Slow Cooker Scalloped Potatoes And Chicken Recipes

CROCKPOT SCALLOPED POTATOES

Steps:

• Generously coat the inside of a 6-quart slow cooker with cooking spray. (See recipe notes if using a smaller slow cooker.)
• Place a layer of potato slices in the bottom of the slow cooker, alternating the Yukon Golds and sweets. Generously sprinkle with kosher salt and black pepper (do not skimp or the potatoes will be bland). Repeat with a second layer of potatoes, another sprinkling of salt and pepper, then another layer of potatoes, continuing until all the potato slices have been used.
• Melt the butter in a medium saucepan over medium heat with the onion. Sauté until the onion is soft and beginning to turn translucent, about 4 minutes. Sprinkle the flour over the top, then whisk constantly until it turns a golden color and smells nutty, about 1 minute. Add the garlic and cook 30 seconds. Slowly pour in the milk a few splashes at a time, whisking constantly to smooth any clumps. As you add the milk, the mixture should begin to form a paste that becomes increasing golden. Finish adding the milk, then increase the heat to medium high. Let cook, stirring constantly, until the sauce bubbles and thickens, about 6-8 minutes. Remove the pan from the heat, then stir in the nutmeg, grated cheese, and half of the thyme. Continue whisking until the cheese melts and you have a smooth, rich sauce. Add 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Taste and add additional salt and pepper as desired.
• Pour the sauce evenly over the potatoes, then jiggle the slow cooker gently so that the sauce seeps down to the various layers. Do not stir. Drape a triple layer of paper towels over the top of the slow cooker so that the sides of the paper towels overhang the edge, then cover the slow cooker with the lid over the top of the paper towels****. Cook for 2 1/2 to 4 hours on high, until the potatoes are tender, changing out the paper towels halfway through if they become soggy. The cooking time can vary widely depending upon your slow cooker, so adjust accordingly. Start checking at the 2 1/2 hour mark, then every 15 to 30 minutes afterward depending on how the potatoes are progressing.
• Once the potatoes are tender, uncover and sprinkle with Parmesan cheese and remaining thyme. Cook on high, uncovered, for 10 minutes to allow the cheese to melt and the top to crisp. Serve immediately or keep warm in the slow cooker for up to 1 hour.

SLOW COOKER SCALLOPED POTATOES

Steps:

• Generously spray a slow cooker with cooking spray. Place a layer of potatoes in the bottom of the slow cooker and season with salt and pepper. Repeat until all potatoes have been used.
• Melt butter in a saucepan over medium heat. Add flour and whisk until bubbling. Cook, stirring constantly, for 1 to 2 minutes. Slowly add milk and continue to cook, whisking continually, until thick, 5 to 10 minutes. Stir in garlic.
• Remove from the heat and add Cheddar cheese. Stir until cheese has melted, placing it back on the heat briefly if necessary, being careful the mixture doesn't scorch. Pour cheese sauce over the potatoes. Shake the slow cooker a bit (do not stir!) to allow cheese sauce to reach all the way to the bottom.
• Cook on Low for 8 hours or on High for 4 hours, until potatoes are tender and fully cooked.

CROCK POT SCALLOPED POTATOES AND CHICKEN

Steps:

• Place layers of green peppers, onions, cheese, and potatoes and a sprinkling of salt in slow cooker.
• Sprinkle salt (if desired) over chicken breast and lay on top of potatoes.
• Combine soup and milk and pour into slow cooker, pushing meat down into the liquid Cover and cook on high 1 1/2 hours.
• Reduce temperature to low and cook 3-4 hours.
• Test that the potatoes are soft.
• If not continue cooking on low another hour and test again until potatoes are done.

SLOW COOKER SCALLOPED POTATOES RECIPE

Steps:

• Thinly slice potatoes and set aside.
• Mix sour cream, can of potato soup and Worcestershire sauce together in a large bowl.
• Add thinly sliced potatoes to the mixture and mix until all potatoes are well coated.
• Spoon 1/2 of the potato mixture into a crock pot sprayed with cooking spray.
• Top with 3/4 cup of shredded cheese. Repeat layer with remaining potatoes and cheese.
• Cook on HIGH for 3.5 to 4.5 hours (or on LOW 7 to 8 hours).
• Serve topped with a sprinkle of paprika and chives.

MOM'S SCALLOPED POTATOES AND HAM

Steps:

• In a greased 6-qt. slow cooker, layer half of the potatoes, ham, onions and cheese. Repeat layers. Pour soup over top. Sprinkle with paprika and pepper., Cover and cook on low for 8-10 hours or until potatoes are tender.