Easy Crock Pot Scalloped Chicken
Indulge in the ultimate comfort dish with this Easy Crock Pot Scalloped Chicken recipe, a hearty and flavorful one-pot meal perfect for busy weeknights or cozy family dinners. Layers of tender chicken breasts, creamy russet potatoes, and sweet onions are smothered in a rich, cheesy sauce infused with garlic and thyme, then slow-cooked to perfection for six hours. With just 20 minutes of prep time, this set-it-and-forget-it dish combines the savory elements of scalloped potatoes with the protein-packed goodness of chicken for a meal that's as satisfying as it is simple. Garnished with a sprinkle of fresh parsley, this dish is as visually appealing as it is delicious. Whether you're looking for an easy crock pot recipe or a comforting chicken dinner, this is sure to become a new household favorite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 4 large russet potatoes (peeled and thinly sliced)
- 1 medium onion (thinly sliced)
- 2 cups cheddar cheese (shredded)
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup milk
- 2 tablespoons butter (cut into small cubes)
- 1 teaspoon garlic powder
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Prepare your ingredients by peeling and thinly slicing the potatoes and onions, and shredding the cheddar cheese.
Lightly grease the inside of your crock pot with non-stick spray or a small amount of butter.
In a small bowl, combine the cream of chicken soup, milk, garlic powder, dried thyme, salt, and black pepper. Mix well and set aside.
Layer half of the sliced potatoes evenly at the bottom of the crock pot.
Top the potato layer with half of the sliced onions and 1 cup of shredded cheddar cheese.
Place two of the chicken breasts on top of the potato and onion layer.
Spoon half of the soup mixture over the chicken breasts, spreading it evenly.
Repeat the layers with the remaining potatoes, onions, 1 cup of cheddar cheese, and chicken breasts.
Pour the remaining soup mixture over the second layer, ensuring it's evenly distributed.
Scatter the butter cubes over the top layer of the dish.
Cover the crock pot with its lid and cook on LOW for 6 hours or until the chicken is fully cooked and the potatoes are tender.
Once finished, carefully remove the lid and let the dish cool for a few minutes.
Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
3346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.1 g | 163% | |
| Saturated Fat | 73.2 g | 366% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 916 mg | 305% | |
| Sodium | 4492 mg | 195% | |
| Total Carbohydrate | 244.6 g | 89% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 26.5 g | ||
| Protein | 306.3 g | 613% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 2151 mg | 165% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 7787 mg | 166% | |
*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.
