Chicken, Cheese, Bacon, Tator Tots, repeat. How can that be bad? There is also some milk that you pour over every thing in the crock pot, but I’m also wondering what some cream of chicken soup mixed in with the milk would taste like? The whole entire recipe would probably be a lot creamier that is for sure. I thought it could also have used some type of seasoning. Maybe some Lawry’s Seasoning Salt or some sriracha? It’s up to you to decide. Ben just said this recipe was ok. He likes the Bubble Up Enchilada casserole recipe the best.
Note: You do not need to make this recipe in the crock pot like it calls for. You can also layer everything in a baking dish like I did. Just make sure you cook the chicken previously, because it takes a little bit longer to bake in the oven if you throw it in there raw. (which is ok)
Recipe from The Country Cook
1 (32 oz.) bag frozen tater tots
1 (3 oz.)bag bacon pieces
1 pound boneless, skinless chicken breasts, diced
2 cups shredded cheddar cheese
3/4 cup milk
salt & pepper, to taste
Spray slow cooker with nonstick cooking spray.
Layer half of the frozen tater tots on the bottom of the slow cooker.
Sprinkle with 1/3 of the bacon pieces.
Add diced chicken on top. Season with salt & pepper.
Now add 1/3 of the bacon pieces and another 1/3 of shredded cheese.
Put the rest of the frozen tater tots on top.
Finish with the remaining 1/3 cheddar cheese and remaining 1/3 of bacon pieces.
Pour 3/4 cup milk all over the top.
Cover and cook on low about 4-6 hours.
Please note: Some slow cookers run at different temperatures. If you are using an older slow cooker (older than about 6 years old), your cooking time may take longer. Newer models run a bit hotter so keep an eye on this around the 4 hour mark. You want to make sure the chicken is cooked thoroughly (to 165F degrees).