Slow Cooker Cheesy Chicken Hashbrown Casserole

I first made this a few years ago. It was a huge hit with hubby, who then reminded me that I haven’t made this in a while and that I should make it again. It’s one of those meals that you can put together and forget about for a while and come back to a really hearty meal. It is a cheat day dish for sure, but I mean, who doesn’t love anything covered in cheese and bacon.

Here’s what you need:

*1 bag of frozen hashbrowns
*6 slices of bacon, cooked and crumbled
*1 Ib. boneless, skinless chicken breasts or tenders, cut into bite size pieces
*2 tsp. onion powder or more to taste
*2 tsp. garlic powder or more to taste
*1/2 tsp. salt or more to taste
*cracked pepper to taste

*1C. Milk
*2C. shredded cheddar cheese or any other desired kind

*Tip:

When cooking a lot of bacon, spray a baking/cooling rack with no stick spray and place on a baking sheet covered with foil. Place bacon strips on the baking rack. Cook at 400° for 15 minutes or until bacon is crispy.

Place chicken pieces in a large bowl and add all of the seasonings; toss to coat; set aside.

Spray the slow cooker with no stick spray. Place enough hashbrowns to cover the bottom.

Scatter 1/2 of the crumbled bacon pieces over the hasbrowns.

Add a layer of cheese over the bacon.

Next, add all of the chicken pieces on top of the cheese.

Add another layer of the cheese….

Then the rest of all that delightful bacon

Then another layer of hasbrowns.

Then top with the remaining cheese.

Pour the milk over the top of the cheese.

Cover and cook on low for 4 1/2 to 5 hours or until chicken is done.

Serve and enjoy!