CROCK POT SCALLOPED POTATOES AND CHICKEN
Make and share this Crock Pot Scalloped Potatoes and Chicken recipe from Food.com.
Provided by TishT
Categories Chicken Breast
Time 6h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place layers of green peppers, onions, cheese, and potatoes and a sprinkling of salt in slow cooker.
- Sprinkle salt (if desired) over chicken breast and lay on top of potatoes.
- Combine soup and milk and pour into slow cooker, pushing meat down into the liquid Cover and cook on high 1 1/2 hours.
- Reduce temperature to low and cook 3-4 hours.
- Test that the potatoes are soft.
- If not continue cooking on low another hour and test again until potatoes are done.
SLOW COOKER SCALLOPED POTATOES RECIPE
These potatoes can bake away while you prepare the rest of the dinner. They only take a few minutes to assemble and taste amazing.
Provided by Six Sisters Stuff
Yield 12
Number Of Ingredients 7
Steps:
- Thinly slice potatoes and set aside.
- Mix sour cream, can of potato soup and Worcestershire sauce together in a large bowl.
- Add thinly sliced potatoes to the mixture and mix until all potatoes are well coated.
- Spoon 1/2 of the potato mixture into a crock pot sprayed with cooking spray.
- Top with 3/4 cup of shredded cheese. Repeat layer with remaining potatoes and cheese.
- Cook on HIGH for 3.5 to 4.5 hours (or on LOW 7 to 8 hours).
- Serve topped with a sprinkle of paprika and chives.
Nutrition Facts : Servingsize 1 serving, Calories 1654 kcal, Fat 78 g, SaturatedFat 48 g, Cholesterol 230 mg, Sodium 1562 mg, Carbohydrate 145 g, Sugar 9 g, Protein 86 mg
CROCK POT SCALLOPED POTATOES
Make and share this Crock Pot Scalloped Potatoes recipe from Food.com.
Provided by Fluffy
Categories Potato
Time 10h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place half of the sliced potatoes in bottom of crock pot.
- Top with half of the onions cheese and bacon.
- Repeat layers in order.
- Top with cream of chicken soup.
- Cook on low for 8 to 10 hours.
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- In a large bowl, whisk together heavy cream (or half and half), chicken broth, paprika, nutmeg, thyme, rosemary, and garlic powder until combined.
- Line bottom of a slow-cooker with a layer of potatoes, then top with 1/3 of cream mixture, 1/2 cup parmesan and 1/2 cup gruyère.
- Cover and cook on high for 4 hours. Remove the lid, turn off heat, and let set 30 minutes. (Drain any grease.) Transfer to a bowl and garnish with more thyme and rosemary, then serve.
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4.2/5 (34)Total Time 5 hrs 15 minsCategory Main CourseCalories 434 per serving
- 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.
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