Slow Cooker Scalloped Potatoes with Chicken Recipe -
Slow Cooker Scalloped Potatoes with Chicken Recipe
  • READY IN 10+ hrs

Slow Cooker Scalloped Potatoes with Chicken

Recipe by  

"Delicious creamy potatoes, and perfectly tender chicken!"

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    30 mins
  • COOK

    10 hrs

    10 hrs 30 mins


  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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  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Feb 28, 2011

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.

Most Helpful Critical Review
Feb 22, 2011

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.

Jun 26, 2011

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.

Apr 04, 2011

This was a good, easy recipe. I used montery jack cheese in lieu of mozzerella, and it was tasty. I only had to cook for 7 hours on low, and it was cooked completely. Definitely had to add corn starch at the end of cooking which thickened the sauce, and it thickened as it cooled. Would definitely make again, makes a good rainy day slow cooker recipe with a lot of taste!

Mar 09, 2011

Did not have a lot of flavor, was not creamy enough. My kids did not like it. It was a miss in my household.

Oct 16, 2013

I used Campbell's Broccoli Cheese Soup instead of mushroom soup to add a more cheesy flavor, especially since I did not have Cheese Whiz. I also added a bit of sour cream to add to the creaminess as well. Considered using cream cheese...may try another time. I also used shredded colby jack cheese instead of mozzarella: I thought the flavor would meld better with the broccoli cheese soup. All in all, my husband loved it (despite the overall yellow hue of the dish) and had did I!


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  • Calories
  • 686 kcal
  • 34%
  • Carbohydrates
  • 107 g
  • 35%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 8 g
  • 32%
  • Protein
  • 44.1 g
  • 88%
  • Sodium
  • 672 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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