I make this casserole on Sundays when I want the week’s busiest nights to feel effortless. It’s a slow-cooker comfort dish full of tender chicken, soft cubes of russet potato, melty cheddar, crisp bacon, and green onion — all finished with a splash of heavy cream so every bite is rich and saucy. It’s one of those recipes that feeds a crowd, pleases picky eaters, and gives you leftovers that reheat beautifully.

If you like slow cooker casseroles with hands-off convenience, you might also enjoy this slow cooker beef and potato curry for a different flavor profile: slow cooker beef and potato curry.

Why you’ll love this dish

This casserole is the ultimate weeknight-and-weekend hybrid: comforting enough for a family dinner, easy enough for a busy week, and hearty enough to bring to a potluck. It’s budget-friendly since potatoes stretch the meal, kid-approved for its cheesy, bacon-forward flavors, and flexible — you can scale it up, swap ingredients, or prep it in the morning and come home to dinner.

“Hands-off, cheesy, and exactly what I want after a long day — the potatoes come out fluffy and the chicken stays tender.”

It’s also a great make-ahead option: assemble the layers the night before (leave out the cream until cooking) and refrigerate, then pour in the cream and cook the next day. For another potato-forward slow-cooker side, try this cheesy potatoes recipe: cheesy potatoes in the slow cooker.

Step-by-step overview

Before you grab ingredients, here’s what the process looks like so you know what to expect:

Prep: Peel (optional) and cube potatoes, dice chicken, cook and crumble bacon, shred cheese, slice green onions.
Layer: Spray the slow cooker, layer half the potatoes, then chicken, seasoning and half the bacon/cheese/green onions, then the remaining potatoes and toppings.
Finish: Pour heavy cream over everything and cook on LOW for 6–8 hours.
Serve: Fluff and spoon portions; garnish with extra green onions or a sprinkle of fresh herbs if desired.

This is a hands-off, layered slow-cooker bake — no stirring during cook time, just careful layering and a temperature check toward the end.

What you’ll need

4–5 Russet potatoes, cut into small cubes (about 1/2-inch)
1½ pounds boneless, skinless chicken breasts, diced into bite-sized pieces
1 teaspoon salt (adjust to taste)
½ teaspoon ground black pepper (adjust to taste)
½ teaspoon garlic powder (adjust to taste)
6 strips bacon, cooked until crisp and crumbled
2 cups shredded cheddar cheese (reserve a bit for topping if you like extra melt)
4 green onions, thinly sliced (white + green parts separated if you want a garnish)
¾–1 cup heavy whipping cream

Substitutions and notes:

Heavy cream: use half-and-half + a tablespoon of butter in a pinch, but full cream gives the best silky texture.
Potatoes: Yukon Golds are creamier and less prone to falling apart; Russets yield a fluffier interior. Cut potatoes uniformly so they cook evenly.
Cheese: sharp cheddar is classic; mix in Monterey Jack for a milder, gooier finish.
Bacon: swap for pre-cooked turkey bacon for lower fat.
For a shortcut, use pre-cubed frozen potatoes (thawed) but adjust cooking time and check for doneness.
For a slow-cooker chicken-and-potato classic with different flavors, readers sometimes compare this to slow cooker chicken cacciatore versions: slow cooker chicken cacciatore with potatoes.

Step-by-step instructions

Prep everything first: wash and cube the potatoes, dice the chicken, cook and crumble the bacon, shred the cheese, and slice the green onions. Uniform pieces help the dish cook evenly.
Spray the slow cooker insert thoroughly with non-stick cooking spray so nothing sticks as it cooks.
Spread half of the cubed potatoes in an even layer across the bottom of the slow cooker. Press down slightly so they make good contact.
Arrange the diced chicken over the potatoes in a single layer as best you can. This helps the chicken cook through without drying.
Season the chicken layer: sprinkle half the salt, half the pepper, and half the garlic powder evenly. Scatter half the crumbled bacon, half the shredded cheddar, and half the sliced green onions on top.
Add the remaining potatoes over the chicken to form the next layer. Top with the remaining salt, pepper, garlic powder, bacon, cheddar, and green onions.
Pour ¾–1 cup heavy whipping cream slowly and evenly over the layered casserole so the cream settles through the gaps. Use more cream for a saucier result; less will be thicker.
Cover and cook on LOW for 6–8 hours. Check near the 6-hour mark: potatoes should be tender when pierced with a fork and the chicken should reach 165°F (74°C). If needed, continue to 8 hours.
When done, let the casserole sit for 10 minutes with the lid off before serving to thicken slightly and make it easier to scoop.

A useful reference for technique and layering is this alternate slow-cooker take on chicken and potatoes: slow cooker chicken cacciatore with potatoes.

Best ways to enjoy it

Plate it with a crisp green salad or roasted vegetables to cut the richness.
Spoon over biscuits, toast, or baked potatoes for a hearty brunch.
Serve with a dollop of sour cream or a drizzle of hot sauce to add brightness.
For a Tex–Mex spin, serve with pico de gallo and avocado slices. If you like layered slow-cooker casseroles with bold flavors, check out this chicken enchilada casserole for pairing ideas: slow cooker chicken enchilada casserole.

Storage and reheating tips

Refrigerator: Cool leftovers within two hours and store in an airtight container for 3–4 days.
Reheat: Microwave individual portions until 165°F, or reheat in a 350°F oven, covered, until steaming — add a splash of cream or broth if it seems dry.
Freezing: Portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge before reheating.
Food safety: Always reheat to an internal temperature of 165°F (74°C). Discard leftovers left at room temperature for more than two hours.

Helpful cooking tips

Cut potatoes into roughly the same size — 1/2-inch cubes usually hit that sweet spot between cooking through and holding shape.
If you’re short on time, par-cook the potatoes for 5–7 minutes in boiling water to speed the process; reduce cook time in the slow cooker accordingly.
Avoid lifting the lid during cooking; the slow cooker loses heat and extends cooking time.
If the chicken looks dry near the end, it may have cooked too long — check internal temp earlier next time or use thighs for more forgiving meat.
Save a little cheese and green onion for a fresh finish right before serving.

Creative twists

Ranch loaded: mix 1–2 tablespoons ranch seasoning with the dry spices and swap half the cheddar for Monterey Jack.
BBQ bacon cheddar: stir a few tablespoons of your favorite BBQ sauce into the cream for a smoky-sweet version.
Lighter swap: use half-and-half instead of heavy cream and reduce cheese to 1½ cups to cut richness.
Low-carb: replace the potatoes with cauliflower florets for a keto-friendly casserole.
Herb-forward: stir in a tablespoon of chopped fresh thyme or rosemary for aromatic depth.

Your questions answered

Q: Can I use frozen chicken?
A: Yes, but it can add extra liquid as it thaws. If using frozen chicken, check the internal temperature and add extra cook time as needed; I prefer thawed chicken for consistent layering and even cooking.

Q: Can I cook this on HIGH instead of LOW?
A: You can, but HIGH may dry the chicken or cause the potatoes to break down unevenly. If you must, try 3–4 hours on HIGH and check doneness at 3 hours.

Q: How small should the potato cubes be?
A: About 1/2-inch cubes give the best balance — they cook through in 6–8 hours without turning to mash.

Q: Is this freezer-friendly?
A: Yes. Freeze after it’s cooled, in airtight containers up to 3 months. Thaw in the fridge before reheating to ensure even warming.

Q: My casserole was watery — what went wrong?
A: A few possibilities: potatoes not drained if you used thawed frozen, too much cream, or the lid being lifted repeatedly. Next time, reduce cream slightly and check potatoes for excess moisture before layering.

Conclusion

This Slow Cooker Loaded Chicken and Potato Casserole is one of those dependable, crowd-pleasing dishes that rewards a small amount of prep with hours of hands-off cooking. For another take on the classic loaded-chicken-and-potatoes idea, compare this version to the recipe on Allrecipes: Slow Cooker Loaded Chicken and Potatoes Recipe on Allrecipes. If you want to see a family-tested variation with slightly different measurements and notes, take a look at the Six Sisters’ Stuff version: Slow Cooker Loaded Chicken and Potato Casserole – Six Sisters’ Stuff.

Enjoy — and don’t forget to check the internal temperature of the chicken (165°F) before serving.

Slow Cooker Loaded Chicken and Potato Casserole

A comforting slow cooker casserole packed with tender chicken, russet potatoes, melty cheddar cheese, crisp bacon, and green onions, all enriched with heavy cream for a rich and saucy finish.

Prep Time 30

Cook Time 8

Total Time 8 30

Serving Size servings

Ingredients

Main Ingredients

4-5 pieces Russet potatoes, cut into small cubes About 1/2-inch pieces
1.5 pounds boneless, skinless chicken breasts, diced Cut into bite-sized pieces
1 teaspoon salt Adjust to taste
0.5 teaspoon ground black pepper Adjust to taste
0.5 teaspoon garlic powder Adjust to taste
6 strips cooked bacon, crumbled
2 cups shredded cheddar cheese Reserve a bit for topping
4 pieces green onions, thinly sliced Separate white & green parts if desired
0.75-1 cup heavy whipping cream Use more for a saucier result

Instructions

Preparation

Wash and cube the potatoes, dice the chicken, cook and crumble the bacon, shred the cheese, and slice the green onions.

Layering

Spray the slow cooker insert with non-stick cooking spray.
Spread half of the cubed potatoes in an even layer across the bottom and press down slightly.
Arrange the diced chicken over the potatoes in a single layer.
Season the chicken layer with half the salt, pepper, and garlic powder. Scatter half the crumbled bacon, half of the cheddar, and half of the sliced green onions on top.
Add the remaining potatoes over the chicken, and top with the remaining salt, pepper, garlic powder, bacon, cheddar, and green onions.

Cooking

Pour the heavy cream slowly and evenly over the layered casserole.
Cover and cook on LOW for 6–8 hours, checking at the 6-hour mark for doneness.

Serving

Let the casserole sit for 10 minutes with the lid off before serving.
Garnish with extra green onions or fresh herbs if desired.

Notes

Great make-ahead option: assemble layers the night before and refrigerate, adding cream just before cooking. Can be reheat in the oven with a splash of cream.