Description
This hearty and creamy Loaded Potatoes with Chicken in a Creamy Squash Surprise recipe combines juicy chicken breasts, tender red potatoes, and vibrant broccoli with a velvety butternut squash ‘cheese’ sauce. Enhanced by crispy bacon and a tangy dairy-free ranch dressing, this slow-cooked dish delivers layers of comforting flavors and textures perfect for a satisfying family meal.
Ingredients
Scale
Sauce and Base
- 2 tablespoons Light Olive Oil (or avocado oil)
- 4 cups Pre-Cut Butternut Squash (or whole squash, peeled and chopped)
- 1 teaspoon Salt (adjust to taste)
- 1/8 teaspoon Black Pepper (freshly cracked preferred)
- 1/4 cup Nutritional Yeast (optional)
- 1 tablespoon Dijon Mustard (paleo-friendly brand)
- 1 cup Chicken Broth (or vegetable broth)
Main Ingredients
- 4 slices Bacon (omit for vegetarian option)
- 2 pounds Red Potatoes (washed and diced, skin on)
- 2 cups Broccoli florets (or cauliflower as substitute)
- 1 pound Boneless Skinless Chicken Breasts (or thighs)
- 1/2 cup Dairy Free Ranch Dressing
- 2 stalks Green Onions (sliced, optional garnish)
Instructions
- Prepare the Oven and Sauce: Preheat your oven to 400°F (204°C). Begin by making the butternut squash ‘cheese’ sauce: cook the squash with olive oil, salt, pepper, nutritional yeast, Dijon mustard, and chicken broth until tender, then blend until smooth and creamy.
- Bake the Bacon: Place the bacon slices on a lined baking sheet and bake in the preheated oven for about 10 minutes. Flip the bacon and bake for an additional 4 to 6 minutes until the bacon is crispy. Remove from oven, chop into bite-sized pieces, and set aside.
- Layer Ingredients in Crockpot: Spread the creamy butternut squash sauce evenly at the bottom of a large crockpot. Add diced red potatoes on top of the sauce, then sprinkle ½ teaspoon of salt and ⅛ teaspoon of black pepper over them. Next, add the broccoli florets and place the chicken breasts on top.
- Season and Add Dressing: Season the chicken and vegetables with the remaining salt and pepper. Drizzle the dairy-free ranch dressing over the assembled ingredients for added flavor.
- Cook Slowly: Cover the crockpot and cook on HIGH for 3 hours. After 3 hours, stir the mixture gently and continue cooking for another hour, or until the potatoes are tender and the chicken is fully cooked through.
- Garnish and Serve: Serve the dish warm, topped with the crispy bacon pieces and sliced green onions. Add extra ranch dressing if desired for more creaminess.
Notes
- To save money, peel and cut your own butternut squash instead of using pre-cut.
- Bacon can be omitted or substituted with vegetarian bacon alternatives for a vegetarian-friendly dish.
- Chicken thighs can be used instead of breasts for a richer flavor and juicier texture.
- Cauliflower is a great substitute for broccoli if preferred or to vary the dish.
- Adjust salt levels depending on dietary needs, especially if using store-bought broth and dressing.
