Description
A warm, creamy loaded dish rich with chicken, potatoes, and crispy bacon, perfect for chilly evenings.
Ingredients
Scale
- 4–5 pieces Russet potatoes, cut into small cubes
- 1.5 pounds boneless, skinless chicken breasts, diced
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon garlic powder
- 6 strips cooked bacon, crumbled
- 2 cups shredded cheddar cheese
- 4 pieces green onions, thinly sliced
- 0.75–1 cup heavy whipping cream
Instructions
- Wash and cube the potatoes, dice the chicken, cook and crumble the bacon, shred the cheese, and slice the green onions.
- Spray the slow cooker insert with non-stick cooking spray.
- Spread half of the cubed potatoes in an even layer in the slow cooker.
- Arrange the diced chicken evenly over the potatoes.
- Sprinkle half the salt, pepper, and garlic powder over the chicken. Scatter half the crumbled bacon, half of the cheddar, and half the sliced green onions on top.
- Layer on the remaining potatoes and top with the rest of the salt, pepper, garlic powder, bacon, cheddar, and green onions.
- Slowly drizzle the heavy cream over the layered casserole.
- Cover and cook on LOW for 6–8 hours, checking at the 6-hour mark for doneness.
- Let the casserole sit for 10 minutes with the lid off before serving. Garnish with extra green onions or fresh herbs if desired.
Notes
Let the chicken and potatoes sit at room temperature for about 15 minutes before using them for even cooking. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 100mg
Keywords: slow cooker, chicken, casserole, comfort food, easy recipe
