Buffalo Chicken and Potato Casserole




3 lb red potatoes, washed and cubed

2 lb boneless, skinless chicken breasts, cubed

1/2 lb bacon (about six thick slices), cooked until crisp and diced 4 green onions, thinly sliced

6 garlic cloves, minced

1 Tbsp paprika 

1/4 tsp  ground black pepper

 1/3 C prepared buffalo wing sauce (I love Frank's)

2 C shredded mozzarella cheese




 Grab your 6-quart slow cooker. Place the potatoes into the insert, and add the chicken. Add the bacon, green onions, garlic, paprika, and pepper.  Stir in the buffalo wing sauce, and top with the cheese. Cover, and cook on low for seven hours, or until the potatoes have reached the desired tenderness.


Source 365 Slow Cooker Suppers



Published by Court's Cooking Blog