Slow Cooker Scalloped Potatoes with Chicken |
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Prep Time: 30 Minutes Cook Time: 600 Minutes |
Ready In: 630 Minutes Servings: 5 |
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Delicious creamy potatoes, and perfectly tender chicken! Ingredients:
1/2 onion, chopped |
1/2 green bell pepper, chopped |
1 (10.75 ounce) can reduced fat condensed cream of mushroom soup |
1 (10.75 ounce) can skim milk |
1 1/4 cups cubed mozzarella cheese |
2 tablespoons pressurized canned cheese spread (such as cheez whiz®) |
1/2 teaspoon celery seed |
1/2 teaspoon paprika |
1 teaspoon dried parsley |
5 (4 ounce) skinless, boneless chicken breast halves |
7 large russet potatoes, peeled and thinly sliced |
sea salt to taste |
1 tablespoon cornstarch |
2 tablespoons water |
Directions:
1. In a large bowl, mix together the onion, green pepper, mushroom soup, milk, mozzarella cheese, cheese spread, celery seed, paprika, and parsley until thoroughly combined. Pour 1/4 of the sauce into the bottom of a slow cooker. Spread the potatoes over the sauce; pour the remaining sauce over the potatoes. Place chicken breasts into the slow cooker, sprinkle with a pinch or 2 of sea salt, and push the chicken down into the sauce mixture.
2. Cook on low for 6 hours, then set cooker to high and cook until chicken and potatoes are very tender, 4 additional hours. During the last hour of cooking, mix cornstarch with water, and stir into the sauce to thicken.
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