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4-Ingredient Slow Cooker Autumn Prep Bowl

A warm and hearty meal featuring tender chicken thighs, savory potatoes, creamy mushroom soup, and gooey cheddar cheese, perfect for autumn evenings.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds russet potatoes Sliced into ribbons
  • 1.5 pounds boneless skinless chicken thighs Can substitute with chicken breasts
  • 1 can (10.5 ounces) condensed cream of mushroom soup Can use other types of soups for variations
  • 1 cup shredded sharp cheddar cheese Can substitute with other types of cheese

Method
 

Preparation
  1. Lightly coat the inside of a slow cooker with cooking spray.
  2. Add half of the raw potato ribbons to the bottom of the slow cooker.
  3. Top the potato layer with the chicken thighs.
  4. Spoon the cream of mushroom soup over the chicken.
  5. Add the remaining potato ribbons on top.
  6. Cover and cook on low for 6 to 7 hours.
  7. About 15 minutes before serving, shred the chicken with two forks and gently fold everything together.
  8. Sprinkle the cheddar cheese on top, cover, and cook until the cheese is melted.
  9. Serve hot and enjoy!

Notes

Pairs well with a crisp green salad or crusty bread. Can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.