Ingredients Jump to Instructions ↓

  1. 1/2 onion, chopped

  2. 1/2 green bell pepper, chopped

  3. 1 (10 3/4 ounce) can reduced fat condensed cream of mushroom soup

  4. 1 (10 3/4 ounce) can skim milk

  5. 1 1/4 cups cubed mozzarella cheese

  6. 2 tablespoons pressurized canned cheese spread (such as Cheez Whiz®)

  7. 1/2 teaspoon celery seed

  8. 1/2 teaspoon paprika

  9. 1 teaspoon dried parsley

  10. 5 (4 ounce) skinless, boneless chicken breast halves

  11. 7 large russet potatoes, peeled and thinly sliced

  12. sea salt to taste

  13. 1 tablespoon cornstarch

  14. 2 tablespoons water

Instructions Jump to Ingredients ↑

  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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