Cheesy Chicken Tater Tot Casserole Slow Cooker Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Combine the chili powder, cumin, garlic powder, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Heat the oil in a large ovenproof skillet over medium-high heat. Add 2 tablespoons of the spice mixture and the chicken to the skillet and cook, stirring occasionally, until the chicken is no longer pink on the outside and has released some juices, about 5 minutes (the chicken will finish cooking in the oven). Use a slotted spoon to transfer the chicken to a medium bowl; leave the juices and as much oil as possible in the skillet.
• Add the bell peppers, onion, 1/2 teaspoon salt and a few grinds of black pepper to the skillet and cook, stirring occasionally, until the vegetables begin to soften, 5 to 6 minutes. Sprinkle the flour over the top and stir to combine. Once the mixture looks sandy, add the broth and cook, stirring constantly, until thickened, 3 to 4 minutes. Add the cream cheese and stir until smooth. Fold in the beans, corn, chicken, 1/2 teaspoon salt and a few grinds of black pepper. Sprinkle the top with 1 cup of the shredded cheese. Remove from the heat.
• Add the potato tots to the bowl with the remaining 3 tablespoons spice mixture and toss to coat. Arrange the tots over the chicken mixture in a single layer in concentric circles. Sprinkle with any spice mixture left at the bottom of the bowl and the remaining 1/2 cup shredded cheese. Bake until the tots are crispy and the casserole is bubbling, 25 to 30 minutes. Cool for 10 minutes. Serve garnished with guacamole, sour cream, salsa and cilantro, if desired.

Steps:

• In a large skillet cook beef over medium-high heat until no longer pink, 5-6 minutes, breaking into crumbles; drain and transfer to a 5-qt. slow cooker. Add onions and mushrooms to skillet; cook over medium-high heat until vegetables are tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in condensed soup, salt and pepper. Place vegetable mixture in slow cooker; add green beans and stir to combine. Top with Tater Tots and cheese. , Cook, covered, on low 6 hours. Let stand, uncovered, 15 minutes before serving.

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.

Steps:

• 1. Prepare your Crock Pot by giving it a good coating of non-stick cooking spray.
• 2. Next, begin layering in your ingredients. Start with half of the tater tots, followed by 1/3 of the bacon and then 1/3 of the cheese. Now layer in all of your chicken; sprinkle with salt and pepper, to taste.
• 3. On top of the chicken, layer on another 1/3 of the bacon pieces and a 1/3 of the cheese. Top with the remaining tater tots, then layer on the rest of your cheese and bacon. When done with your layers, pour the milk over the entire thing.
• 4. Cover and cook on low about 4-6 hours. Be sure to check for doneness of your chicken, some Crock Pots take longer to cook than others.