Crock-Pot Cheesy Chicken Tater Tot Casserole

I love using my Crock-Pot on the weekends since it takes just a little bit of time to throw everything together, and then I can spend the rest of the day lounging around while dinner cooks itself. I found this recipe for Cheesy Chicken Tater Tot Casserole on Pinterest, although it originates from Brandie's blog "The Country Cook".  She also has many other recipes that look amazing and I can't wait to try (with gluten-free modifications, of course).

This recipe did not need any big changes to be gluten-free, only the knowledge of which brands to use that are GF. It took me very little time to put this casserole together, and it was very delicious. I will definitely be making it again! 

Crock-Pot Cheesy Chicken Tater Tot Casserole
(Originally From: The Country Cook)

You will need:
1 (32oz) bag Ore Ida Tater Tots, frozen
1 (3oz) bag bacon bits (Oscar Meyer Real Bacon is GF) or about 6 slices of bacon
1 pound boneless skinless chicken breasts, diced
2 cups Kraft shredded cheddar cheese (I used the shredded Mexican blend instead)
3/4 cup milk
salt & pepper to taste (I also added garlic & onion powder)

Spray the slow cooker with non-stick cooking spray. 

Spread 1/2 of the frozen tater tots on the bottom of the cooker. Sprinkle 1/3 of the bacon bits and 1/3 of the cheese on top of the tots.

Add the diced chicken and spread evenly. Season with the salt and pepper (I also added garlic & onion powder) to taste. 

Layer another 1/3 of the bacon and 1/3 of the cheese on top of the chicken. Add the remaining 1/2 of the tots. Sprinkle with the remaining bacon and cheese.

Pour the milk over the entire casserole. 

Cover and cook on low for 4-6 hours, or until the chicken is cooked thoroughly.