Crock-Pot Cheesy Chicken Potato & Broccoli
Crock-Pot Cheesy Chicken Potato & Broccoli
- 2-4 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
- 1/4 lb. 4 oz. VELVEETA®, cut into 1/2-inch cubes
- 1 Tbsp. Worcestershire sauce
- 1/4 cup chopped fresh 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.
Hi Melissa, I’ve never had a problem with the potatoes turning black. I typically use the freezer meals within a few weeks.
This really looks delicious… I’m pinning.
I really like this easy Crock Pot meal It looks so cheesy and delicious. I will have to make this and see how it turns out. This would be a good easy Sunday dinner to make.
This is my type of meal. Cooking in the Crock Pot is so easy and everything always turns out so yummy. This is such a yummy recipe and I am going to make it. It is nice to cook in a Crock Pot, especially in the Summer.