Ingredients
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4 small baking potatoes (1 1/4 lb)
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1 tbsp oil
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1/2 lb boneless skinless chicken breast, cut into bite-size pieces
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1 Velveeta ® Mini Block (4 oz), cut into ½-inch cubes
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1 1/2 cup frozen chopped broccoli, thawed
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2 slices Oscar Mayer ™ bacon, cooked, crumbled
Steps
1
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 41/2 hours).
2
Heat oil in medium skillet on medium heat. Add chicken; cook 8 to 10 min. or until done, stirring frequently. Add VELVEETA® and broccoli; cook and stir 3 to 4 min. or until VELVEETA is completely melted and broccoli is heated through.
3
Remove potatoes from slow cooker; remove foil. Cut slits in tops of potatoes; top with chicken mixture and bacon.
Tips
For best results, make sure the potatoes are evenly spaced on the bottom of the slow cooker to allow the potatoes to cook evenly.
Comments
Recipe provided by Kraft Heinz Company.