Beverly's Slow Cooker Scalloped Potatoes

1. Spray the crockery insert of your slow cooker with non-stick cooking spray. Butter flavor is good if you have it. Or use an olive oil or vegetable oil spray.
2. Mix the condensed cream of chicken soup with 1/2 cup milk.
3. Layer the ingredients in your slow cooker or Crock Pot in this order: About one-quarter of the potato slices, one-quarter of the cheddar cheese, some bacon bits, salt and pepper, and about one-quarter of the soup mixture.

1. Repeat the layers ending with soup mixture and then cover and cook on low for 7 to 9 hours.

From Beverly.

Variations

• Replace the cream of chicken soup with cream of mushroom, celery, potato, or onion.
• Add some finely chopped onion or green onion to each layer.
• Add chopped red and green bell pepper to the layers.
• Stir about 1 tablespoon of fresh chopped parsley into the soup mixture.
• Rub the sides and bottom of the crockpot with a cut garlic clove.
• When the scalloped potatoes are done, transfer them to a buttered baking dish and top them with extra cheese. Bake at 400 F for about 10 to 15 minute to brown the top. Or combine 1 cup of soft bread crumbs with 2 tablespoons of butter. Sprinkle over the top of the potatoes and bake in a 400 F oven until lightly browned.

You might also like this crock pot potato and ham casserole or this effortless hash brown potato casserole. These crockpot scalloped potatoes are made with a homemade cheese sauce, an excellent alternative if you don't care for condensed soups.