Slow Cooker Cheesy Chicken Funeral Potatoes for Easy Weeknight Dinners Step-by-step instructions

Before you start

Before beginning, ensure that the chicken is cut into uniform bite-sized pieces to guarantee even cooking. If using frozen hash browns, pull them from the freezer several hours in advance or overnight in the refrigerator to ensure they are completely thawed.

Prepare the workspace by clearing the slow cooker insert and gathering all measuring tools, ensuring everything is ready for a quick assembly process.

Instructions

Layering the ingredients

1. 1Prepare the slow cooker base
   Place the cubed chicken breasts into the bottom of the slow cooker insert. Ensure the pieces are spread out in an even layer to promote consistent cooking throughout the process.
   Look for Chicken pieces should be arranged evenly across the base of the slow cooker insert.
   Tip Pat the chicken dry with paper towels before adding it to the slow cooker to prevent excess liquid from accumulating.
2. 2Add the hash browns and cheese
   Add the thawed shredded hash browns over the chicken layer, followed by a generous sprinkling of the shredded cheddar cheese, covering the potatoes evenly.
   Look for Potatoes and cheese should be distributed in a uniform layer over the raw chicken.
   Tip Make sure the hash browns are fully thawed before adding them to ensure they cook through properly without releasing too much moisture.

The chicken should be arranged in a single layer at the bottom, followed by the hash browns and cheese. Everything should look neat and ready for the liquid components, with no large gaps between the layers of meat and potatoes.

Adding the sauce

3. 3Combine and add the sauce
   In a separate mixing bowl, whisk together the condensed cream of chicken soup and the chicken broth until smooth. Pour this mixture evenly over the contents of the slow cooker.
   Look for The sauce mixture should be combined thoroughly and poured to coat the top layer of ingredients.
   Tip Use a whisk to ensure no lumps of condensed soup remain, resulting in a perfectly smooth and creamy final sauce.

The soup and broth mixture should be whisked until perfectly smooth, then poured evenly over the top. The sauce should begin to seep down through the layers, coating the ingredients without being stirred at this stage.

Slow cooking to completion

4. 4Cook and serve
   Cover the slow cooker and cook on low for 4 to 6 hours. Check that the chicken reaches an internal temperature of 165°F (74°C). Allow the dish to rest for 5 minutes before serving to let the sauce thicken.
   Look for Chicken should be tender and cooked through, and the sauce should be thick and bubbling.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid too often, as this releases heat and increases the cooking time significantly.

After the cooking time, the internal temperature of the chicken should be checked to ensure it has reached 165°F (74°C). The final dish will appear thick and creamy, with the cheese fully melted into the sauce.

Common mistakes

A common mistake is using frozen hash browns directly from the bag, which releases too much water and results in a soupy, thin sauce.

Another error is failing to cut the chicken into uniform pieces, which leads to some pieces being overcooked while others remain raw.

Additionally, lifting the lid frequently to check on the progress significantly increases the cooking time and allows heat to escape.

How to tell it’s done

The dish is considered done when the chicken is opaque throughout and reaches an internal temperature of 165°F (74°C). The sauce should be thick, creamy, and bubbling around the edges of the insert.

The hash browns should be soft and tender, having absorbed the flavors of the chicken and the soup mixture during the slow cooking process.

• Poultry: 165°F (74°C) in the thickest part