Slow Cooker Cheesy Bacon Potato Casserole
Russet Potatoes, peeled and diced into 1/2-inch pieces
Red Bell Pepper, diced
Unsalted Butter, cut into pieces
Cream Cheese, cut into chunks
Reduced Sodium Chicken Base*
Kosher Salt, to taste
|1 1/2 cups||
|1 (16 oz) package||
Bacon, cooked and crumbled
Freshly Shredded Sharp Cheddar Cheese
Freshly Shredded Pepper Jack Cheese
Chopped Fresh Parsley Leaves
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.
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.
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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