Gluten Free, Dairy Free, Soy Free, Paleo, Whole30 Option
This healthy crockpot version of loaded potatoes has tender pieces of chicken and broccoli florets coated in butternut squash "cheese" sauce. Traditional sour cream is replaced with a homemade ranch dressing and it's topped with salty chopped bacon!
Why I Love This Recipe
Loaded baked potatoes was always a favorite of mine and I love this more nutritious slow cooker rendition! The addition of diced chicken breasts makes this a complete meal that's perfect for a weeknight entree. It's a protein and vegetable loaded dish that will leave you feeling full and satisfied!
Plus, Slow Cooker Loaded Potatoes is an easy crockpot casserole that's gluten and dairy free. It is also made with paleo friendly ingredients and can be easily made Whole30 friendly by omitting sugar from the ranch dressing or using a store bought Whole30 brand like Primal Kitchen.
Cooking Tips
If possible, stir everything after 3 hours of cooking . This allows all the ingredients to get moist and coated in the flavorful cheese sauce.
Finally, so that everything is cooked through at the same time, this recipe calls for smaller ½" pieces of diced potatoes and small cut broccoli florets. Using larger diced vegetables or chicken will add to the cook time, especially in regard to the potatoes.
Let's talk butternut squash
Here is the link to my Butternut Squash "Cheese" Sauce recipe. It is a simple to make, creamy, nutty "cheese" sauce that is a wholesome replacement for yellow cheeses in most recipes. You'll notice a difference in the measurements in this recipes. That's because Slow Cooker Loaded Potatoes uses a double batch of butternut squash cheese.
It's less expensive to purchase a whole butternut squash then peel and dice for this recipe. However, it does take more time. When I want to make this more quickly, I spend the extra cash on pre-cut fresh squash cubes from the fresh produce aisle of my local grocery store. Or.....
It turns out frozen butternut squash does work in this recipe!! I have tried thawed and frozen and both turn out well.
For both frozen and thawed butternut squash: make sure all pieces are separated and bake at 400 degrees Fahrenheit following the oil/seasoning instructions.
- For thawed butternut squash: bake 28-35 minutes turning halfway through.
- For frozen butternut squash: bake 35-40 minutes flipping once halfway through.
Keep in mind frozen butternut squash typically comes in 10 oz bags and the recipe calls for 32 oz of butternut squash. So, I typically use 3 bags of frozen squash.
Ranch dressing options
This is my recipe for Dairy Free Ranch Dressing in this Slow Cooker Loaded Potatoes meal. To make it Whole30 friendly, omit the maple sugar. To make it paleo friendly use lite coconut milk.
While it is more delicious to make your own from scratch, I totally get wanting to skip steps! If this is you, try a high quality store bought ranch dressing like Primal Kitchen.
You Might Also Like
Slow Cooker Chicken Curry With Vegetables {Paleo, Whole30 Option}
Instant Pot Creamy Chicken And Broccoli Soup {Paleo, Whole30}
Dairy Free Potato Soup {Paleo, Whole30}
Crockpot Bacon Cheeseburger Soup {Dairy Free, Paleo, Whole30}
IF YOU LOVE THIS RECIPE SHARE IT ON FACEBOOK, PINTEREST, TWITTER, AND INSTAGRAM! MAKE SURE YOU ALSO FOLLOW ME!!
HAVE YOU MADE THIS RECIPE?? PLEASE TAKE A MOMENT TO LEAVE A STAR ⭐ RATING AND QUICK REVIEW BELOW!
📖 Recipe
Slow Cooker Loaded Potatoes With Chicken {Paleo Option}
Equipment
- 2 large baking sheets
- Aluminum foil optional
- 1 large crockpot
- measuring cups
Ingredients
Double Batch Butternut Squash "Cheese" Sauce Recipe*
- 3 tablespoon light olive oil
- 24 oz packaged pre-cut butternut squash**
- 4 pinches salt
- 2 dashes black pepper
- ½ cup nutritional yeast
- 2 tablespoon Dijon mustard use paleo brand if desired
- 1 cup chicken broth
Bacon, Potatoes, Broccoli, Chicken
- 1 pkg bacon
- 4 cups unpeeled red potatoes ½" diced
- 1 teaspoon salt divided
- ¼ teaspoon black pepper divided
- 2½ cups broccoli chopped into small florets
- 2-2½ lbs boneless skinless chicken breasts bite sized diced
Dressing
- ⅓ cup Dairy Free Ranch Dressing*** or your favorite dairy free or paleo Ranch dressing
Optional Garnish
- 1 batch green onions sliced optional for garnish
Instructions
- Preheat oven to 400℉ and prepare Butternut Squash "Cheese" Sauce* according to recipe directions linked below. Make sure to double the recipe! The double batch allows this dish to be loaded with "cheesy" goodness.
- While squash is cooking, line a large baking sheet with aluminum foil for easy clean up if desired. Add bacon in a single layer and bake 10 minutes. Flip and bake an additional 4-6 minutes until cooked to your liking. Removed to a paper towel lined plate to cool. When cool to touch chop bacon in to bite sized pieces and set aside for garnish.
- Spread Butternut Squash "Cheese" Sauce in the bottom of a large crockpot. Top with potatoes and sprinkle with ½ teaspoon salt and ⅛ teaspoon black pepper. Then top with broccoli florets and diced chicken. Sprinkle this layer with ½ teaspoon salt, ⅛ teaspoon black pepper, and drizzle with ranch dressing.
- Cover with the lid and cook on HIGH 3 hours and stir everything so the chicken juices and "cheese" sauce evenly coat all ingredients. Cover with the lid again and cook an additional hour until potatoes are tender and chicken is fully cooked to an internal temperature of 165℉.
- Serve warm topped with chopped bacon, sliced green onions and drizzled with additional Dairy Free Ranch Dressing** if you desire!
Comments
No Comments