Ingredients
Prep
- 1 1/2 C deli rotisserie chicken shredded
- 2 lb baby gold potatoes
- 1/2 C ranch dressing
- 1/4 C Frank's red hot sauce
- 1 T smoked paprika
- 1 T minced garlic
- 2 C shredded cheddar cheese
- 1/3 C real bacon bits
- 4 green onions
On Cooking Day
- 8 C salad greens
Instructions
To Assemble
- Chop potatoes in bite size pieces and add to large zipper bag. Add chicken to bag.
- Add next 4 ingredients to bag. Zip to seal and squish to mix.
- Chop green onions and add to bowl with lid. Add cheese and bacon bits to bowl. Mix and cover.
To Cook
- Line your slow cooker with foil, leaving enough on the edges to fold over your casserole. (This helps the potatoes bake without getting mushy in the Crock Pot.)
- Pour chicken mixture over foil and seal the foil closed. Cook on low for 6-6.5 hours, then open foil add cheese mixture and cook on low another 30 minutes, leaving foil open but with the lid back on the slow cooker.
- Serve with salad.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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