Velveeta Slow Cooker Creamy Chicken and Bacon Potatoes
Servings and Ingredients
|1 ¼ lbs. (about 4 small) baking potatoes|
|1 tbsp. oil|
|½ lbs. boneless skinless chicken breasts, cut into bite-sized pieces|
|1 (4 oz) Velveeta Mini Block, cut into 1/2-inch cubes|
|1 ½ c. frozen chopped broccoli, thawed|
|2 slice(s) Oscar Mayer Bacon, cooked, crumbled|
- Prick potatoes with fork. Wrap individually in foil; place in slow cooker. Cover with lid. Cook on LOW 6 to 7 hours or on HIGH 4 to 4 1/2 hours.
- Heat oil in medium skillet on medium heat. Add chicken; cook 8 to 10 minutes, stirring frequently, until internal temperature is 165F. Add Velveeta and broccoli; cook and stir 3 to 4 minutes, or until Velveeta is completely melted and broccoli is heated through.
- Remove potatoes from slow cooker; remove foil. Cut slits in tops of potatoes; top with chicken mixture and bacon.
310 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 50mg
- Sodium: 530mg
- Total Carbohydrates: 31g
- Protein: 22g
Vitamin A 20%
Vitamin C 50%