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 caloriescarbohydrate: 107 gcholesterol: 84.9 mgfat: 9.7 gfiber: 8 gprotein: 44.1 gsaturatedFat: 4.7 gservingSize: -sodium: 672.4 mgsugar: 9.2 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Scalloped Potatoes with Chicken
Directions
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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.
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.