Crock Pot Buffalo Chicken Bacon Potatoes
If you like buffalo wings, this is a great way to get that flavor with a potato. These are like an awesome baked potato with gooey spicy chicken and sauce.
If you like buffalo wings, this is a great way to get that flavor with a potato. These are like an awesome baked potato with gooey spicy chicken and sauce.
- salt and pepper to taste
- 3 large chicken breasts uncooked and cut into large chunks
- 1 pound bacon uncooked and diced
- 5 to 6 medium potatoes scrubbed and cut into large chunks
- (i like the skin left on the potatoes)
- 1 can cream of mushroom soup
- 4 oz. cream cheese softened
- 1/3 cup wing sauce (i like franks or texas pete)
- 1 package dry ranch dressing mix1/2 cup water or 1/2 cup chicken broth
- 1 1/2 shredded cheddar jack cheese
- Carbohydrate 3.1221225 g
- Cholesterol 220.9125 mg
- Fat 11.4739575 g
- Fiber 0 g
- Protein 83.188965 g
- Saturated Fat 4.425516 g
- Serving Size 1 1 Serving (463g)
- Sodium 529.105571614583 mg
- Sugar 3.1221225 g
- Trans Fat 2.60612175 g
- Calories 470 calories
Step-by-step
- Cover the bottom of the crock pot with the potato chunks. Salt and pepper them. Put the chicken over the potatoes, and then the bacon over the top of the chicken. Do NOT mix together.
- In a medium bowl, add the softened cream cheese, wing sauce, cream of mushroom soup, Ranch dressing mix, and water.
- Mix together well with a whisk. Pour over the top of the bacon, chicken, and potatoes. Do not mix.
- Cover with the lid and cook on low for 6 hours.
- In the last 15 minutes before you serve, sprinkle the cheese over the top of ingredients. Cover with lid.
Adding the shredded cheddar jack cheese only in the final fifteen minutes prevents the dairy from separating into an oily film during the extended cooking cycle. Slow cooking dense root vegetables alongside poultry requires careful layering to manage moisture output, particularly when combining starchy spuds with high-fat bacons and condensed soups. Leaving the potato skins intact adds structural integrity so the chunks hold their shape after six hours of low heat rather than dissolving into a purée.
Budget-conscious kitchens often utilize bulk chicken breasts and whole potatoes to minimize per-serving costs without sacrificing protein density. Adapting this dish for dairy-free diets involves swapping the cream cheese and cheddar jack for plant-based alternatives with similar fat percentages, while substituting the canned soup with a thick cashew cream maintains the necessary sauce viscosity. Maintaining the correct moisture balance requires using a low-sodium chicken broth instead of plain water if the commercial wing sauce contains excessive salt.
Storing leftovers in an airtight glass container within the refrigerator preserves quality for up to four days. Reheating individual portions gently on medium power in the microwave prevents the chicken proteins from tightening further and becoming dry.
