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

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!

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

A slow cooker filled with a dish of diced potatoes, melted cheese, chopped bacon, and green onions.

Slow Cooker Loaded Chicken and Potato Casserole Recipe

5 from 2 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 pounds boneless 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

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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 9x13 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