Here’s an easy, comfort-food Crock Pot Chicken Tater Tot Casserole—great for busy days and very kid-friendly 🥔🍗
Crock Pot Chicken Tater Tot Casserole
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1½ cups shredded cheddar cheese (or Colby-Jack)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- 1 (32 oz) bag frozen tater tots
- Optional add-ins:
- 1 cup frozen corn or peas
- Cooked bacon bits
- Green onions for topping
Instructions
- Spray the crock pot with nonstick spray.
- Place chicken in the bottom of the slow cooker.
- In a bowl, mix cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper.
- Spread mixture evenly over the chicken.
- Sprinkle 1 cup of the shredded cheese on top.
- Add optional veggies if using.
- Layer frozen tater tots evenly on top.
- Cover and cook:
- Low: 6–7 hours
- High: 3–4 hours
(Chicken should shred easily.)
- About 30 minutes before serving, sprinkle remaining cheese on top, cover, and let melt.
- Shred chicken slightly and serve.
Tips & Variations
- Crispier tots: Broil tater tots separately for a few minutes and add on top before serving.
- Extra creamy: Add ¼ cup milk or heavy cream.
- Healthier swap: Use Greek yogurt instead of sour cream.
- Spicy version: Add a pinch of cayenne or diced green chilies.
If you want, I can also give you a dump-and-go version, oven version, or a no-cream-soup alternative.
