Description
This Slow Cooker Loaded Chicken and Potato Casserole recipe is like a chicken with a side of loaded baked potato all made in one dish.
Ingredients
- 4–5 Russet potatoes, cut into small cubes
- 1 ½ pound boneless, skinless chicken breasts, diced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 6 strips plant-based bacon, cooked and crumbled
- 2 cups shredded cheddar cheese
- 4 green onions, sliced
- ¾–1 cup heavy whipping cream
Instructions
- Step: Spray slow cooker with non-stick cooking spray.
- Step: Spread half of the cut potatoes in the bottom of the slow cooker.
- Step: On top of the potatoes, spread the diced chicken in a single-layer.
- Step: Sprinkle half of the salt, half of the pepper, half of the garlic powder on top, half of the bacon, half of the cheddar cheese, and half of the green onions on top of the chicken.
- Step: Place the rest of the potatoes on top of the chicken, and top with remaining salt, pepper, garlic powder, bacon, cheese, and green onions.
- Step: Pour heavy whipping cream evenly over the casserole.
- Step: Place the lid on top and cook on low heat for 6-8 hours.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. When storing, place a paper towel on top of the casserole to absorb excess moisture and prevent the toppings from getting soggy.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 566 kcal
- Sugar: 2 g
- Sodium: 722 mg
- Fat: 34 g
- Saturated Fat: 17 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.1 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 37 g
- Cholesterol: 144 mg