Slow-Cooker Cheesy Chicken & Potatoes

Ingredients

• 10 oz cream of chicken soup canned
• 0.3 cup parsley fresh chopped
• 1 large bell pepper green chopped
• 1 tsp paprika 
• 1 lb potatoes red very thinly sliced ( 3)
• 2 lb chicken thighs boneless skinless halved
• 1 Tbsp lea & perrins worcestershire sauce 
• 4 oz velveetaâ cut into 1/2-inch cubes
• 4 oz velveetaâ cut into 1/2-inch cubes

Equipment

• slotted spoon
• slow cooker

Directions

1. Place peppers in slow cooker sprayed with cooking spray; top with potatoes.
2. Sprinkle paprika over chicken.
3. Place half the thighs in slow cooker; cover with soup and remaining thighs. Cover with lid.
4. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
5. Use slotted spoon to transfer chicken and vegetables to platter; cover to keep warm. Set slow cooker on HIGH heat.
6. 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.