Description
This hearty and comforting Loaded Potatoes with Chicken in a Creamy Squash Surprise is a delicious twist on a classic casserole. Featuring tender red potatoes, juicy chicken breasts, and vibrant broccoli, all layered with a creamy, dairy-free butternut squash ‘cheese’ sauce, it’s a nourishing and flavorful meal perfect for family dinners. Crispy bacon and fresh green onions add a delightful crunch and freshness. Prepared slowly in a crockpot, this recipe melds flavors beautifully and requires minimal active cooking time.
Ingredients
Scale
Butternut Squash ‘Cheese’ Sauce
- 4 cups Pre-Cut Butternut Squash
- 1 teaspoon Salt (adjust to preference)
- 1/8 teaspoon Black Pepper, freshly cracked
- 1/4 cup Nutritional Yeast (optional, for cheesy flavor)
- 1 tablespoon Dijon Mustard
- 1 cup Chicken Broth (or vegetable broth as substitute)
- 2 tablespoons Light Olive Oil (or avocado oil)
Main Ingredients
- 4 slices Bacon (omit for vegetarian)
- 2 pounds Red Potatoes, diced with skin on
- 2 cups Broccoli florets (cauliflower can be substituted)
- 1 pound Boneless Skinless Chicken Breasts (thighs optional for richer flavor)
- 1/2 cup Dairy Free Ranch Dressing
- 2 stalks Green Onions, sliced (optional garnish)
Instructions
- Preheat and prepare sauce: Preheat your oven to 400°F. Prepare the butternut squash ‘cheese’ sauce by blending the butternut squash, nutritional yeast, dijon mustard, chicken broth, salt, pepper, and olive oil until smooth and creamy.
- Bake bacon: Place bacon slices on a lined baking sheet and bake in the preheated oven for about 10 minutes. Flip bacon and bake another 4-6 minutes until crispy. Remove from oven, chop, and set aside.
- Layer ingredients in crockpot: Spread the prepared butternut squash sauce evenly on the bottom of a large crockpot. Add diced red potatoes on top, seasoning with ½ teaspoon salt and ⅛ teaspoon black pepper. Next, add broccoli florets and lay chicken breasts evenly over the vegetables.
- Season and add dressing: Sprinkle the remaining salt and pepper evenly over the top and drizzle half a cup of dairy free ranch dressing over the layered ingredients.
- Cook in crockpot: Cover the crockpot and cook on HIGH for 3 hours. After 3 hours, stir gently and continue cooking for an additional 1 hour, or until potatoes are tender and chicken is fully cooked through.
- Serve: Once cooked, serve warm topped with the crispy chopped bacon and sliced green onions. Optionally, add more ranch dressing if desired for extra flavor.
Notes
- Using whole butternut squash instead of pre-cut can save money but requires extra peeling and chopping.
- If vegetarian, omit bacon and substitute chicken broth with vegetable broth.
- Red potatoes retain nutrients and texture well with the skin left on.
- For richer flavor, consider using chicken thighs instead of breasts.
- Freshly cracked black pepper enhances the overall flavor profile.
- This recipe can be adapted for paleo diets by choosing compliant mustard and dressing.
