Crock Pot Cheesy Chicken Vegetables #CrockPotFriday

Crock Pot Cheesy Chicken Vegetables

This Crock Pot Cheesy Chicken Vegetables recipe is my new favorite crock pot slow cooker recipe! It is creamy and cheesy and packed full of flavor.

Sometimes simple ingredients come together and make you say oh yeah! This Crock Pot Cheesy Chicken Vegetables recipe only has 5 ingredients and is delicious!

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!

How to make Crock Pot Cheesy Chicken Vegetables

• 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

1. Cut the chicken into bite-size pieces and sprinkle with the seasoned salt. Set aside.
2. Place the vegetables, soup, pepper and 2 cups of cheese into the crock pot and stir well.
3. Add the chicken to the crock pot and stir well.
4. Cook in a 4-quart crock pot on low for 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 rice.
7. Makes 4 servings.

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 2 votes

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Prep Time 8 mins

Cook Time 3 hrs

Total Time 3 hrs 8 mins

Course Main Dish

Cuisine American

Servings 4 Servings

Calories 481 kcal

Ingredients

  

1x2x3x

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

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Instructions 

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

Nutrition

Serving: 1Serving | Calories: 481kcal | Carbohydrates: 22g | Protein: 33g | Fat: 30g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 2098mg | Potassium: 530mg | Fiber: 5g | Sugar: 1g | Vitamin A: 6697IU | Vitamin C: 12mg | Calcium: 570mg | Iron: 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!