Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
Nutrition facts
Servings
310 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 50mg
- Sodium: 530mg
- Total Carbohydrates: 31g
- Protein: 22g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 50%
0%
Iron 10%
0%
Calcium 25%
Recipe Source:
KraftHeinz