- 1 large green bell pepper, chopped
- 1 pound red potatoes, very thinly sliced
- 1 teaspoon paprika
- 8 (4 ounce) boneless, skinless chicken thighs, halved
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/4 pound VELVEETA®, cut into 1/2-inch cubes
- 1 tablespoon Worcestershire sauce
- 1/4 cup chopped fresh parsley
- Place peppers in slow cooker sprayed with cooking spray; top with potatoes. Sprinkle paprika over chicken. Place 4 thighs in slow cooker; cover with soup and remaining thighs. Cover with lid.
- Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
- Use slotted spoon to transfer chicken and vegetables to platter; cover to keep warm. Set slow cooker on HIGH heat. Add VELVEETA and Worcestershire sauce to reserved liquid in slow cooker; stir. Cover with lid; cook 5 min. Stir until VELVEETA is completely melted and sauce is well blended. Spoon over chicken and vegetables; top with parsley.
03/30/2018
recipepes.com
Slow-Cooker Cheesy Chicken & Potatoes, recipe
PT15M
PT1H
5
455 calories
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