Slow Cooker Scalloped Potatoes with Chicken

½ onion, chopped

½ green bell pepper, chopped

1 (10.75 ounce) can reduced fat condensed cream of mushroom soup

1 (10.75 ounce) can skim milk

1 ¼ cups cubed mozzarella cheese

2 tablespoons pressurized canned cheese spread (such as Cheez Whiz®)

½ teaspoon celery seed

½ teaspoon paprika

1 teaspoon dried parsley

5 (4 ounce) skinless, boneless chicken breast halves

7 large russet potatoes, peeled and thinly sliced

sea salt to taste

1 tablespoon cornstarch

2 tablespoons water

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. Pour 1/4 of the sauce into the bottom of a slow cooker. Spread the potatoes over the sauce; pour the remaining sauce over the potatoes. 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.

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.