Slow-Cooker Cheesy Chicken & Potatoes

While you're out and about, these chicken thighs and cheesy potatoes will be simmering away, getting more tender and flavorful in the slow cooker.

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1 large green pepper , chopped

1 lb. red potatoes (about 3), very thinly sliced

1 tsp. paprika

8 boneless skinless chicken thigh s (2 lb.), halved

1 can (10-3/4 oz.) condensed cream of chicken soup

1/4 lb. (4 oz.) VELVEETA® , cut into 1/2-inch cubes

1 Tbsp. LEA & PERRINS Worcestershire Sauce

1/4 cup chopped fresh parsley

1. Place peppers in slow cooker sprayed with cooking spray; top with potatoes. Sprinkle paprika over chicken. Place half the thighs in slow cooker; cover with soup and remaining thighs. Cover with lid.

2. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).

3. 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.

Slow-Cooker Cheesy Chicken & Potatoes

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Instructions

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