Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 10.5 oz condensed cream of chicken soup
  • 1 cup full-fat sour cream
  • 1/2 cup whole milk
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 tbsp Worcestershire sauce
  • 32 oz frozen tater tots
  • 1/2 cup sharp cheddar cheese, for topping
  • 2 tbsp fresh green onions, sliced

Instructions:

  1. Prepare the chicken by cutting the boneless, skinless thighs into 1-inch cubes. Season with kosher salt, black pepper, garlic powder, and onion powder.
  2. In a large mixing bowl, whisk together the condensed cream of chicken soup, sour cream, whole milk, 2 cups of shredded cheddar cheese, and Worcestershire sauce until a velvety emulsion forms.
  3. Place the seasoned chicken in the bottom of a 6-quart slow cooker and pour the cheese sauce mixture over the top, stirring gently with a silicone spatula to coat.
  4. Arrange the frozen tater tots in an even layer across the top of the chicken mixture.
  5. Cover and cook on High for 4 hours or Low for 6 hours. For the final hour, slightly vent the lid to allow moisture to escape, ensuring a crispier potato topping.
  6. Top with the remaining 1/2 cup of cheddar cheese in the last 15 minutes of cooking. Garnish with sliced green onions before serving.