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    Slow-Cooker Cheesy Chicken & Potatoes


    Source of Recipe


    Kraftfoods.com

    Recipe Link: http://www.kraftrecipes.com/recipes/slow-cooker-cheesy-chicken-potatoes-128140.aspx

    List of 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

    Recipe



    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.

 

 

 

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