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Slow Cooker Scalloped Potatoes with Chicken

Slow Cooker Scalloped Potatoes with Chicken

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Delicious creamy potatoes, and perfectly tender chicken!

Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 686 kcal
  • 34%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 107g
  • 35%
  • Protein:
  • 44.1 g
  • 88%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 672 mg
  • 27%

Based on a 2,000 calorie diet


  1. 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.
  2. 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.
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This was really good. Previous reviewer, how can you substitute cheddar cheese for cheese sauce and then complain it was not creamy?? That's not the same thing at all. Of course that doesn't work.


I made it just like the recipe except I didn't have cheese whiz so i used cheddar cheese. Not creamy at all and it might have been the generic soup i used but I did not care for it.

Michele McCormick

This was a good starter recipe. There was something missing I cant put my finger on yet, but it was bland. My guests and kids loved it but all agreed it needed something more. The only change I made was to use a red pepper instead of green. The chicken pulled apart easily and people asked for more. I will make this again and maybe add some cayenne pepper or hot sauce to give it a kick.