Name: Slow Cooker Loaded Chicken and Potato Casserole Recipe
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Ingredients: 4-5 Russet potatoes (cut into small cubes); 1 ½ pound boneless, skinless chicken breasts (diced); 1 teaspoon salt (more or less to taste); ½ teaspoon ground black pepper (more or less to taste); ½ teaspoon garlic powder (more or less to taste); 6 strips of bacon (cooked and crumbled); 2 cups shredded cheddar cheese; 4 green onions (sliced); ¾-1 cup heavy whipping cream

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This Slow Cooker Loaded Chicken and Potato Casserole recipe is like a chicken with a side of loaded baked potato all made in one dish.

This Slow Cooker Loaded Chicken and Potato Casserole is a great way to feed your entire family without having to spend a lot of time in the kitchen. It’s a comforting comfort food dish that’s easy to make, and a great option for a special occasion or a weeknight dinner.

This recipe is destined to become your new favorite go-to meal. With its combination of cheesy goodness, tender chicken, and hearty potatoes, it’s a comforting and delicious chicken recipe that checks all the boxes for a satisfying dinner.

The beauty of this recipe lies in its simplicity. With just a few basic ingredients like diced chicken, cubed potatoes, and a generous helping of cheese mixture, you can create a loaded potato casserole that’s bursting with flavor. The convenience of using a slow cooker makes it even more appealing, allowing you to set it and forget it, making it a great choice for busy weeknights.

Recipe Ingredient Notes

4-5 Russet Potatoes, cut into small cubes
1 1/2 pounds boneless chicken breasts, diced
1 teaspoon salt, more or less to taste
½ teaspoon black ground pepper, more or less to taste
1/2 teaspoon garlic powder, more or less to taste
6 strips bacon, cooked and crumbled
2 cups shredded cheddar cheese
4 green onions, sliced
3/4 – 1 cup heavy whipping cream

Top view of Slow Cooker Loaded Chicken and Potato Casserole in the slow cooker.

Close up of Slow Cooker Loaded Chicken and Potato Casserole with a spoon.

How to make Slow Cooker Loaded Chicken and Potato Casserole

Spray slow cooker with non-stick cooking spray.
Spread half of the cut potatoes in the bottom of the slow cooker.
On top of the potatoes, spread the diced chicken in a single-layer.
Sprinkle half of the salt, half of the pepper, half of the garlic powder on top, half of the bacon, half of the cheddar cheese, and half of the green onions on top of the chicken.
Place the rest of the potatoes on top of the chicken, and top with remaining salt, pepper, garlic powder, bacon, cheese, and green onions.
Pour heavy whipping cream evenly over the casserole.
Place the lid on top and cook on low heat for 6-8 hours.
If desired, top with more cheese, bacon, green onions, or any other toppings that you love on your potatoes!

A white bowl of Slow Cooker Loaded Chicken and Potato Casserole with a spoon.

A spoon lifting out a bite of Slow Cooker Loaded Chicken and Potato Casserole out of a bowl.

Recipe Modifications

One of the great things about this recipe is that it’s easily adaptable. You can also choose between red potatoes, yellow potatoes, baby potatoes, or cubed potatoes. You can mix and match your favorite toppings, like bacon pieces, bell peppers, yellow onions, celery stalks, and fresh thyme. This recipe can be made in an instant pot, pressure cooker, or slow cooker. You can also make it in the oven or on the stovetop if you don’t have one of those appliances.

Storage Suggestions

Once it’s cooked, you can store leftovers in an airtight container in the refrigerator for up to 4 days. Be sure to use a slotted spoon when serving and a paper towel when you store it.

Explore More Slow Cooker Chicken Recipes

Top view of a bowl of Slow Cooker Loaded Chicken and Potato Casserole topped with sour cream.

Slow Cooker Loaded Chicken and Potato Casserole Recipe

5 from 3 votes

This Slow Cooker Loaded Chicken and Potato Casserole recipe is like a chicken with a side of loaded baked potato all made in one dish.

6 servings

Prep Time 20

Cook Time 6

Total Time 6 20

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Ingredients

▢ 4-5 Russet potatoes, cut into small cubes
▢ 1 ½ pound boneless, skinless chicken breasts, diced
▢ 1 teaspoon salt, more or less to taste
▢ ½ teaspoon ground black pepper, more or less to taste
▢ ½ teaspoon garlic powder, more or less to taste
▢ 6 strips of bacon, cooked and crumbled
▢ 2 cups shredded cheddar cheese
▢ 4 green onions, sliced
▢ ¾-1 cup heavy whipping cream

Equipment

Slow Cooker

Instructions

Spray slow cooker with non-stick cooking spray.
Spread half of the cut potatoes in the bottom of the slow cooker.
On top of the potatoes, spread the diced chicken in a single-layer.
Sprinkle half of the salt, half of the pepper, half of the garlic powder on top, half of the bacon, half of the cheddar cheese, and half of the green onions on top of the chicken.
Place the rest of the potatoes on top of the chicken, and top with remaining salt, pepper, garlic powder, bacon, cheese, and green onions.
Pour heavy whipping cream evenly over the casserole.
Place the lid on top and cook on low heat for 6-8 hours.

Notes

Once it’s cooked, you can store leftovers in an airtight container in the refrigerator for up to 4 days. Be sure to use a slotted spoon when serving and a paper towel when you store it.

Nutrition

Calories: 566 kcal · Carbohydrates: 28 g · Protein: 37 g · Fat: 34 g · Saturated Fat: 17 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 10 g · Trans Fat: 0.1 g · Cholesterol: 144 mg · Sodium: 722 mg · Potassium: 926 mg · Fiber: 2 g · Sugar: 2 g · Vitamin A: 991 IU · Vitamin C: 10 mg · Calcium: 324 mg · Iron: 2 mg

Cuisine: American

Cost: $12

Author: Steph Loaiza

Course: Main Course

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

Janette Ohlrich says:

Can this recipe be converted to instant pot?

Momma Cyd says:

Easy instructions on how to convert recipes to the Instant Pot from the slow cooker. https://youtu.be/8DKWGgsKY9s

Jamie says:

Hi. Should the chicken be cooked first?

Momma Cyd says:

The chicken is not cooked first. Just dice it up and then it cooks for 6 hours on low.

Clara Matson says:

Can you make this in an instant pot? If so, how long should it be cooked?

Momma Cyd says:

We haven’t yet tried it in the IP.

Jaime McCracken says:

This is one of our favorite meals, and so simple too!

Car K. says:

i did 3 cut potatoes on bottom then cut up 4 boneless sickness chicken breasts into cubes put that on top of the potatoes seasoned with 1/2 tsp of garlic n onion powder, 1/4 tsp of pepper then i added 3 cut up bacon srrips and then added in 1 can of cheese soup and half the shredded cheddar cheese and then i added in 1 cup of milk … put the other 3 potatoes i cut up on top and seasoned again with 1/2 tsp of onion n garlic powder, then added the other 3 bacon stirps i cut up then added 1 can of cheese soup and topped with rest of shredded cheddar cheese then i added in 2 cups of heavy whipping cream and 1 more cup of milk cause i was a bit worried wouldn’t be enough liquid cooking now on high… i’m just hoping i didn’t add too much liquid lol I crockpot a lot and know a cup of liquid will not do n cook everything… i always do 2 cups of liquid to all my recipes and it comes out delicious but i was worried today cause heavy whipping cream is an agent that thickens everything and i wanted a cheese creamy kinda sauce… after the chicken and shredded cheese pouring in a cup of whole milk that cheese kinda soaked it up pretty quickly aslo why i wanted to make sure had enough liquid so it all cooks but still comes out creamy cheese deliciousness so we shall see when it’s all done tonight ….. thanks for sharing your recipe… this is the first time i’m cooking this kinda meal… I can’t wait to see how it comes out tonight :^)

K M Stearns says:

Can this be frozen uncooked and if so, how long to cook from frozen?

Patty says:

Sounds delicious! How would I cook this in a 9×13 in the oven if I didn’t have a slow cooker or IP?

Momma Cyd says:

It’s easy to do. This post will help you – https://bowl-me-over.com/how-to-convert-slow-cooker-to-oven/

Momma Cyd says:

You will want to look into this before freezing. Potatoes don’t do as well. You should really only freeze cooked or partially cooked potatoes, as raw potatoes contain a lot of water. This water freezes and, when thawed, makes the potatoes mushy and grainy.

Gina Strahan says:

Will it work on high in the crockpot?

Bobbi @ Six Sisters says:

Yes you can cook it on high for 3-4 hours

Leilani says:

What do you mean about storing with a paper towel?

Jen says:

Excited to Try this! Watched the IP video you linked. Says add dairy last. What would you recommend I add for liquid if doing in the instant pot?

Irene says:

Going to give it a try this weekend. Silly question. What is the paper towel used for when its stored??

Kathy says:

Could I add fresh spinach, if so, at what point?

Bobbi @ Six Sisters says:

If you top the casserole with a paper towel it will absorb excess moisture and prevent the toppings from getting soggy

Bobbi @ Six Sisters says:

If you top the casserole with a paper towel it will absorb excess moisture and prevent the toppings from getting soggy

Bobbi @ Six Sisters says:

You sure can! I would add fresh spinach during the last 10-20 minutes of cooking. This allows the spinach to wilt without becoming overcooked and mushy

Bobbi @ Six Sisters says:

I would use chicken broth or water for cooking this in the Instant Pot. Easy instructions on how to convert recipes to the Instant Pot from the slow cooker. https://youtu.be/8DKWGgsKY9s

Cheryl says:

Any substitution suggestions for the potatoes ? Can they be omitted entirely?
Thanx

Bobbi @ Six Sisters says:

For this casserole, cauliflower, sweet potatoes, butternut squash, and turnips would work as substitutes for regular potatoes. This will, of course, change the flavor and texture, but would work!

Patricia Davis says:

Do you peel the potatoes first or leave the skin on?

Bobbi @ Six Sisters says:

You can cook this either way. If we are using red or yellow potatoes we leave the skin on. If you’re using russets, then it’s better to peel them

Tava says:

I tweaked this to be a little lower fat and my family loved! I do have a question. Is there anything you think I could use in place of heavy cream? I don’t do too well with even just a little cream.

Sally bishop says:

I have done this once and loved it I take it you cannot freeze it

Sally bishop says:

I cooked it and absolutely loved it will definitely be doing it again I just added more than 4-5 potatoes

Julie Caprelli says:

I love the recipe but the cream curdled.

Join The Discussion

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Janette Ohlrich says:

Can this recipe be converted to instant pot?
Momma Cyd says:

Easy instructions on how to convert recipes to the Instant Pot from the slow cooker. https://youtu.be/8DKWGgsKY9s
Jamie says:

Hi. Should the chicken be cooked first?
Momma Cyd says:

The chicken is not cooked first. Just dice it up and then it cooks for 6 hours on low.
Clara Matson says:

Can you make this in an instant pot? If so, how long should it be cooked?
Momma Cyd says:

We haven’t yet tried it in the IP.
Jaime McCracken says:

This is one of our favorite meals, and so simple too!
Car K. says:

i did 3 cut potatoes on bottom then cut up 4 boneless sickness chicken breasts into cubes put that on top of the potatoes seasoned with 1/2 tsp of garlic n onion powder, 1/4 tsp of pepper then i added 3 cut up bacon srrips and then added in 1 can of cheese soup and half the shredded cheddar cheese and then i added in 1 cup of milk … put the other 3 potatoes i cut up on top and seasoned again with 1/2 tsp of onion n garlic powder, then added the other 3 bacon stirps i cut up then added 1 can of cheese soup and topped with rest of shredded cheddar cheese then i added in 2 cups of heavy whipping cream and 1 more cup of milk cause i was a bit worried wouldn’t be enough liquid cooking now on high… i’m just hoping i didn’t add too much liquid lol I crockpot a lot and know a cup of liquid will not do n cook everything… i always do 2 cups of liquid to all my recipes and it comes out delicious but i was worried today cause heavy whipping cream is an agent that thickens everything and i wanted a cheese creamy kinda sauce… after the chicken and shredded cheese pouring in a cup of whole milk that cheese kinda soaked it up pretty quickly aslo why i wanted to make sure had enough liquid so it all cooks but still comes out creamy cheese deliciousness so we shall see when it’s all done tonight ….. thanks for sharing your recipe… this is the first time i’m cooking this kinda meal… I can’t wait to see how it comes out tonight :^)
K M Stearns says:

Can this be frozen uncooked and if so, how long to cook from frozen?
Patty says:

Sounds delicious! How would I cook this in a 9×13 in the oven if I didn’t have a slow cooker or IP?
Momma Cyd says:

It’s easy to do. This post will help you – https://bowl-me-over.com/how-to-convert-slow-cooker-to-oven/
Momma Cyd says:

You will want to look into this before freezing. Potatoes don’t do as well. You should really only freeze cooked or partially cooked potatoes, as raw potatoes contain a lot of water. This water freezes and, when thawed, makes the potatoes mushy and grainy.
Gina Strahan says:

Will it work on high in the crockpot?
Bobbi @ Six Sisters says:

Yes you can cook it on high for 3-4 hours
Leilani says:

What do you mean about storing with a paper towel?
Jen says:

Excited to Try this! Watched the IP video you linked. Says add dairy last. What would you recommend I add for liquid if doing in the instant pot?
Irene says:

Going to give it a try this weekend. Silly question. What is the paper towel used for when its stored??
Kathy says:

Could I add fresh spinach, if so, at what point?
Bobbi @ Six Sisters says:

If you top the casserole with a paper towel it will absorb excess moisture and prevent the toppings from getting soggy
Bobbi @ Six Sisters says:

If you top the casserole with a paper towel it will absorb excess moisture and prevent the toppings from getting soggy
Bobbi @ Six Sisters says:

You sure can! I would add fresh spinach during the last 10-20 minutes of cooking. This allows the spinach to wilt without becoming overcooked and mushy
Bobbi @ Six Sisters says:

I would use chicken broth or water for cooking this in the Instant Pot. Easy instructions on how to convert recipes to the Instant Pot from the slow cooker. https://youtu.be/8DKWGgsKY9s
Cheryl says:

Any substitution suggestions for the potatoes ? Can they be omitted entirely?
Thanx
Bobbi @ Six Sisters says:

For this casserole, cauliflower, sweet potatoes, butternut squash, and turnips would work as substitutes for regular potatoes. This will, of course, change the flavor and texture, but would work!
Patricia Davis says:

Do you peel the potatoes first or leave the skin on?
Bobbi @ Six Sisters says:

You can cook this either way. If we are using red or yellow potatoes we leave the skin on. If you’re using russets, then it’s better to peel them
Tava says:

I tweaked this to be a little lower fat and my family loved! I do have a question. Is there anything you think I could use in place of heavy cream? I don’t do too well with even just a little cream.
Sally bishop says:

I have done this once and loved it I take it you cannot freeze it
Sally bishop says:

I cooked it and absolutely loved it will definitely be doing it again I just added more than 4-5 potatoes
Julie Caprelli says:

I love the recipe but the cream curdled.