Slow-Cooker Cheesy Chicken And Potatoes

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

Prep time: 15 minute(s)

Cook time: 6 hour(s)

Servings (yield): 4

1 large green bell pepper, chopped

1 medium onion, diced

2 garlic cloves, minced

1 lb. red potatoes (about 4), very thinly sliced

1 tsp. paprika

8 small bone-in chicken thighs (2 lb.), skin removed or boneless breast

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. 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.