Best 12 Slow Cooker Cheesy Chicken Tots Recipes

SLOW COOKER DUMP AND GO CHEESY CHICKEN

Steps:

• Spray slow cooker with cooking spray. Place chicken breasts inside. In a medium bowl mix together soup and milk, and pour mixture over chicken. Season with salt and pepper to taste and garlic powder.
• Cook on High for about 6 hours. Note: Do not lift lid while cooking!

SLOW-COOKER CHEESY CHICKEN

Steps:

• Place chicken breasts in the crock pot.
• Mix the undiluted soups together with the garlic powder and pour over chicken.
• Cover and cook on low 6-8 hours , until chicken is tender.
• Serve with the delicious sauce over rice or noodles.

SLOW COOKER CHEESY CHICKEN AND RICE

Steps:

• Place chicken in the bottom of a slow cooker. Scatter onion over the top. Spoon soup over that. Cover and cook on Low for 7 to 8 hours or on High for 3 to 4 hours.
• When chicken is almost finished cooking, combine water, rice mix, and butter in a 2-quart saucepan until well blended. Bring to boil. Reduce heat to low, cover, and let simmer until rice is tender, about 25 minutes.
• Stir cooked rice, corn, and Cheddar cheese into the slow cooker a few minutes before serving. Serve hot.

CHEESY CHICKEN, BACON & TATER TOT CROCK POT BAKE

Steps:

• Grease the bottom of the crock pot.
• Layer 1/2 the tater tots on the bottom of the pot.
• Sprinkle with 1/4 of the jar of bacon bits.
• Combine the two cheeses, and sprinkle 1/3 of it over the bacon and tots.
• Top cheese with the chicken breasts.
• Sprinkle chicken with salt and pepper to taste.
• Top chicken with another 1/3 of cheese.
• Sprinkle with another 1/4 of the jar of bacon bits.
• Add remainder of the tater tots.
• Top with final 1/3 of the cheese.
• Pour milk over the top.
• Set crock pot to high and cook 3-4 hours.

SLOW-COOKER CHEESY CHICKEN MANICOTTI

Steps:

• In medium bowl, mix chicken, ricotta cheese, garlic salt and red pepper flakes; stir in 1/4 cup of the basil. Spoon into quart-sized resealable food-storage plastic bag. Cut 3/4 inch tip off bag. Pipe filling into manicotti shells.
• Spray 5-quart oval slow cooker with cooking spray. In medium bowl, mix pasta sauce and water. Spread about one-third of the sauce mixture in slow cooker. Place 7 of the filled manicotti shells in pasta sauce. Sprinkle with 1 cup of the mozzarella cheese. Spoon another one-third of the sauce mixture over shells. Top with remaining 7 filled manicotti shells; sprinkle with remaining 1 cup mozzarella cheese. Top with remaining one-third of sauce mixture.
• Cover; cook 2 to 3 hours on High heat setting or until shells are tender. Serve with remaining 1/4 cup basil.

SLOW-COOKER CHEESY CHICKEN & POTATOES

Steps:

• Place peppers in slow cooker sprayed with cooking spray; top with potatoes. Sprinkle chicken with paprika. Place half the chicken pieces over potatoes; top with soup and remaining chicken pieces. Cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
• Use slotted spoon to transfer chicken and vegetables to platter, reserving liquid in slow cooker; cover chicken and vegetables to keep warm. Add VELVEETA and Worcestershire sauce to reserved liquid in slow cooker; stir. Cover with lid; cook on HIGH 5 min. Stir until VELVEETA is completely melted and sauce is well blended. Spoon over chicken and vegetables; sprinkle with parsley.

SLOW-COOKER CHEESY CHICKEN SPAGHETTI

Steps:

• Spray 5-quart slow cooker with cooking spray. In large bowl, mix melted butter, Worcestershire sauce, seasoned salt and garlic. Add chicken; toss to coat. Pour mixture into slow cooker.
• In same bowl, mix tomatoes, soup and chiles; pour over chicken.
• Cover; cook on High heat setting 2 to 3 hours or on Low heat setting 3 to 4 hours or until instant-read thermometer inserted in thickest part of chicken reads at least 165°F.
• Remove chicken from slow cooker, and transfer to cutting board; let stand 5 minutes or until cool enough to handle. Meanwhile, stir cream cheese and Cheddar cheese into slow cooker. Cover; cook on High heat setting 5 to 10 minutes or until cheese melts. Stir.
• Meanwhile, shred chicken with 2 forks; return to slow cooker, and stir in cooked spaghetti. Top with parsley.
• To make ahead and freeze: In large bowl, mix melted butter, Worcestershire sauce, seasoned salt and garlic. Add chicken; toss to coat. Pour mixture into 1-gallon resealable food-storage plastic bag. In same bowl, mix tomatoes, soup and chiles; pour over chicken in bag. Seal bag, removing as much air as possible. Lay flat, and freeze up to 3 months. Thaw completely, 8 to 24 hours, in refrigerator. Spray 5-quart slow cooker with cooking spray. Pour thawed mixture into slow cooker. Follow steps 3 through 5.

SLOW COOKER CHEESY CHICKEN

Steps:

• Grease a slow cooker insert with cooking spray. Place a layer of Swiss cheese over the bottom. Add a layer of chicken breasts. Repeat layers.
• Place milk, mushroom soup, butter, salt, and pepper in a microwave-safe bowl. Microwave until butter is melted, about 2 minutes. Mix well and pour over chicken and cheese. Spread stuffing on top.
• Cook on High until chicken is no longer pink in the center and cheese is melted, about 4 hours.

SLOW COOKER CHEESY CHICKEN TOTS®

Steps:

• Season chicken with salt, pepper, and onion powder.
• Lightly spray the bottom a slow cooker with cooking spray. Layer 1/2 of the potato nuggets over the bottom. Sprinkle with 1/4 of the bacon and cover with 1/3 of the Cheddar cheese. Top with all of the chopped chicken. Add 1/3 of the cheese, another 1/4 of the bacon, and remaining potato nuggets. Sprinkle remaining cheese over the top.
• Mix ranch dressing mix into milk and pour over the top. Cook on High until chicken is no longer pink in the center, 3 to 4 hours. Garnish with remaining bacon before serving.

SLOW COOKER CHEESY CHICKEN TAQUITOS RECIPE

Steps:

• Place chicken breasts in a slow cooker and cover with taco seasoning. Add cream cheese and water.
• Cook on high for 4-6 hours on high, 6-8 hours on low.
• Preheat oven to 400 degrees.
• Shred chicken with two forks in your slow cooker, then add cheddar cheese. Stir to combine.
• Place a small amount of chicken mixture on each tortilla, then roll each tortilla up, placing them seam-side down on a baking sheet.
• Brush each taquito with melted butter, then bake for 8-12 minutes until edges start to golden.
• Serve warm with salsa for dipping.

SLOW COOKER CHICKEN CASSEROLE WITH BACON, TATER TOTS®, AND CHEESE

Steps:

• Place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels. Crumble once cool enough to handle.
• Season chicken pieces lightly with salt and pepper.
• Grease the bottom of a slow cooker with bacon grease and layer 1/2 of the potato nuggets on the bottom. Sprinkle with 1/2 of the bacon bits. Mix Colby cheese and Monterey Jack cheese together in a bowl and sprinkle 1/3 of the cheese mixture on top. Add chicken in 1 layer and top with 1/2 of the remaining cheese mixture. Sprinkle with remaining bacon bits and top with remaining potato nuggets. Sprinkle rest of the cheese mixture on top and pour milk over everything.
• Cover the slow cooker and cook on High until chicken is cooked though and cheese has melted, 3 to 5 hours.

SLOW COOKER CHEESY TORTELLINI

Steps:

• In a slow cooker, mix together pasta sauce, crushed tomatoes, chicken broth, and Italian seasoning.
• Add in chicken breasts, then cook on low for 3-4 hours or until chicken is completely cooked all the way through.
• Remove chicken from slow cooker and dice. Add chicken back to the slow cooker and add in tortellini and top with shredded cheese. Cook on low for another 15 minutes (until the tortellini is tender and cheese is melted).
• Serve topped with grated Parmesan cheese and fresh parsley.