Ingredients
– 2 pounds frozen southern style hashbrowns
– 1 pound diced chicken breasts
– 1 teaspoon onion powder
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– 1 teaspoon Italian seasoning
– 1/2 teaspoon salt
– 1/2 teaspoon pepper
– 1 tablespoon olive oil
– 3/4 cup heavy whipping cream
– 1 cup shredded cheddar cheese for topping
– 1/2 cup bacon bits for garnish
– Chopped green onions for garnish
– Nonstick spray for the crockpot
Instructions
1- coat your slow cooker with nonstick spray to prevent sticking, then layer in the 2 pounds of frozen southern style hashbrowns at the bottom. Next, add the 1 pound of diced chicken breasts on top and season the hashbrowns with 1 teaspoon each of onion powder, garlic powder, paprika, and Italian seasoning, along with 1/2 teaspoon of salt and pepper. Drizzle everything with 1 tablespoon of olive oil for extra flavor and moisture.
2- Once layered, pour 3/4 cup of heavy whipping cream evenly over the top to create that creamy base. Cover the slow cooker and set it to low heat for 5 to 6 hours, allowing the ingredients to cook slowly and blend together perfectly. After the cooking time, sprinkle 1 cup of shredded cheddar cheese on top and let it melt for a few minutes before garnishing with 1/2 cup of bacon bits and optional chopped green onions for a finishing touch.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥔 For fresh potatoes instead of frozen hashbrowns, peel and dice 2-3 pounds of potatoes and increase cooking time by 1-2 hours
🍗 Ground beef can be substituted for chicken – brown it first and drain excess fat before adding to the crockpot
🧀 Add the cheese at the very end of cooking time to prevent it from becoming oily or grainy
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 525
- Sugar: 3
- Sodium: 850
- Fat: 32
- Saturated Fat: 18
- Unsaturated Fat: 11
- Trans Fat: 0.8
- Carbohydrates: 28
- Fiber: 3
- Protein: 35
- Cholesterol: 145