Velveeta® Slow Cooker Creamy Chicken & Bacon Potatoes Ad

• 4 small baking potatoes (1-1/4 lb.)
• 1 tablespoon oil
• 1/2 pound 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

1. 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).
2. 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.
3. Remove potatoes from slow cooker; remove foil. Cut slits in tops of potatoes; top with chicken mixture and bacon.

baking potatoes, oil, chicken breasts, broccoli, bacon

Taken from www.myrecipes.com/recipe/velveeta-slow-cooker-creamy-chicken-bacon-potatoes (may not work)