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.
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.