Slow Cooker Loaded Chicken and Potatoes

• servings: 8 servings
• active time: 10 minutes
• total time: 3 hours 5 minutes

Ingredients

1/2 cup chicken broth

3 1/2 Tbsp. ranch dressing mix (from 1 [8-oz.] container)

2 lb. boneless, skinless chicken breasts

1 1/2 lb. yellow baby new potatoes (about 4 heaping cups)

2 Tbsp. olive oil

1 tsp. kosher salt

1/2 tsp. black pepper

6 oz. cream cheese, cubed at room temperature (about 3/4 cup)

1/4 cup ranch dressing

8 oz. sharp Cheddar cheese, shredded (about 2 cups), divided, plus more for garnish

Cooked and crumbled bacon

Thinly sliced scallions

Directions

Gather all ingredients

Stir together chicken broth and ranch dressing mix in the bottom of a 5-quart slow cooker until combined. Add chicken breasts in an even layer over broth mixture, followed by an even layer of potatoes. Drizzle with oil and sprinkle with salt and pepper.

Cover and cook until chicken is cooked through and potatoes are fork tender, about 2 hours and 45 minutes on HIGH or about 3 hours and 45 minutes on LOW.

Remove chicken breasts from the slow cooker and place them on a cutting board. Let them cool slightly for 5 minutes. Coarsely shred the chicken using 2 forks.

Add cream cheese, ranch dressing, and 1 1/2 cups of the shredded cheese to slow cooker. Cover and cook on HIGH until cheeses begin to melt and potatoes are fully tender, about 10 minutes. Uncover and stir cheese mixture until just about fully combined.

Add shredded chicken back to slow cooker and stir until evenly coated in cheese mixture.

Divide among 8 shallow bowls. Garnish with remaining 1/2 cup shredded cheese, top with bacon and scallions. Serve immediately. Recipe developed by Amanda Holstein

Nutrition

• Calories: 552 kcal
• Total Fat: 29 g
• Saturated Fat: 12 g
• Unsaturated Fat: 0 g
• Cholesterol: 153 mg
• Sodium: 1065 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 48 g