Creamy Slow Cooker Potatoes with Cream of Chicken Soup
Ingredients
4–5 large russet potatoes, peeled and thinly sliced
1 can (10.5 oz) condensed cream of chicken soup
1 cup shredded cheddar cheese
Optional
Salt and black pepper, to taste
1 small onion, thinly sliced
Chopped parsley for garnish
Instructions
Lightly grease your slow cooker or baking dish.
Layer the sliced potatoes evenly in the cooker.
Pour the condensed cream of chicken soup over the potatoes.
Sprinkle the shredded cheddar cheese on top.
Add a little salt and pepper if desired.
Slow Cooker Method
Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until potatoes are tender.
Oven Method
Cover with foil and bake at 375°F (190°C) for about 1 hour, then uncover for 10–15 minutes to brown the top.
Serve hot as a comforting side dish or easy family dinner.
