Slow Cooker Loaded
Cauliflower
All the indulgence of a loaded baked potato — without the potato. Cauliflower slow cooks until tender in a cheesy, savory broth, then gets stirred with plain Greek yogurt for extra creaminess and topped with crispy turkey bacon, green onion, and melted cheddar. Comfort food that works for your goals.
- Slow Cooker
- 1 bag frozen cauliflower florets (12–16 oz)
- 3 wedges Laughing Cow Original cheese spread
- ¾ cup 2% sharp cheddar cheese, shredded
- 1 cup low-sodium chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- — salt & black pepper, to taste
- Stir In
- ½ cup plain non-fat Greek yogurt
- Toppings
- 5 slices turkey bacon
- ¼ cup 2% sharp cheddar, shredded
- — green onion, sliced
- — black pepper, to finish
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1
Load the slow cooker
Add the frozen cauliflower florets to the slow cooker. Pour in the chicken broth. Cut or tear the Laughing Cow wedges into pieces and distribute evenly over the cauliflower. Add ¾ cup of the shredded cheddar, garlic powder, onion powder, salt, and pepper. Stir to combine.
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2
Slow cook
Cover and cook on low for 4 hours or high for 2 hours, until the cauliflower is very tender and the cheese is fully melted into the broth.
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3
Cook the turkey bacon
While the cauliflower finishes cooking, crisp up the turkey bacon in a skillet over medium heat until browned and crispy. Transfer to a paper towel-lined plate and let cool, then crumble or chop into pieces. Set aside for topping.
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4
Mash & stir in the Greek yogurt
Use a potato masher or the back of a large spoon to partially mash the cauliflower — aim for a creamy but slightly chunky texture, similar to mashed potatoes. Stir in the Greek yogurt until fully incorporated and smooth. Taste and adjust seasoning.
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5
Top & serve
Spoon into bowls and pile on the toppings — crumbled turkey bacon, the remaining shredded cheddar, sliced green onion, and a crack of black pepper. Serve immediately while hot.
- Greek yogurt tip: Stir it in off the heat or with the slow cooker turned off — adding it while too hot can cause it to separate. Room temperature yogurt blends in more smoothly than cold.
- Texture control: Prefer it smoother? Use an immersion blender for a fully creamy result. Like it chunkier? Just mash lightly and leave plenty of texture.
- Crispy bacon is key: Cooking the turkey bacon separately keeps it crispy so it adds real texture as a topping rather than going limp in the slow cooker.
- Make it a meal: Stir in diced cooked chicken breast or leftover rotisserie chicken to turn this into a complete high-protein main dish.
- Leftovers: Stores well in the fridge for up to 4 days. Reheat in the microwave with a splash of chicken broth stirred in to restore the creamy consistency. Add fresh toppings after reheating.