Slow Cooker Cheesy Chicken Potatoes Recipes

SLOW-COOKER CHEESY CHICKEN & POTATOES

Steps:

• Place peppers in slow cooker sprayed with cooking spray; top with potatoes. Sprinkle chicken with paprika. Place half the chicken pieces over potatoes; top with soup and remaining chicken pieces. Cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
• Use slotted spoon to transfer chicken and vegetables to platter, reserving liquid in slow cooker; cover chicken and vegetables to keep warm. Add VELVEETA and Worcestershire sauce to reserved liquid in slow cooker; stir. Cover with lid; cook on HIGH 5 min. Stir until VELVEETA is completely melted and sauce is well blended. Spoon over chicken and vegetables; sprinkle with parsley.

CROCK POT CHEESY CHICKEN AND POTATOES RECIPE

Steps:

• Place potatoes in slow cooker. Season with a bit of salt and pepper.
• Season chicken breasts with paprika, salt and pepper, and place on top of potatoes.
• In a small bowl, whisk together the cream of chicken soup and the broth, and pour over the chicken and potatoes. Cover and cook on low for about 6 hours.
• Using a slotted spoon, transfer the chicken and potatoes to a separate plate (cover with a lid or foil to keep warm), and set slow cooker onto high heat.
• Stir in Worcestershire and shredded cheese to the liquid that is remaining, and mix well. Cover and cook for about 5 minutes (or until cheese is melted). Stir cheese sauce until well-blended, and spoon over chicken and potatoes.

SLOW-COOKER CHEESY HASH BROWN CASSEROLE

Steps:

• Spray 5-quart slow cooker with cooking spray.
• In 8-inch skillet, melt butter over medium heat. Cook onion and garlic in butter, stirring frequently, 2 to 3 minutes or until translucent and soft.
• In large bowl, stir onion mixture and remaining ingredients until well combined.
• Place in slow cooker. Cover and cook on Low heat setting 3 hours; stir. Cover and cook on Low heat setting 2 to 3 hours longer or until center of casserole reaches at least 165°F and edges are bubbly. Stir.

5 INGREDIENT SLOW COOKER CHEESY POTATOES RECIPE

Steps:

• Spray slow cooker with cooking spray (this is optional, but I like to do it.)
• Put frozen potatoes in a slow cooker.
• In a bowl combine sour cream, cream of chicken soup and garlic salt and stir to combine. Pour mixture on top of the potatoes.
• Add cheese to the slow cooker and stir everything together.
• Turn slow cooker on high and cook for 4 hours, then serve and enjoy

EASY SLOW COOKER CHEESY POTATOES

Steps:

• Mix hash brown potatoes, Cheddar cheese, cream of chicken soup, sour cream, onion, milk, seasoned salt, garlic, and 1/2 cup cheese-flavored crackers in a slow cooker.
• Cook on Low, stirring occasionally until cooked through, about 2 hours. Stir and top with remaining 1/2 cup cheese-flavored crackers.

SLOW COOKER CHEESY HASH BROWN POTATOES

Steps:

• Place frozen hash browns in a slow cooker. Pour melted butter over hash browns. Pour in cream of chicken soup and sour cream, stirring between each addition. Add Cheddar cheese. Cook on Low for 4 to 5 hours. Stir mixture after 2 hours of cooking.

CROCKPOT CHICKEN AND POTATOES

Steps:

• Cut any potatoes that are larger than a ping pong ball into quarters; if smaller than a ping pong ball, cut in half. You want the pieces to be a rough 1-inch dice. Lay them in a 6-quart or larger slow cooker.
• Stir the carrots into the slow cooker with the potatoes, then spread them into an even layer. Arrange the chicken in the center, placing it on top of the vegetables.
• In a small saucepan, melt the butter over medium-low heat. Remove from the heat and stir in the garlic, lemon juice and zest, Italian seasoning, salt, and pepper. Pour the mixture over the top of the chicken and vegetables.
• Cover the slow cooker. Cook on HIGH for 1 1/2 to 2 hours or low for 4 to 5 hours. (The total amount of time you need will vary based upon your slow cooker model and the size of your chicken breasts. If your slow cooker runs hot-mine often does-check early to avoid drying out the meat). The chicken is done when it reaches 165 degrees F at the center with an instant read thermometer. The moment the chicken is done cooking, remove it to a plate, and cover to keep warm. Test the vegetables to see if they are tender. If they are not yet tender, give them a stir, recover the slow cooker, then continue cooking until they are tender and pierce easily with a fork, up to 1 additional hour on high or 2 hours on low. When ready to serve, return the chicken to the slow cooker. Sprinkle the Parmesan and parsley over the top. Enjoy warm.

SLOW COOKER CHEESY CHICKEN

Steps:

• Grease a slow cooker insert with cooking spray. Place a layer of Swiss cheese over the bottom. Add a layer of chicken breasts. Repeat layers.
• Place milk, mushroom soup, butter, salt, and pepper in a microwave-safe bowl. Microwave until butter is melted, about 2 minutes. Mix well and pour over chicken and cheese. Spread stuffing on top.
• Cook on High until chicken is no longer pink in the center and cheese is melted, about 4 hours.

SLOW-COOKER CHEESY CHICKEN & POTATOES

Steps:

• Place peppers in slow cooker sprayed with cooking spray; top with potatoes. Sprinkle paprika over chicken. Place 4 thighs in slow cooker; cover with soup and remaining thighs. Cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
• Use slotted spoon to transfer chicken and vegetables to platter; cover to keep warm. Set slow cooker on HIGH heat. Add VELVEETA and Worcestershire sauce to reserved liquid in slow cooker; stir. Cover with lid; cook 5 min. Stir until VELVEETA is completely melted and sauce is well blended. Spoon over chicken and vegetables; top with parsley.

SLOW COOKER SCALLOPED POTATOES

Steps:

• Generously spray a slow cooker with cooking spray. Place a layer of potatoes in the bottom of the slow cooker and season with salt and pepper. Repeat until all potatoes have been used.
• Melt butter in a saucepan over medium heat. Add flour and whisk until bubbling. Cook, stirring constantly, for 1 to 2 minutes. Slowly add milk and continue to cook, whisking continually, until thick, 5 to 10 minutes. Stir in garlic.
• Remove from the heat and add Cheddar cheese. Stir until cheese has melted, placing it back on the heat briefly if necessary, being careful the mixture doesn't scorch. Pour cheese sauce over the potatoes. Shake the slow cooker a bit (do not stir!) to allow cheese sauce to reach all the way to the bottom.
• Cook on Low for 8 hours or on High for 4 hours, until potatoes are tender and fully cooked.

CROCK POT CHICKEN AND POTATOES

Steps:

• Wash, peel, and prep the veggies as directed.
• Spray, butter or oil the slow cooker insert. Then toss in the vegetables and then the chicken.
• Mix the cream of celery soup, broth and ranch seasoning in a separate bowl, then pour over the top.
• Cover and cook on low for 6 to 7 hours. Or on high for 4 to 4 1/2.

SLOW COOKER CHEESY CHICKEN & POTATOES

Steps:

• 1. Coat the inside of your slow cooker with non-stick cooking spray. Set it to HIGH. 2. Remove ends and seeds from bell pepper, and dice. Wash potatoes, cut in half, and then cut into thin slices. Place the peppers and then potatoes into the bottom of the slow cooker. 3. Sprinkle paprika over the chicken thighs, and rub to spread the seasoning evenly. 4. Layer 3 chicken thighs on top of the potatoes. Portion half the soup over the thighs and spread to coat. Layer the remaining 3 thighs on top and then coat with remaining soup. 5. Cover the slow cooker, and cook for 3 to 4 hours. 6. Using a slotted spoon, remove the chicken, potatoes, and peppers to a dish; set aside. 7. Add flour to cooking liquids, and whisk until there are no clumps. Add cheese, and stir until melted. Add Worcestershire sauce, and stir to combine. Season with salt and pepper, to taste. 8. Plate the chicken, potatoes, and pepper. Spoon sauce over everything, and garnish with parsley. Notes This dish can also be cooked at LOW for 6 to 8 hours.

SLOW COOKER CHEESY CHICKEN & POTATOES

Steps:

• Spray cooker with Pam.
• Place peppers in bootom, then potatoes. Sprinkle chicken with paprika, place on top of potatoes.
• Cover with soup, then place lid.
• Cook on low 6-8 hours.
• Remove chicken & veggies to warmed platter.
• Set cooker to High, add Velveeta & Worcestershire to remaining liquid.
• Cover with lid & cook for 5 minutes.
• Stir until cheese is melted & well blended.
• Spoon over chicken & veggies.
• Top with parsley.