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–+ servings
Maya

Slow Cooker Loaded Chicken and Potato Casserole: A Must-Try!

A delicious and easy-to-make Slow Cooker Loaded Chicken and Potato Casserole that combines tender chicken, creamy sauce, and cheesy goodness.
Print Recipe
Prep Time 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts
  • 4 cups frozen hash brown potatoes
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream
  • 1 can 10.5 ounces cream of chicken soup
  • 1 packet 1 ounce ranch seasoning mix
  • 1 cup cooked and crumbled bacon
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • Chopped green onions for garnish optional

Method
 

  1. In a slow cooker, layer the frozen hash brown potatoes evenly on the bottom.
  2. In a large bowl, mix together the sour cream, cream of chicken soup, ranch seasoning, garlic powder, onion powder, salt, and pepper until well combined.
  3. Place the chicken breasts on top of the hash browns and pour the sour cream mixture over the chicken, ensuring it is well coated.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
  5. About 30 minutes before serving, shred the chicken in the slow cooker using two forks and stir in the cooked bacon and half of the cheddar cheese.
  6. Sprinkle the remaining cheddar cheese on top, cover, and let it melt for the last 30 minutes of cooking.
  7. Serve hot, garnished with chopped green onions if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 15gCholesterol: 100mgSodium: 800mgFiber: 2gSugar: 2g

Notes

  • For a healthier option, substitute Greek yogurt for sour cream.
  • Add your favorite vegetables, such as broccoli or bell peppers, for extra flavor and nutrition.

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