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VELVEETA® Slow Cooker Creamy Prep Time:


Chicken & Bacon Potatoes Prep


Time: 20 min. | 20 min. | Total: 6 hours 20 min. Makes: 4 ser WHAT YOU NEED


4 small baking potatoes (1¼ lb.) 1


Tbsp. oil


½ lb. boneless skinless chicken breasts, cut into bite-size pieces


1


VELVEETA Mini Blocks (4 oz.), cut into ½-inch cubes


1½ cups frozen chopped broccoli, thawed


2 slices OSCAR MAYER Bacon, cooked, crumbled


6 hours 20 min. | MAKE IT


| 4 servings.


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 4½ 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.


IMPORTANT NOTE: For best results, make sure the potatoes are evenly spaced on the bottom of the slow cooker to allow the potatoes to cook evenly.


for additional rink-ready recipes, visit www.krafthockeyville.com/#recipes 96 FEBRUARY/MARCH 2017


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