Slow Cooker Chicken and Potatoes

Creamy slow cooker chicken and potatoes recipe, simmered in a cheesy sauce, is a wonderful, one-pot meal that is always a hit with our whole family.

Course Dinner, Main Course

Cuisine American

Prep Time 10

Cook Time 4

Total Time 2 10

Servings servings

Calories 731kcal

Add the raw chicken and potatoes to the slow cooker.
1 ½ pounds chicken breasts, 1 1½ pounds baby potatoes
In a mixing medium bowl, add the cream of chicken soup, cottage cheese, sour cream, garlic powder and onion powder and mix together thoroughly.
10.75 ounces cream of chicken soup, 1 cup cottage cheese, ½ cup sour cream, ½ teaspoon garlic powder, ½ teaspoon onion powder
Stir the cheese mixture in the slow cooker and stir to combine with the chicken and potatoes.
Place the lid on and cook on low for 4-6 hours until the potatoes are fork tender.
Then stir in one cup of the shredded cheese and half of sliced scallions.
2 cups sharp cheddar cheese, 6 scallions
In a mixing bowl combine the crushed crackers, melted butter, remaining shredded cheese and scallions.
32 ritz crackers, 6 tablespoons butter
Sprinkle the cracker mixture all over the top of the cooked chicken and potatoes, place the lid back on for 15 minutes or until cheese is has melted.

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Add a tablespoon or two of dry ranch dressing mix.

Add cooked and crumbled bacon.

Use garlic butter Ritz crackers or any other brand buttery crackers.

Swap the cheddar cheese for Swiss, Monterey jack, pepper jack, or Colby.

Serve over rice or egg noodles with a veggie like green beans, peas or broccoli.