Slow Cooker Cheesy Chicken & Potatoes

Prep: 15 min       Total: 6 hrs. 20 min.      Servings:  4

What You Need:

1 green pepper, chopped (I left this out)
1lb. red potatoes (about 3), very thinly sliced  (I added a few more potatoes)
1 tsp. paprika
8 small boneless chicken thighs
1 can (10-3/4 oz.) condensed cream of chicken soup
1/4 lb. (4 oz.) VELVEETA®, cut into 1/2-inch cubes ( I added just a little bit more cheese)
1Tbsp. Worcestershire sauce
1/4 cup chopped fresh parsley (I used parsley flakes)

Make It


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.

Recipe from Kraft Foods