Description
A refined twist on a classic casserole with tender chicken, creamy sauce, and crisp bacon topped with cheese.
Ingredients
Scale
- 1½ lb boneless, skinless chicken thighs, trimmed and cut into 1½-inch pieces
- 1 (24 oz) bag frozen shredded hash browns, thawed and squeezed of excess moisture
- 6 slices smoked bacon, diced and cooked until just crisp; reserve drippings
- 10.5 oz can condensed cream of mushroom soup
- 10.5 oz can condensed cream of chicken soup
- 1 cup sour cream, full-fat
- 1 packet (1 oz) ranch seasoning mix
- 1 cup low-sodium chicken stock
- 1 tsp Dijon mustard
- Freshly ground black pepper, to taste
- 1½ cups sharp cheddar cheese, grated
- 2 tbsp unsalted butter, melted
- 2 tbsp fresh parsley, finely chopped
- Zest of 1 lemon (optional)
Instructions
- Season chicken pieces lightly with salt and pepper. In a hot skillet, render diced bacon until crisp; remove and reserve drippings.
- Sear chicken in bacon fat until lightly golden, about 1–2 minutes per side.
- Layer thawed hash browns in the slow cooker, then top with seared chicken and most of the bacon.
- Whisk together cream soups, sour cream, ranch seasoning, Dijon, and remaining chicken stock until smooth.
- Pour the sauce over the chicken and potatoes, covering them.
- Cover and cook on LOW for 3½–4 hours or on HIGH for 2–2½ hours.
- In the last 20–30 minutes, sprinkle cheddar on top and drizzle melted butter.
- For a crisper top, transfer to a 375°F oven for 8–10 minutes.
- Let the casserole rest for 10 minutes and garnish with reserved bacon, parsley, and lemon zest before serving.
Notes
Taste the sauce before adding to the cooker; adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg