Ingredients
▢ 4-5 Russet potatoes, cut into small cubes
▢ 1 ½ pound boneless, skinless chicken breasts, diced
▢ 1 teaspoon salt, more or less to taste
▢ ½ teaspoon ground black pepper, more or less to taste
▢ ½ teaspoon garlic powder, more or less to taste
▢ 6 strips of bacon, cooked and crumbled
▢ 2 cups shredded cheddar cheese
▢ 4 green onions, sliced
▢ ¾-1 cup heavy whipping cream
Instructions
Spray slow cooker with non-stick cooking spray.
Spread half of the cut potatoes in the bottom of the slow cooker.
On top of the potatoes, spread the diced chicken in a single-layer.
Sprinkle half of the salt, half of the pepper, half of the garlic powder on top, half of the bacon, half of the cheddar cheese, and half of the green onions on top of the chicken.
Place the rest of the potatoes on top of the chicken, and top with remaining salt, pepper, garlic powder, bacon, cheese, and green onions.
Pour heavy whipping cream evenly over the casserole.
Place the lid on top and cook on low heat for 6-8 hours.
Notes
Once it’s cooked, you can store leftovers in an airtight container in the refrigerator for up to 4 days. Be sure to use a slotted spoon when serving and a paper towel when you store it.
Nutrition
Calories: 566 kcal · Carbohydrates: 28 g · Protein: 37 g · Fat: 34 g · Saturated Fat: 17 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 10 g · Trans Fat: 0.1 g · Cholesterol: 144 mg · Sodium: 722 mg · Potassium: 926 mg · Fiber: 2 g · Sugar: 2 g · Vitamin A: 991 IU · Vitamin C: 10 mg · Calcium: 324 mg · Iron: 2 mg
