- 1/2 onion, chopped
- 1/2 green bell pepper, chopped
- 1 (10.75 ounce) can reduced fat condensed cream of mushroom soup
- 1 (10.75 ounce) can skim milk
- 1 1/4 cups cubed mozzarella cheese
- 2 tablespoons pressurized canned cheese spread (such as Cheez Whiz®)
- 1/2 teaspoon celery seed
- 1/2 teaspoon paprika
- 1 teaspoon dried parsley
- 5 (4 ounce) skinless, boneless chicken breast halves
- 7 large russet potatoes, peeled and thinly sliced
- sea salt to taste
- 1 tablespoon cornstarch
- 2 tablespoons water
- In a large bowl, mix together the onion, green pepper, mushroom soup, milk, mozzarella cheese, cheese spread, celery seed, paprika, and parsley until thoroughly combined. Pour 1/4 of the sauce into the bottom of a slow cooker. Spread the potatoes over the sauce; pour the remaining sauce over the potatoes. Place chicken breasts into the slow cooker, sprinkle with a pinch or 2 of sea salt, and push the chicken down into the sauce mixture.
- Cook on low for 6 hours, then set cooker to high and cook until chicken and potatoes are very tender, 4 additional hours. During the last hour of cooking, mix cornstarch with water, and stir into the sauce to thicken.
05/12/2018
recipepes.com
Slow Cooker Scalloped Potatoes with Chicken, recipe
PT15M
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5
455 calories
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