Crock Pot Scalloped Chicken
Experience the ultimate comfort food with Crock Pot Scalloped Chicken, a hearty and flavorful one-pot meal that's as easy to prepare as it is satisfying. Tender chicken breasts, thinly sliced russet potatoes, and sweet onions are layered and slow-cooked to perfection in a creamy, cheesy sauce made with cream of chicken soup, chicken broth, and a hint of garlic and thyme. Finished with melty cheddar cheese and fresh parsley, this dish is brimming with rich, homey flavors that will delight your family. Perfect for busy weeknights or weekend gatherings, this set-it-and-forget-it recipe delivers maximum flavor with minimal effort. Serve warm and watch it become a crowd-pleasing favorite!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 4 medium-sized Russet potatoes
- 1 medium-sized Onion
- 2 cans (10.5 oz each) Cream of chicken soup
- 1 cup Chicken broth
- 1.5 cups, shredded Cheddar cheese
- 1 teaspoon Garlic powder
- 0.5 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
- 2 tablespoons, chopped Fresh parsley
Instructions
Peel and thinly slice the potatoes into 1/8-inch thick rounds. Set them aside in a bowl of cold water to prevent browning.
Chop the onion into thin slices.
Spray the inside of the crock pot with non-stick cooking spray or lightly grease it with butter.
Layer half of the sliced potatoes at the bottom of the crock pot. Top with half of the chopped onions.
Season the potato and onion layer with 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and a sprinkle of garlic powder.
Place the chicken breasts over the potato and onion layer.
In a bowl, mix together the cream of chicken soup, chicken broth, 1 cup of shredded cheddar cheese, garlic powder, dried thyme, and the remaining salt and pepper until smooth.
Pour the soup mixture evenly over the chicken and vegetables.
Add the remaining sliced potatoes and onions on top. Spread them in an even layer.
Dot the top layer with small pieces of butter (about 2 tablespoons total).
Cover the crock pot with the lid and cook on low for 6 hours or until the chicken is fully cooked and the potatoes are tender.
Twenty minutes before serving, sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top. Cover and let it melt.
Garnish with freshly chopped parsley before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
2823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.8 g | 125% | |
| Saturated Fat | 47.9 g | 240% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 778 mg | 260% | |
| Sodium | 5091 mg | 221% | |
| Total Carbohydrate | 193.2 g | 70% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 15.9 g | ||
| Protein | 275.5 g | 551% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 958 mg | 74% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 4938 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
