Slow-Cooker Cheesy Chicken & Potatoes

By rrxing

Even easier - use rotisserie precooked chicken pieces, slow cook for 2 to 3 hours rather than time indicated!

Ingredients

• 1 large green pepper, chopped
• 1 lb. red potatoes (about 3), very thinly sliced
• 1 tsp. paprika
• 8 boneless skinless chicken thighs (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

Preparation

Step 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.

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.