Slow Cooker Scalloped Potatoes with Chicken recipe

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Ingredients

½ onion, chopped
½ green bell pepper, chopped
1 (10.75 ounce) can reduced fat condensed cream of mushroom soup
1 (10.75 ounce) can skim milk
1 ¼ cups cubed mozzarella cheese
2 tablespoons pressurized canned cheese spread (such as Cheez Whiz®)
½ teaspoon celery seed
½ 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

Nutrition Info

685.6 calories
carbohydrate: 107 g
cholesterol: 84.9 mg
fat: 9.7 g
fiber: 8 g
protein: 44.1 g
saturatedFat: 4.7 g
servingSize: -
sodium: 672.4 mg
sugar: 9.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

5 servings

Recipe Note

Delicious creamy potatoes, and perfectly tender chicken!

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