Here’s a simple, classic Crock Pot Chicken Tater Tot Casserole recipe—creamy, comforting, and super easy to assemble!
⭐ Crock Pot Chicken Tater Tot Casserole
Ingredients
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1 (32 oz) bag frozen tater tots
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2 cups shredded cheddar cheese (divided)
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1 lb boneless skinless chicken breasts (cut into bite-size pieces)
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1 (10.5 oz) can cream of chicken soup
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¾ cup milk
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1 (1 oz) packet ranch seasoning mix (or about 2 Tbsp)
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6–8 slices bacon, cooked and crumbled (optional but delicious)
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Salt & pepper to taste
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Optional: 1 cup frozen peas or green beans
Instructions
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Grease your slow cooker lightly with nonstick spray.
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Layer half the tater tots on the bottom.
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Add half the cheese over the tots.
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Place the raw chicken pieces evenly on top.
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Season chicken lightly with salt, pepper, and half the ranch mix.
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Add bacon (if using).
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Whisk together cream of chicken soup and milk; pour evenly over everything.
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Sprinkle the remaining ranch mix.
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Top with the remaining tater tots and cheese.
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Cook on LOW 4–6 hours or HIGH 2.5–3.5 hours, until chicken is cooked and tater tots are tender.
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If adding veggies, stir them in during the last 30 minutes.
Tips & Variations
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Swap cheddar for Colby Jack or pepper jack for extra flavor.
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Add diced onions for more savory depth.
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For a crispier top, broil the finished casserole in an oven-safe insert for 2–3 minutes.
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If you prefer shredded chicken, place whole breasts in, cook, then shred and mix before serving.
If you want, I can format this as a printable recipe card, add nutrition info, or give a variation (spicy, healthier, kid-friendly, etc.).
