Here’s an easy, family-favorite Crock Pot Chicken Tater Tot Casserole—creamy, cheesy, and perfect for busy days 🥔🧀🍗
Crock Pot Chicken Tater Tot Casserole
Ingredients (serves 6–8)
- 2–3 boneless, skinless chicken breasts (raw, cubed or whole)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1½ cups shredded cheddar cheese (or Colby-Jack)
- 1 bag (32 oz) frozen tater tots
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt & pepper, to taste
- Optional: 1 cup frozen corn or peas
- Optional topping: extra shredded cheese or crumbled bacon (if desired)
Instructions
- Prepare chicken
- Place chicken in the bottom of the slow cooker. Season with salt, pepper, garlic powder, and onion powder.
- Mix sauce
- In a bowl, stir together cream of chicken soup, sour cream, and 1 cup shredded cheese.
- Layer casserole
- Spread sauce mixture over chicken.
- Add optional vegetables if using.
- Top evenly with frozen tater tots.
- Cook
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until chicken is cooked through and tender.
- Finish with cheese
- Sprinkle remaining cheese on top during the last 20–30 minutes. Cover until melted.
- Serve
- Stir slightly before serving or scoop straight out for layers.
Tips & Variations
- Extra crispy tots: Transfer to an oven-safe dish and broil 3–5 minutes after cooking.
- Rotisserie shortcut: Use cooked shredded chicken and reduce cook time by 1 hour.
- Ranch flavor: Add 1 tsp ranch seasoning mix.
- Spicy version: Add diced green chilies or a dash of hot sauce.
If you want, I can also share a baked oven version or a 4-ingredient super simple version.
