This is something that our family appreciates at any time of year, but especially in the summer when you don’t want your house to be heated up by an oven but yet want a hot home-cooked meal.
| Prep Time: | 10 mins |
| Cook Time: | 3 hrs 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 3 hrs 30 mins |
| Servings: | 6 |
Ingredients
- 4 ounces bacon, cut into 1-inch pieces
- 1 pound skinless chicken breasts, cut into bite size pieces
- salt and freshly ground black pepper to taste
- 1 (16 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
- 1 ½ cups grated Colby cheese
- 1 ½ slices grated Monterey Jack cheese
- ¾ cup milk
Instructions
- 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.
- Feel free to use different cheeses, these are just what my family prefer. Can also be made in an oven, though if you go that route use a cast iron Dutch oven to get the layer effect.
Nutrition Facts
| Calories | 398 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 85 mg |
| Dietary Fiber | 2 g |
| Protein | 29 g |
| Saturated Fat | 10 g |
| Sodium | 704 mg |
| Sugars | 2 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |