Watch a quick video that will guide you through making VELVEETA® Creamy Chicken-Bacon Potatoes. It's about as easy as baked potatoes get.
What You Need
Original recipe yields 4 servings
4 small baking potatoes (1-1/4 lb.)
1 Tbsp. oil
1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 VELVEETA Mini Blocks (4 oz.), cut into 1/2-inch cubes
1-1/2 cups frozen chopped broccoli, thawed
2 slices OSCAR MAYER Bacon, cooked, crumbled
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Let's Make It
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 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.
Remove potatoes from slow cooker; remove foil. Cut slits in tops of potatoes; top with chicken mixture and bacon.
For best results, make sure the potatoes are evenly spaced on the bottom of the slow cooker to allow the potatoes to cook evenly.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.