This was really good! Sometimes I've noticed that crock pot meals don't make good photographs-- this was one of those times. I borrowed this photo off the Kraft website. This recipe came out of their "Food and Family" magazine. I added a few things to it, though. It tasted kind of Mexican-y. We just so happened to have some verde sauce left over from a restaurant and so we put it on top of our chicken-- so delish! I would definitely recommend putting salsa or something on the top. This was super easy to make!
Ingredients:
- 1 green pepper, sliced
- 1/2 onion, sliced
- 1 pound of red potatoes, thinly sliced
- 2 pounds of chicken breasts
- 1 can of cream of chicken soup
- 4 ounces of Velveeta
- 1 tablespoon of worcestershire sauce
- 1/2 can of rotel
- seasoning
Directions:
1) Spray bottom of slow cooker with cooking spray.
2) Season veggies, chicken, and potatoes.
3) Put the pepper and onion slices in the bottom of the crock pot. Top with potatoes.
4) Place the chicken in the slow cooker and cover with soup and rotel. Cover with lid and cook on low 6-8 hours.
5) When fully cooked, use slotted spoon to transfer chicken, veggies, and potatoes to a platter. Mix Velveeta and worcestershire sauce into liquid in slow cooker. Mix until fully melted.
6) Spoon sauce over chicken, potatoes, and veggies. Serve immediately.
7) Voila!
Get Cookin'!
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