Crockpot Cheesy Chicken Tater Tot Casserole
A comforting, hands‐off Crockpot Cheesy Chicken Tater Tot Casserole layered with tender chicken in a creamy cheese sauce and topped with golden tater tots—perfect for busy weeknights or cozy weekends!
Ingredients
- 2 lbs boneless skinless chicken breasts (about 3 large breasts)
- 1 (10.5 oz) can cream of chicken soup (or cream of mushroom soup)
- 1/2 cup sour cream (Greek yogurt works too)
- 1/2 cup milk (or chicken broth)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional)
- Salt & pepper to taste
- 2 cups shredded cheddar cheese divided
- 32 oz frozen tater tots (1 bag)
- 1/4 cup chopped green onions for garnish (optional)
Instructions
- Lightly spray a 6-quart slow cooker with cooking spray or brush with melted butter for easy release.
- Place chicken breasts in a single layer at the bottom of the Crockpot for even cooking.
- In a bowl, whisk together cream soup, sour cream, milk, garlic powder, onion powder, paprika, salt, and pepper until smooth.
- Pour sauce over chicken, stir gently, then sprinkle 1 cup cheddar cheese on top.
- Arrange frozen tater tots in a single layer over the sauce—no thawing needed.
- Cover and cook on HIGH for 2½ hours or LOW for 4 hours, until chicken reaches 165 °F.
- Uncover, sprinkle remaining 1 cup cheddar cheese over tater tots, and let melt for 15 minutes.
- Turn off the Crockpot, rest 5 minutes, then top with chopped green onions before serving.
- Scoop generous portions onto plates and enjoy the creamy, cheesy goodness!
Notes
For extra crisp tater tots, transfer to a baking dish and broil 3–5 minutes. Leftovers keep in the fridge up to 3 days or freeze for 1 month.
Nutrition
Calories: 550kcal
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