Slow Cooker Thanksgiving Casserole
Make the entire Thanksgiving meal in the slow cooker with fresh ingredients! Great for busy nights or tight budgets.
Servings: 8
Ingredients
Potato Layer
- 3 lbs. russet potatoes peeled and diced SMALL (or 1.5 lbs. russet and 1.5 lbs. sweet potatoes)
- 2/3 cup milk
- 1/2 cup butter sliced
- 1 tsp. salt
- 1/4 tsp. pepper
Chicken Layer
- 2 lbs. chicken breasts cubed into 1 inch pieces (can use cubed raw turkey breast or tenderloin)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tsp. parsley
Next layers (in order)
- 10.5 oz. can cream of mushroom soup
- 6 oz. turkey stove top stuffing (or chicken flavor)
- 1/2 cup salted butter sliced
- 1 lb. frozen green beans (or fresh trimmed green beans)
- 10.5 oz. can cream of chicken soup
- 8 oz. shredded mozzarella cheese (freshly shredded if possible)
- 1 cup toasted French fried onions
For serving
- cranberry sauce
- dinner rolls
Instructions
- Before starting the layers, liberally spray the entire inner crock with cooking spray to avoid any possible sticking.
- Our first layer is the potatoes. Peel and cube them into small pieces (sweet potatoes too if you’re using them.) Add them to the slow cooker and pour the milk over, place the butter slices on top of the potatoes. Sprinkle with the allotted salt and pepper.
- Cube the chicken and add it to a bowl. Toss the chicken with the salt, pepper, onion powder, garlic powder, and parsley. Stir the chicken until all the pieces are completely coated with the seasonings and then add it to the slow cooker over the potatoes.
- Next in order add these layers (spread each layer out evenly over the next): cream of mushroom soup, stuffing mix, sliced butter, green beans, cream of chicken soup, then mozzarella cheese.
- Cover the slow cooker with its lid and cook on LOW for 6-7 hours. Cooking time will vary depending on your actual appliance but the edges should have begun to brown, the top bubbling, and the chicken has reached an internal temperature of 165°F. The potatoes should also be fork tender.
- Once done, sprinkle the French fried onions over the top. Serve and enjoy.
Video
Notes
- Place the French fried onions on a baking sheet and place under the broiler for a minute or two to warm, brown, and crisp before adding them to the casserole. This is not necessary but does add a nice touch. Or you can brown the french fried onion in a dry skillet.
- Store any leftovers in the refrigerator in an airtight container for up to 4 days. Some separation may occur, but once reheated and stirred, it will come together again.
- Cooked chicken or turkey will not work as a substitute. This recipe was developed with raw chicken or raw turkey. The juices from the raw meat add moisture and flavor to the dish.
Nutrition
Calories: 601kcal | Carbohydrates: 37g | Protein: 36g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 1425mg | Potassium: 1253mg | Fiber: 2g | Sugar: 2g | Vitamin A: 991IU | Vitamin C: 11mg | Calcium: 175mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
