Slow Cooker Scalloped Potatoes with Chicken

Ingredients

• 0.5 teaspoon celery seed 
• 1 tablespoon cornstarch 
• 1 teaspoon parsley dried
• 0.5  bell pepper green chopped
• 1.3 cups mozzarella cheese cubed
• 0.5  onion chopped
• 0.5 teaspoon paprika 
• 2 tablespoons pressurized cheese spread canned cheez whiz® (such as )
• 10.8 ounce reduced fat condensed cream of mushroom soup canned
• 7 large russet potatoes peeled thinly sliced
• 5 servings sea salt to taste
• 10.8 ounce skim milk canned
• 20 ounce chicken breast halves boneless skinless
• 2 tablespoons water 

Equipment

• bowl
• slow cooker

Directions

1. In a large bowl, mix together the onion, green pepper, mushroom soup, milk, mozzarella cheese, cheese spread, celery seed, paprika, and parsley until thoroughly combined.
2. Pour 1/4 of the sauce into the bottom of a slow cooker.
3. Spread the potatoes over the sauce; pour the remaining sauce over the potatoes.
4. Place chicken breasts into the slow cooker, sprinkle with a pinch or 2 of sea salt, and push the chicken down into the sauce mixture.
5. Cook on low for 6 hours, then set cooker to high and cook until chicken and potatoes are very tender, 4 additional hours. During the last hour of cooking, mix cornstarch with water, and stir into the sauce to thicken.