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| Slow Cooker Cheesy Bacon Chicken & Taters |
Delicious layers of chicken, bacon, cheese and potatoes cook to perfection in the slow cooker!
The original recipe for this came my way from Megan who is a member of my crock pot group on Facebook.
I liked the idea of this immediately because I adore chicken and all the other ingredients. Is there anyone who doesn’t like cheese and bacon? Don’t think so LOL!
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| Simple ingredients |
Since I had the shredded hash browns, I used those, but after tasting the results, I believe this would be MUCH better made with the tater tots or crispy crowns. Reason being is that they are seasoned and have onion for added flavor. The shredded potatoes are just that–plain potatoes.
This is a good and filling family meal that contains real ingredients and nothing processed. It’s easy too because you set it and forget it. The only “work” is cutting the chicken up and dicing the bacon.
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| Layers of deliciousness |
If there’s any leftovers, they reheat very well. Enjoy!
- 2 boneless skinless chicken breasts, cut in bite-sized pieces
- ½ cup cooked chopped bacon
- 2 cups shredded cheddar cheese
- 1 pkg (32 oz) tater tots/crispy crowns -OR- shredded hash browns
- ¾ cup milk or cream
- 2 tsp salt
- ½ tsp pepper
- Grease well or spray the crock of a 6-7 quart slow cooker.
- Place ½ of the tater tots/crown or hashbrowns on the bottom.
- Place ½ of the chicken pieces on top of the potatoes.
- Sprinkle ½ the bacon over the chicken.
- Distribute 1 cup of cheese over the top.
- Repeat layers once more.
- Mix salt and pepper with the cream. Pour milk or cream over mixture.
- Cover and cook for 6 hours on LOW.
- Serves 4-6.
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| Slow Cooker Cheesy Bacon Chicken & Taters |
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Yum
Brenda says
March 6, 2015 at 6:20 pmDo you cook the bacon before you add it OR do you add it raw??????
Judith Hanneman says
March 6, 2015 at 8:47 pmCook it Brenda. I'll clarify the recipe–thanks!
Anny Stober says
April 28, 2015 at 10:46 pmDo the tater tots go in frozen or thawed? Thanks!
Judith Hanneman says
April 29, 2015 at 12:21 amI used the shredded hashbrowns Anny and I actually thawed them overnite in the fridge. I think with tater tots, the best bet is to thaw although others who have made this haven't, but I'd still err on the side of caution and let them defrost.
Joanna says
October 15, 2015 at 11:55 pmCan you double this recipe in the crock pop?
Judith Hanneman says
October 16, 2015 at 12:18 amCertainly!
Vera Nyers says
November 2, 2015 at 3:47 pmLooks yummy. Can it be done in oven? No crockpot.
Judith Hanneman says
November 2, 2015 at 4:13 pmI’m pretty sure it can! I’d just prepare it the same way as for crockpot–with the layers and all–in a 13 x 9 (I’m guessing at the size pan, so let your eye be the judge)–and bake at 350 for maybe an hour. I’d cover the casserole for at least 45 minutes of the baking time, then remove it the last 15 minutes or so, so it will crisp. I’d add more cheese at that point too.