Slow-Cooker Cheesy Chicken and Potatoes

Photo and recipe credit

Ingredients

1 large green pepper, chopped
1 lb. red potatoes (about 3), very thinly sliced
1 tsp. paprika
8 small bone-in chicken thighs (2 lb.), skin removed
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

Directions

  1. 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.
  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.
Ingredients: Bell Pepper, Cheese, Chicken, Potatoes
Meal Type: Main Dish, Egg Free
Categories: Meat and Poultry, Slow Cooker

Leave a Review/Reply

Want to see your picture by your comment? Get your custom avatar by registering for free at Gravatar.

Your email address will not be published. Required fields are marked *

Rate this recipe:
X