Categories: Breakfast
Ingredients
- 3 pounds russet potatoes, peeled and diced into 1/2-inch pieces
- 1 red bell pepper, diced
- 4 tablespoons unsalted butter, cut into pieces
- 4 ounces cream cheese, cut into chunks
- 2 tablespoons reduced sodium chicken base*
- 1 teaspoon kosher salt, to taste
- 1 1/2 cups half-and-half
- 1 (16 oz) package Dry Aged Jones Dairy Farm Bacon, cooked and crumbled
- 2 cups freshly shredded sharp cheddar cheese
- 1 cup freshly shredded pepper Jack cheese
- 2 tablespoons chopped fresh parsley leaves
Directions
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Pour diced potatoes into 6-quart slow cooker. Scatter butter and cream cheese over potatoes. Add chicken base and salt. Pour in half-and-half. Stir to combine and smooth into one even layer coated in sauce.
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Cover and cook on high for 2 to 3 hours or 4 to 6 hours on low, until potatoes are fork tender. Stir once halfway through cook time, making sure to smooth into one layer so well coated with sauce.
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Once potatoes are ready, add cheese and bacon. Stir to combine. Cover and cook for 10 minutes, until cheese is melted. Transfer to serving dish and serve with garnishes of parsley and additional crumbled bacon, if desired.