Slow Cooker Cheesy Bacon Potato Casserole
Ingredients
| 3 pounds | Russet Potatoes, peeled and diced into 1/2-inch pieces |
| 1 | Red Bell Pepper, diced |
| 4 tablespoons | Unsalted Butter, cut into pieces |
| 4 ounces | Cream Cheese, cut into chunks |
| 2 tablespoons | Reduced Sodium Chicken Base* |
| 1 teaspoon | Kosher Salt, to taste |
| 1 1/2 cups | Half-and-Half |
| 1 (16 oz) package | Bacon, cooked and crumbled |
| 2 cups | Freshly Shredded Sharp Cheddar Cheese |
| 1 cup | Freshly Shredded Pepper Jack Cheese |
| 2 tablespoons | Chopped Fresh Parsley Leaves |
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Directions
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Pour diced potatoes into 6-quart slow cooker. Scatter butter and cream cheese over potatoes. Add chicken base and salt. Pour in half-and-half. Stir to combine and smooth into one even layer coated in sauce.
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Cover and cook on high for 2 to 3 hours or 4 to 6 hours on low, until potatoes are fork tender. Stir once halfway through cook time, making sure to smooth into one layer so well coated with sauce.
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Once potatoes are ready, add cheese and bacon. Stir to combine. Cover and cook for 10 minutes, until cheese is melted. Transfer to serving dish and serve with garnishes of parsley and additional crumbled bacon, if desired.
*Chicken base is found in soup aisle near the bouillon. Chicken bouillon can be used in place of chicken base, in that case eliminate the salt at the start and add it to taste at the end, as bouillon can be very salty.
Note: Jones Dairy Farm’s bacon products are currently suspended. Please enjoy this recipe with another bacon product.
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