredients and one of them is pepper, which hardly counts as an ingredient.  I mean, it’s a “freebie” on Food Network’s 5 Ingredient Fix for oven’s sake! (Hehe, I’ve never said that before other than in reference to… well, you know!)

Anyway, it’s easy AND there are other reasons to love this recipe, too…

  1. It’s a good way to use frozen chicken breasts.  If you’re like me, you stick meat in the freezer with good intentions of using it up, but then throw it away when it’s like a year old.  Well, this is a really good way to use it.  You don’t even have to thaw it first!
  2. It doesn’t become “Caesar Chicken” until the last half hour. Soooo, add extra chicken and separate it after shredding for another recipe!
  3. It’s really good leftover. You can eat it warm in sandwiches one day and then cold on a salad the next!  What a great way to give it new life and not get bored with leftovers!

I mean honestly, with 1, 2, and 3… this is a perfect meal if you can’t get to the store for a few days.

Let’s say the blizzard of the century hits and you’re snowed in.  Take chicken out of the freezer.  Take the dressing out of the pantry.  You probably have some parmesan cheese in the fridge (and even if you don’t, I’m sure it would still be really good without it!) Lastly, who doesn’t always have pepper?  If you have bread, eat it as sandwiches on night #1.  If you have lettuce, eat it as a salad on night #2.  Then, on night #3, make something with the extra shredded chicken… *Chicken Tacos, OR Creamy Chicken Noodle Soup, OR Barbeque Chicken Pizza, OR Beth’s Chicken Casserole, OR *Chicken Broccoli Alfredo, OR, OR… you get the idea!

*Stay tuned for these recipes!


  • 2 pounds boneless, skinless chicken breast
  • 16 ounce bottle Caesar salad dressing
  • ½ c grated parmesan cheese
  • freshly ground pepper, to taste

Additional ingredients for serving:

Serve it atop a salad of…

  • romaine lettuce
  • shredded parmesan cheese
  • croutons

Serve it as a sandwich…

  • buns or bread of your choice
  • lettuce
  • tomato


  1. Place chicken in crock pot and pour water over it – just an inch or so up the side will do, it doesn’t have to be covered.
  2. Cook on low for 4 hours.
  3. Remove chicken and shred it with forks – or I find that chopping it with a chef’s knife is faster and because it’s so tender, it appears shredded rather than chopped.
  4. Pour water out of the crock pot and return shredded chicken to it.
  5. Add dressing – the whole bottle if you’d like it saucy or less if you would prefer it dryer.
  6. Add parmesan and pepper. Stir to combine.
  7. Cook on low for 30 minutes.
  8. Eat it as is or use one of the serving suggestions above.

Here are some ideas to get your “kid cook” involved with this recipe:

  • Have him put the dressing, parmesan, and pepper into the crock pot.
  • Talk to him about weights.  Tell him that you have two pounds of chicken (or more if you made extra).  Tell him how much he weighs.  Talk about how much other things weigh.  For example, a 5 pound bag of flour – show it to him if you have one.

This recipe is modified from: Rachel Schultz’s recipe


2 responses to “Crock Pot Caesar Chicken

  1. […] Roasted Veggie Tots Crock Pot Caesar Chicken » Oct […]

  2. […] Caesar Chicken Sammies (using the chicken made on Sunday) with steamed broccoli […]

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