Slow Cooker Crispy Bacon Potato Casserole Directions:
Lightly coat the inside of a 5- to 6-quart slow cooker with cooking spray.
Cook the center-cut bacon in a skillet over medium heat until very crispy, then transfer it to a paper towel-lined plate and crumble once cool enough to handle.
In a large mixing bowl, stir together the reduced-fat cream of chicken soup, plain 0% Greek yogurt, kosher salt, and black pepper until smooth.
Add the frozen diced hash brown potatoes, 1 1/2 cups reduced-fat cheddar cheese, and about two-thirds of the crumbled bacon. Gently fold until the potatoes are evenly coated in the creamy mixture.
Spoon the potato mixture into the prepared slow cooker insert and spread it into an even layer.
Cover and cook on HIGH for 3 to 4 hours, or on LOW for 6 to 7 hours, until the potatoes are tender, creamy, and bubbling around the edges.
About 20 to 30 minutes before serving, sprinkle the remaining 1/2 cup reduced-fat cheddar cheese and the remaining crumbled bacon over the top. Cover and continue cooking on HIGH until the cheese is melted.
For a crispier top, transfer the mixture to an oven-safe baking dish or use an oven-safe slow cooker insert without the base, then broil for 2 to 4 minutes, watching closely, until the top is golden in spots.
Let the casserole rest for 5 to 10 minutes before serving so the creamy potatoes settle slightly. Serve hot with a small sprinkle of sliced green onion on top, as desired.
WW Points Calculation
Frozen diced hash brown potatoes, 32 ounces: 0.00 points
Center-cut bacon, 8 slices: 12.00 points
Reduced-fat shredded sharp cheddar cheese, 2 cups: 24.00 points
Reduced-fat cream of chicken soup, 10.5 ounces: 5.00 points
Plain 0% Greek yogurt, 1 cup: 0.00 points
Kosher salt, 1/2 teaspoon: 0.00 points
Black pepper, 1/2 teaspoon: 0.00 points
Points Information
Total Points: 41.00 points
Servings: 10 servings / about 3/4 cup
Points per serving: 4.10 points
Nutrition Information
Calories: 210
Protein: 13 g
Carbohydrates: 23 g
Fat: 8 g
Fiber: 2 g
Sugar: 2 g
Sodium: 560 mg
I'm waiting for your comments! Enjoy!
