Loaded Baked Potato & Chicken Casserole: Crockpot edition

I happened across a meal that has been a winner for the whole family.  And you know how rare those tend to be.  I don't make it incredibly often, but when I do, it all disappears and everyone is happy.  This week, that particular recipe made it onto our meal plan for the week.  However, due to some unexpected events, I ran out of the time needed to bake it in the oven.  So I re-worked the plan for the week and attempted to turn this meal into a crockpot option.  I wasn't sure if it would work the way I hoped, but the good new is that it tasted almost the same as in the oven!  And I'm happy to say there were no left-overs - a sign that everyone approved!

In case you're looking for a yummy crockpot option, here you go:


Loaded Baked Potato & Chicken Casserole: Crockpot Edition

Ingredients

3 – 4 medium russet potatoes, scrubbed and diced small
1 lb. boneless, skinless chicken breasts, diced
4 slices bacon, cooked crisp, cooled and crumbled
1 1/2 cups shredded cheddar cheese
4 green onions, sliced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into small pieces

Directions

1. Lightly grease your crockpot.
2. Spread half of the diced potatoes in bottom of crockpot. Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, and half the green onions.
3. Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper. Pour heavy cream  over top of casserole and then dot with the butter. 
4. Cook in the crockpot on high for 4 hrs.  Add the rest of the cheese. Serve.

I hope you enjoy it as much as we did!