Ingredients
Scale
- 32 oz bag frozen diced hash brown potatoes
- 2 lbs cooked chicken breast or turkey breast, shredded or cubed
- 2 cups plain non-fat Greek yogurt
- 1 can (10.5 oz) healthy-request cream of chicken soup
- 1 cup low-sodium chicken broth
- 2 cups shredded sharp cheddar cheese, divided
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp smoked paprika
- Salt and black pepper to taste
- Fresh chives for garnish
Instructions
- Spray a 6-quart or larger slow cooker with non-stick cooking spray or insert a slow cooker liner for even easier cleanup. Empty the entire bag of frozen diced potatoes into the bottom of the pot. Spread them out into an even layer to ensure consistent cooking throughout the process.
- In a large mixing bowl, whisk together the Greek yogurt, cream of chicken soup, chicken broth, garlic powder, onion powder, smoked paprika, salt, and pepper. Fold in the shredded turkey or chicken and one cup of the shredded cheddar cheese. Pour this mixture directly over the potatoes in the crockpot and stir gently until every potato cube is well-coated.
- Cover the crockpot with the lid. Set the temperature to High and cook for 3 to 4 hours, or set it to Low and cook for 6 hours. You will know it is ready when the potatoes are tender and the sauce is bubbly and thickened. Avoid opening the lid during the first few hours to keep the heat trapped inside.
- About 15 minutes before serving, sprinkle the remaining cup of cheddar cheese over the top of the potatoes. Replace the lid and let the cheese melt into a gooey layer. Once melted, turn the crockpot to the “Warm” setting. Garnish with fresh chopped chives and serve directly from the slow cooker to keep it hot for the crowd.
- Cook Time: 4 hours 5 minutes