Crock Pot Scalloped Potatoes and Chicken
Indulge in the ultimate comfort food with this Crock Pot Scalloped Potatoes and Chicken recipe—a hearty, cheesy, and irresistibly creamy one-pot meal perfect for busy weeknights or cozy family dinners. Tender, seasoned chicken breasts nestle between layers of thinly sliced russet potatoes, all smothered in a rich, homemade cheddar cheese sauce infused with garlic, onion, and thyme. Slow-cooked to perfection in your crock pot, this recipe boasts melt-in-your-mouth potatoes and juicy chicken with minimal prep and maximum flavor. With only 20 minutes of prep time and a hands-off 5-hour cook, this dish is an effortless way to warm hearts and fill bellies. Serve it as a stand-alone meal or pair it with a crisp side salad for a well-rounded dinner that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 6 medium Russet potatoes
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1.5 cups Milk
- 2 cups Shredded cheddar cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 spray (as needed) Nonstick cooking spray
Instructions
Spray the inside of your crock pot with nonstick cooking spray to prevent sticking.
Peel the russet potatoes and slice them thinly (about 1/8-inch thick). Set aside.
Season the chicken breasts with salt, pepper, and a sprinkle of garlic powder. Set aside.
In a medium saucepan, melt butter over medium heat. Once melted, whisk in the flour until smooth and cook for 1 minute.
Gradually add in the chicken broth and milk, whisking constantly to prevent lumps. Cook for 3-4 minutes, or until the mixture thickens.
Remove the saucepan from heat and stir in 1.5 cups of shredded cheddar cheese, garlic powder, onion powder, thyme, salt, and black pepper. Mix until smooth and set aside.
Layer half of the sliced potatoes on the bottom of the crock pot.
Place the seasoned chicken breasts on top of the potato layer.
Pour half of the cheese sauce over the chicken and potatoes, spreading evenly.
Layer the remaining sliced potatoes on top, followed by the rest of the cheese sauce.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top layer.
Cover with the lid and cook on Low for 5 hours or until the potatoes are tender, chicken is cooked through, and the sauce is bubbling.
Once finished, let it rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 929 mg | 40% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.8 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 386 mg | 30% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1352 mg | 29% | |
*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.
