Crock-Pot Cheesy Chicken Potato & Broccoli

Bowden's Recipes

2 to 4 chicken breasts

1 large green pepper, chopped

2 cups broccoli, chopped

1 lb. red potatoes, sliced thin

1 tsp. paprika

1 can condensed cream of chicken soup

¼lb. (4 oz.) VELVEETA®, cut into ½-inch cubes

1 Tbsp. Worcestershire sauce

¼ cup chopped fresh parsley - (I used dried parsley)

Add all ingredients except for cheese in a gallon freezer bag. Seal bag and place in freezer. When ready to use thaw in fridge overnight. Cook 6 hours low. Add cheese and cook on high for 5 minutes. Stir melted cheese in.

Page footer