Slow Cooker Loaded Baked Potato Chicken

There is something about a warm, cheesy dinner that makes the whole evening feel a little easier. When everyone is tired, the kids are hungry, and you still have a dozen things to do before bedtime, a comforting meal can turn the day around.

The kitchen fills with the smell of smoky bacon, melted cheddar, and tender potatoes, and suddenly everyone is finding their way to the table.

I started making Slow Cooker Loaded Baked Potato Chicken for those busy weeks when I wanted a hearty family dinner but had absolutely no interest in standing over the stove. I wanted something familiar, filling, and comforting that I could get started earlier in the day and finish with very little fuss.

And anything that tastes like a loaded baked potato is already going to get my family’s attention.

This recipe takes everything you love about a loaded baked potato and turns it into a complete chicken dinner. You get tender pieces of chicken, buttery potatoes, and a creamy cheddar sauce that coats every bite.

RELATED RECIPE:Japanese BBQ Chicken Fried Rice

Crispy bacon adds that wonderful salty crunch, while fresh green onions brighten everything up. It tastes like something you would make for a special Sunday dinner, but it works beautifully on a regular Tuesday night.

My favorite part is how much of the work happens while I am busy doing everything else. You add the chicken, potatoes, broth, and seasonings, let the slow cooker handle dinner, and stir in all that cheesy goodness near the end.

It tastes like you spent far more time cooking than you actually did, and I have a feeling it will earn a permanent spot in your family’s dinner rotation.

What Is Slow Cooker Loaded Baked Potato Chicken?

Slow Cooker Loaded Baked Potato Chicken is a hearty, comforting dinner that combines seasoned chicken breasts, tender baby gold potatoes, creamy cheese sauce, crispy bacon, and fresh green onions in one delicious meal.

Think about everything that makes a loaded baked potato so satisfying. You have the soft, buttery potato, the richness of sour cream, plenty of sharp cheddar cheese, and those little pieces of crispy bacon that everyone seems to fight over.

Now imagine all of that mixed with juicy, tender chicken and cooked together until the potatoes are soft enough to break apart with your fork.

That is exactly what you are getting here.

RELATED RECIPE:Sheet Pan Greek Chicken and Potatoes

The chicken and potatoes cook slowly in a little chicken broth with garlic powder, onion powder, and smoked paprika. Once everything is tender, cream cheese, sour cream, and shredded cheddar turn the cooking liquid into a thick, creamy sauce.

A final sprinkle of melted cheese, bacon, and green onions makes the whole thing look and taste like a fully loaded baked potato.

It is the kind of dinner I love putting on the table because you already have your protein and potatoes together. Add a simple vegetable on the side, and everyone has a filling meal without a sink full of pots and pans waiting afterward.

Why You’ll Love This Recipe

• A complete family dinner: Tender chicken and buttery potatoes cook together, giving you a satisfying main dish that does not require much else.
• Minimal preparation: With about 15 minutes of prep time, you can get everything into the slow cooker and move on with your day.
• Loaded baked potato flavors: Cheddar cheese, sour cream, bacon, and green onions bring all those familiar baked potato toppings into every bite.
• Creamy and comforting: The cream cheese and sour cream make a rich sauce that coats the chicken and potatoes beautifully.
• Simple ingredients: Everything in this recipe is easy to find at your regular grocery store, and you probably already have several of the seasonings.
• Great for busy parents: Most of the cooking happens without you needing to stand in the kitchen, which is always a welcome thing on a hectic evening.
• Easy to customize: You can switch up the cheese, add vegetables, or give it a little heat depending on what your family enjoys.

When to Serve This Recipe

• Busy weeknight dinners: Start the slow cooker earlier in the day and finish the cheesy sauce right before everyone is ready to eat.
• Cold evenings: When the weather turns chilly, a warm bowl of chicken, potatoes, and melted cheese is especially comforting.
• Sunday family dinners: This is a wonderful meal when everyone is home and you want something hearty without spending the entire afternoon cooking.
• Casual family gatherings: The recipe serves approximately 4 to 6 people and is easy to spoon into bowls for a relaxed meal.
• After a long day: When work, school, and activities have left everyone exhausted, this dinner feels like a little bit of comfort waiting at home.

Ingredients

You only need a handful of everyday ingredients to make this Slow Cooker Loaded Baked Potato Chicken. Each one has a job to do, and together they create that rich, cheesy loaded potato flavor.

• 1½ pounds boneless, skinless chicken breasts, cut into 1½ inch pieces: Cutting the chicken into similar sized pieces helps it cook evenly and makes the finished dish easier to serve.
• 1½ pounds baby gold potatoes, quartered into approximately 1 inch pieces: These potatoes have a naturally buttery texture and hold their shape nicely while cooking.
• ¾ cup chicken broth: This provides enough moisture for the chicken and potatoes to cook and helps form the base of the creamy sauce.
• 1 teaspoon garlic powder: Adds a savory garlic flavor that works wonderfully with the potatoes and cheese.
• 1 teaspoon onion powder: Brings a little extra depth without needing to chop a fresh onion.
• 1 teaspoon smoked paprika: Gives the chicken and potatoes a gentle smoky flavor that complements the bacon.
• ½ teaspoon salt: Helps bring out the flavor of the chicken and potatoes without overpowering the cheese and bacon.
• ½ teaspoon black pepper: Adds just enough warmth to balance the rich, creamy ingredients.
• 4 ounces cream cheese, cubed and softened: This is what helps turn the cooking liquid into a smooth, thick, creamy sauce. Full fat cream cheese gives the best texture.
• ½ cup sour cream: Adds that familiar loaded baked potato tang and balances the richness of the cheddar.
• 1½ cups shredded sharp cheddar cheese, divided: Sharp cheddar gives the sauce a bold, cheesy taste. You will use 1 cup in the sauce and the remaining ½ cup on top.
• 6 slices bacon, cooked and crumbled, divided: Crispy bacon adds a salty, smoky crunch. Half goes into the mixture, and the rest is saved for topping.
• 2 green onions, thinly sliced, for topping: These add a little freshness and color that cuts through the richness of the cheese sauce.

How to Make Slow Cooker Loaded Baked Potato Chicken

Making this dinner is pretty straightforward, even if you do not use your slow cooker very often. The important thing is to let the chicken and potatoes finish cooking before you add the creamy ingredients.

Step 1: Prepare Your Slow Cooker

Start by lightly coating the inside of a 6 quart slow cooker with nonstick cooking spray. This helps prevent the chicken, potatoes, and cheese sauce from sticking to the sides and makes cleanup much easier later.

I always appreciate that little extra step when dinner is finished and everyone is heading off to relax.

Step 2: Add the Chicken and Potatoes

Place your chicken breast pieces and quartered baby gold potatoes into the slow cooker. Try to cut the potatoes into roughly equal pieces so they cook at the same rate.

RELATED RECIPE:Slow Cooker Korean BBQ Meatballs

I like keeping the potatoes around 1 inch because they become nice and tender without completely falling apart when you stir everything together.

Step 3: Pour in the Broth and Seasonings

Pour the chicken broth over the chicken and potatoes. Sprinkle in the garlic powder, onion powder, smoked paprika, salt, and black pepper.

Give everything a gentle toss so the chicken and potatoes are evenly coated with the seasonings. You do not need to completely cover the ingredients with liquid because the covered slow cooker will hold in moisture as everything cooks.

Step 4: Let the Slow Cooker Do the Work

Cover the slow cooker with the lid and cook on low for approximately 4 to 5 hours or on high for about 2½ to 3½ hours. The potatoes should be tender when pierced with a fork, and the chicken must reach an internal temperature of 165°F.

Since slow cookers can heat differently, I recommend checking toward the beginning of the cooking window. Chicken breasts can become dry when cooked too long, and nobody wants that.

Step 5: Adjust the Cooking Liquid

Once the chicken and potatoes are fully cooked, take a look at how much liquid is in the slow cooker. If there seems to be quite a bit, carefully spoon or ladle some out, leaving approximately ½ cup behind.

This is a small step that makes a big difference because you want the finished sauce to be rich and creamy rather than watery. I like a sauce that clings to the potatoes instead of pooling at the bottom of the bowl.

Step 6: Melt in the Cream Cheese

Add the softened, cubed cream cheese to the hot cooking liquid. Stir gently until the cream cheese begins melting and blending into the broth.

RELATED RECIPE:Crispy Garlic Chicken Fried Rice

If it needs a little help, cover the slow cooker for another 10 to 15 minutes to soften it completely. Take your time here because a smooth cream cheese base will give you a much nicer finished sauce.

Step 7: Add the Sour Cream, Cheddar, and Bacon

Stir in the sour cream, 1 cup of shredded sharp cheddar cheese, and half of your cooked, crumbled bacon. Carefully fold everything together until the chicken and potatoes are coated in that creamy, cheesy sauce.

Try not to stir too aggressively because the potatoes are tender now, and you want them to stay in nice pieces rather than turning into mashed potatoes.

Step 8: Melt the Final Layer of Cheese

Sprinkle the remaining ½ cup of cheddar cheese evenly over the top. Put the lid back on and cook on low for another 10 to 15 minutes, just until the cheese has melted and everything is heated through.

When you lift that lid, you should see a beautiful layer of melted cheddar sitting over the creamy chicken and potatoes.

Step 9: Finish with Bacon and Green Onions

Right before serving, sprinkle the remaining crispy bacon and sliced green onions over the top. I love this final step because it gives the dish a little crunch and freshness, just like a loaded baked potato from your favorite steakhouse.

Spoon generous portions into bowls or onto plates, making sure everyone gets plenty of chicken, potatoes, sauce, and toppings.

Substitutions

• Chicken thighs: Boneless, skinless chicken thighs work well instead of chicken breasts and have a slightly richer flavor.
• Red potatoes: If you cannot find baby gold potatoes, red potatoes are a great alternative because they also hold their shape well.
• Colby Jack cheese: Replace sharp cheddar with Colby Jack or a cheddar Jack blend for a milder, creamier cheese flavor.
• Plain Greek yogurt: Full fat plain Greek yogurt can replace the sour cream, but stir it in after turning off the heat to help prevent curdling.
• Full fat cream cheese: Stick with full fat cream cheese when possible because it melts more smoothly and gives the sauce a richer texture.

Variations

• Loaded ranch chicken and potatoes: Add 1 tablespoon of dry ranch seasoning with the original spices and reduce the salt to account for the seasoning mix.
• Broccoli cheddar chicken and potatoes: Add 2 cups of small broccoli florets during the final 30 to 45 minutes of the main cooking time for a little extra vegetable goodness.
• Spicy loaded potato chicken: Add diced jalapeños and replace some of the sharp cheddar with pepper jack cheese for a little kick.
• BBQ loaded potato chicken: Drizzle a little barbecue sauce over each serving to add a sweet, smoky flavor that pairs beautifully with the bacon.
• Extra cheesy chicken: Add another ½ cup of shredded cheddar during the final cheese melting step if your family likes an especially cheesy dinner.

Tips and Tricks

• Cut your potatoes evenly: Keeping the potato pieces close to the same size helps them become tender at the same time, so you do not end up with some that are mushy and others that are still firm.
• Shred your own cheese: Freshly shredded cheddar usually melts more smoothly than packaged shredded cheese, giving you a creamier sauce.
• Wait to add the dairy: Cream cheese, sour cream, and cheddar are best added near the end because cooking them for hours can cause the sauce to separate or turn grainy.
• Check your chicken early: Start checking for doneness at the beginning of the recommended cooking window to help keep the chicken tender and juicy.
• Remove excess broth: If there is too much liquid before adding the dairy, your sauce may end up thin. Leaving around ½ cup helps create a thicker coating.
• Keep the bacon crispy: Cook the bacon separately and save some for the very end so you still get those crunchy little bites with every serving.
• Stir gently: Once the potatoes are fully cooked, use a gentle folding motion to keep them from breaking apart.

FAQs

Can I Use Frozen Chicken for Slow Cooker Loaded Baked Potato Chicken?

I recommend thawing your chicken completely in the refrigerator before adding it to the slow cooker. Frozen chicken can spend too much time warming through in a slow cooker, which can create a food safety concern.

RELATED RECIPE:Sheet Pan Chicken Caprese

Using thawed chicken also makes it easier to cut everything into even pieces and helps the meal cook consistently.

Can I Make This Recipe Without Cream Cheese?

You can experiment with leaving out the cream cheese, but the sauce will not be nearly as thick or creamy. Cream cheese plays an important role in creating that rich coating around the chicken and potatoes.

If you want the classic loaded baked potato experience, I would keep it in the recipe.

How Do I Keep the Chicken from Drying Out?

The biggest thing is to avoid cooking the chicken longer than necessary. Start checking toward the early end of the suggested time range and use a meat thermometer to make sure the chicken has reached 165°F.

Once the chicken and potatoes are done, move on to making the sauce instead of leaving everything cooking for another hour.

Can I Add Vegetables to This Recipe?

Absolutely. Broccoli is one of my favorite additions because it goes so well with cheddar cheese.

Add small broccoli florets during the last 30 to 45 minutes of the main cooking time so they become tender without turning mushy. It is a nice way to add some green to dinner, especially when you want everything in one pot.

Why Is My Cheese Sauce Too Thin?

The most common reason is that too much cooking liquid was left in the slow cooker before adding the cream cheese and sour cream. Chicken and potatoes can release moisture as they cook, so it is important to check the liquid level first.

Carefully remove the excess, leaving approximately ½ cup, and then stir in your dairy ingredients for a thicker sauce.

Can I Make Slow Cooker Loaded Baked Potato Chicken Ahead of Time?

You can definitely do some of the preparation ahead. Cut the potatoes shortly before cooking, or keep them covered in cold water in the refrigerator for a short period and drain them thoroughly before using.

You can also cook and crumble the bacon, shred the cheddar, and measure out the seasonings the night before. Keep the raw chicken refrigerated separately until you are ready to start cooking.

Serving Ideas

• Simple green salad: A crisp salad with a light dressing helps balance the richness of the creamy cheese sauce.
• Steamed green beans: Tender green beans add a fresh, colorful vegetable that pairs wonderfully with the chicken and potatoes.
• Roasted broccoli: If you do not want to add broccoli directly to the slow cooker, serve some roasted on the side for a slightly crispy contrast.
• Garlic bread: A warm slice of garlic bread is wonderful for soaking up any creamy cheddar sauce left on the plate.
• Extra toppings: Set out additional sour cream, sliced green onions, shredded cheddar, or crispy bacon so everyone can finish their own serving.
• Fresh fruit: A simple bowl of grapes, berries, or sliced apples makes a refreshing addition to a rich family dinner.

Storage and Make Ahead Tips

• Refrigerating leftovers: Transfer cooled leftovers into an airtight container and refrigerate within 2 hours of cooking. They will keep for 3 to 4 days.
• Reheating in the microwave: Place a portion in a microwave safe bowl and heat in short intervals, stirring gently between each one. Add a splash of milk if the sauce has thickened, and reheat until the chicken reaches 165°F.
• Reheating on the stovetop: Warm leftovers over low heat in a covered skillet or saucepan, adding a small splash of milk as needed. Stir carefully until everything is heated through.
• Freezing leftovers: I do not recommend freezing this dish because the cooked potatoes may become grainy and the sour cream sauce can separate after thawing.
• Preparing ingredients ahead: Cook the bacon, shred the cheese, and measure the seasonings up to a day ahead. Store everything appropriately in the refrigerator until you are ready to cook.
• Saving extra toppings: If you know you will have leftovers, keep some bacon and green onions separate so you can add them fresh when reheating. It makes the second serving taste much closer to the first.

Slow Cooker Loaded Baked Potato Chicken

Slow Cooker Loaded Baked Potato Chicken brings all your favorite loaded baked potato flavors together in one hearty family dinner. Tender chicken breasts and buttery baby gold potatoes cook slowly with garlic, onion, and smoked paprika before getting coated in a rich sauce made with cream cheese, sour cream, and sharp cheddar. Finish everything with crispy bacon, melted cheese, and fresh green onions for a comforting meal that is wonderful for busy weeknights, chilly evenings, and family dinners.

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Prep Time:15 minutes mins

Cook Time:5 hours hrs 15 minutes mins

Total Time:5 hours hrs 30 minutes mins

Ingredients

• 1½ lbs boneless, skinless chicken breasts (Cut into 1½ inch pieces)
• 1½ lbs baby gold potatoes (Quartered into approximately 1 inch pieces)
• ¾ cup chicken broth
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 4 oz cream cheese (Cubed and softened; full fat recommended for the smoothest sauce)
• ½ cup sour cream
• 1½ cups sharp cheddar cheese (Freshly shredded and divided; 1 cup for the sauce and ½ cup for topping)
• 6 slices bacon (Cooked and crumbled, divided)
• 2 green onions (Thinly sliced, for topping)

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Instructions

• Making this dinner is pretty straightforward, even if you do not use your slow cooker very often. The important thing is to let the chicken and potatoes finish cooking before you add the creamy ingredients.
• Step 1: Prepare Your Slow Cooker – Start by lightly coating the inside of a 6 quart slow cooker with nonstick cooking spray. This helps prevent the chicken, potatoes, and cheese sauce from sticking to the sides and makes cleanup much easier later. I always appreciate that little extra step when dinner is finished and everyone is heading off to relax.
• Step 2: Add the Chicken and Potatoes – Place your chicken breast pieces and quartered baby gold potatoes into the slow cooker. Try to cut the potatoes into roughly equal pieces so they cook at the same rate. I like keeping the potatoes around 1 inch because they become nice and tender without completely falling apart when you stir everything together.
• Step 3: Pour in the Broth and Seasonings – Pour the chicken broth over the chicken and potatoes. Sprinkle in the garlic powder, onion powder, smoked paprika, salt, and black pepper. Give everything a gentle toss so the chicken and potatoes are evenly coated with the seasonings. You do not need to completely cover the ingredients with liquid because the covered slow cooker will hold in moisture as everything cooks.
• Step 4: Let the Slow Cooker Do the Work – Cover the slow cooker with the lid and cook on low for approximately 4 to 5 hours or on high for about 2½ to 3½ hours. The potatoes should be tender when pierced with a fork, and the chicken must reach an internal temperature of 165°F. Since slow cookers can heat differently, I recommend checking toward the beginning of the cooking window. Chicken breasts can become dry when cooked too long, and nobody wants that.
• Step 5: Adjust the Cooking Liquid – Once the chicken and potatoes are fully cooked, take a look at how much liquid is in the slow cooker. If there seems to be quite a bit, carefully spoon or ladle some out, leaving approximately ½ cup behind. This is a small step that makes a big difference because you want the finished sauce to be rich and creamy rather than watery. I like a sauce that clings to the potatoes instead of pooling at the bottom of the bowl.
• Step 6: Melt in the Cream Cheese – Add the softened, cubed cream cheese to the hot cooking liquid. Stir gently until the cream cheese begins melting and blending into the broth. If it needs a little help, cover the slow cooker for another 10 to 15 minutes to soften it completely. Take your time here because a smooth cream cheese base will give you a much nicer finished sauce.
• Step 7: Add the Sour Cream, Cheddar, and Bacon – Stir in the sour cream, 1 cup of shredded sharp cheddar cheese, and half of your cooked, crumbled bacon. Carefully fold everything together until the chicken and potatoes are coated in that creamy, cheesy sauce. Try not to stir too aggressively because the potatoes are tender now, and you want them to stay in nice pieces rather than turning into mashed potatoes.
• Step 8: Melt the Final Layer of Cheese – Sprinkle the remaining ½ cup of cheddar cheese evenly over the top. Put the lid back on and cook on low for another 10 to 15 minutes, just until the cheese has melted and everything is heated through. When you lift that lid, you should see a beautiful layer of melted cheddar sitting over the creamy chicken and potatoes.
• Step 9: Finish with Bacon and Green Onions – Right before serving, sprinkle the remaining crispy bacon and sliced green onions over the top. I love this final step because it gives the dish a little crunch and freshness, just like a loaded baked potato from your favorite steakhouse. Spoon generous portions into bowls or onto plates, making sure everyone gets plenty of chicken, potatoes, sauce, and toppings.

Notes

Substitutions

• Chicken thighs: Boneless, skinless chicken thighs work well instead of chicken breasts and have a slightly richer flavor.
• Red potatoes: If you cannot find baby gold potatoes, red potatoes are a great alternative because they also hold their shape well.
• Colby Jack cheese: Replace sharp cheddar with Colby Jack or a cheddar Jack blend for a milder, creamier cheese flavor.
• Plain Greek yogurt: Full fat plain Greek yogurt can replace the sour cream, but stir it in after turning off the heat to help prevent curdling.
• Full fat cream cheese: Stick with full fat cream cheese when possible because it melts more smoothly and gives the sauce a richer texture.

Variations

• Loaded ranch chicken and potatoes: Add 1 tablespoon of dry ranch seasoning with the original spices and reduce the salt to account for the seasoning mix.
• Broccoli cheddar chicken and potatoes: Add 2 cups of small broccoli florets during the final 30 to 45 minutes of the main cooking time for a little extra vegetable goodness.
• Spicy loaded potato chicken: Add diced jalapeños and replace some of the sharp cheddar with pepper jack cheese for a little kick.
• BBQ loaded potato chicken: Drizzle a little barbecue sauce over each serving to add a sweet, smoky flavor that pairs beautifully with the bacon.
• Extra cheesy chicken: Add another ½ cup of shredded cheddar during the final cheese melting step if your family likes an especially cheesy dinner.

Tips and Tricks

• Cut your potatoes evenly: Keeping the potato pieces close to the same size helps them become tender at the same time, so you do not end up with some that are mushy and others that are still firm.
• Shred your own cheese: Freshly shredded cheddar usually melts more smoothly than packaged shredded cheese, giving you a creamier sauce.
• Wait to add the dairy: Cream cheese, sour cream, and cheddar are best added near the end because cooking them for hours can cause the sauce to separate or turn grainy.
• Check your chicken early: Start checking for doneness at the beginning of the recommended cooking window to help keep the chicken tender and juicy.
• Remove excess broth: If there is too much liquid before adding the dairy, your sauce may end up thin. Leaving around ½ cup helps create a thicker coating.
• Keep the bacon crispy: Cook the bacon separately and save some for the very end so you still get those crunchy little bites with every serving.
• Stir gently: Once the potatoes are fully cooked, use a gentle folding motion to keep them from breaking apart.

Serving Ideas

• Simple green salad: A crisp salad with a light dressing helps balance the richness of the creamy cheese sauce.
• Steamed green beans: Tender green beans add a fresh, colorful vegetable that pairs wonderfully with the chicken and potatoes.
• Roasted broccoli: If you do not want to add broccoli directly to the slow cooker, serve some roasted on the side for a slightly crispy contrast.
• Garlic bread: A warm slice of garlic bread is wonderful for soaking up any creamy cheddar sauce left on the plate.
• Extra toppings: Set out additional sour cream, sliced green onions, shredded cheddar, or crispy bacon so everyone can finish their own serving.
• Fresh fruit: A simple bowl of grapes, berries, or sliced apples makes a refreshing addition to a rich family dinner.

Storage and Make Ahead Tips

• Refrigerating leftovers: Transfer cooled leftovers into an airtight container and refrigerate within 2 hours of cooking. They will keep for 3 to 4 days.
• Reheating in the microwave: Place a portion in a microwave safe bowl and heat in short intervals, stirring gently between each one. Add a splash of milk if the sauce has thickened, and reheat until the chicken reaches 165°F.
• Reheating on the stovetop: Warm leftovers over low heat in a covered skillet or saucepan, adding a small splash of milk as needed. Stir carefully until everything is heated through.
• Freezing leftovers: I do not recommend freezing this dish because the cooked potatoes may become grainy and the sour cream sauce can separate after thawing.
• Preparing ingredients ahead: Cook the bacon, shred the cheese, and measure the seasonings up to a day ahead. Store everything appropriately in the refrigerator until you are ready to cook.
• Saving extra toppings: If you know you will have leftovers, keep some bacon and green onions separate so you can add them fresh when reheating. It makes the second serving taste much closer to the first.

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Servings: 6 servings

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Final Thoughts

There are plenty of nights when I would love to make a big homemade dinner, but the day just gets away from me. Between everything going on with the family, dinner sometimes needs to be something that practically takes care of itself.

That is why I love meals like this Slow Cooker Loaded Baked Potato Chicken.

It has everything I want in a cozy family dinner. Tender chicken, soft buttery potatoes, a rich cheddar sauce, and plenty of crispy bacon on top.

It is filling, familiar, and the kind of food that makes everyone happy to sit down together.

And I really love that I can make something this comforting without spending the entire evening in the kitchen.

There is something special about seeing everyone gathered around the table, scooping up cheesy potatoes and chicken, and enjoying a homemade meal after a long day. Those are the little moments I want more of, even when life feels busy.

So the next time you have a packed afternoon and need something hearty for dinner, pull out your slow cooker and give this one a try. Add a vegetable on the side, set out a little extra bacon for anyone who wants it, and enjoy a dinner that feels like a whole lot more work than it really was.

I hope it brings the same kind of comfort to your dinner table that I always want for mine.