Cheesy Chicken Vegetables

This Cheesy Chicken and Vegetables recipe is my new favorite crock pot slow cooker recipe!

It is creamy and cheesy and packed full of flavor.

This cheesy chicken and vegetables recipe only has 5 ingredients.

The entire family loved it so much that next time I make it I am doubling the recipe so there is enough so there left overs.

The crock pot was scraped clean!

Ingredients

• 2 skinless, boneless chicken breast halves, cut into bite-size pieces
• 2 teaspoons Lawry's seasoned salt
• 16-ounce bag frozen broccoli, cauliflower, and carrots thawed and drained if needed.
• one can cream of celery soup
• 2 ½ cups shredded cheddar cheese
• 1 teaspoon black pepper

How to make Cheesy Chicken Vegetables

1. Cut the chicken into bite-size pieces 1 ½ to 2 inches. Sprinkle with the seasoned salt and set aside.
2. Place the vegetables, cream soup, ground pepper and 2 cups of the shredded cheese into the crock pot. Mix well with a large spoon to combine.
3. Add the cubed chicken to the crock pot and stir the chicken in.
4. Slow cook in a 4-quart crock pot on low for 2 to 3 hours or until the chicken is cooked thoroughly.
5. Sprinkle the remaining cheese over the top and continue cooking until the cheese is melted.
6. Serve over a bed of cooked long grain white rice.
7. Makes 4 servings.

Recipe Expert Tips

• Chicken: you can substitute boneless skinless chicken thighs for the boneless white meat chicken.
• Frozen vegetables: I love the broccoli, cauliflower and carrot mix but you can use another type of frozen broccoli and cauliflower vegetable mix or a yellow squash vegetable mix.
• Cream soup: cream of chicken or cream of mushroom soup can be used instead of the cream of celery soup.
• Cooking method: This recipe can also be cooked in a baking dish in the oven. Precook the cubed chicken in a pot of boiling water before mixing it with the other ingredients. Bake at 375 F. degrees in a baking dish covered with aluminum foil for 30 minutes. Remove the foil and bake an additional 15 to 30 minutes or until bubbling.
• Cooking time: cubed chicken cooks very quickly in a slow cooker. The cooking time will depend on how large you cube the chicken. You could also leave the chicken pieces whole and shred the poultry before serving. Do not over cook or the chicken will be dry.

More chicken recipes you'll love

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Crock Pot Cheesy Chicken Vegetables

Arlene Mobley - Flour On My Face

Crock Pot Cheesy Chicken and Vegetables are served over a bed of cooked white rice. A delicious dinner any day of the week.

5 from 7 votes

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Prep Time 8 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 38 minutes mins

Course Main Dish

Cuisine American

Servings 4 Servings

Calories 478 kcal

Ingredients  

1x2x3x

• ▢ 2 large skinless boneless chicken breast halves, cut into bite-size pieces ((or skinless boneless thighs))
• ▢ 2 teaspoons seasoned salt ((I use Lawry's Seasoned Salt))
• ▢ 16 ounce bag of frozen mixed vegetables ((broccoli, cauliflower, and carrots thawed and drained if needed.))
• ▢ 1 can cream of celery soup ((or cream of chicken or mushrooms soup))
• ▢ 2 ½ cups shredded cheddar cheese
• ▢ 1 teaspoon black pepper

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Instructions 

• Cut the chicken into bite-size cubed pieces 1 ½ to 2 inches and sprinkle with the seasoned salt. Set aside.
• Mix the vegetables, cream of mushroom soup, ground black pepper and 2 cups of the shredded cheese into the crock pot and stir well.
• Add the cubed chicken pieces to the crock pot and stir well.
• Cook in a 4-quart crock pot on low for 2 1/1 to 3 hours or until the chicken is cooked thoroughly.
• Sprinkle the remaining shredded cheese over the top and continue cooking until the cheese is melted.
• Serve over a bed of cooked long grain white rice.
• Makes 4 servings.

Recipe Expert Tips

• Chicken: you can substitute boneless skinless chicken thighs for the boneless white meat chicken.
• Frozen vegetables: I love the broccoli, cauliflower and carrot mix but you can use another type of frozen broccoli and cauliflower vegetable mix or a yellow squash vegetable mix.
• Cream soup: cream of chicken or cream of mushroom soup can be used instead of the cream of celery soup.
• Cooking method: This recipe can also be cooked in a baking dish in the oven. Precook the cubed chicken in a pot of boiling water before mixing it with the other ingredients. Bake at 375 F. degrees in a baking dish covered with aluminum foil for 30 minutes. Remove the foil and bake an additional 15 to 30 minutes or until bubbling.
• Cooking time: cubed chicken cooks very quickly in a slow cooker. The cooking time will depend on how large you cube the chicken. You could also leave the chicken pieces whole and shred the poultry before serving. Do not over cook or the chicken will be dry.

Nutrition

Serving: 1ServingCalories: 478kcalCarbohydrates: 22gProtein: 34gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 119mgSodium: 2114mgPotassium: 600mgFiber: 5gSugar: 1gVitamin A: 6701IUVitamin C: 13mgCalcium: 568mgIron: 2mg

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• 4 quart Crock Pot Slow Cooker
• Lawry's Seasoned Salt

How often do you use your crock pot slow cooker? I'd love to know. Leave me a comment!