While you're out and about, these chicken thighs and cheesy potatoes will be simmering away, getting more tender and flavorful in the slow cooker.
What You Need
Original recipe yields 8 servings
1 large green pepper, chopped
1 lb. red potatoes (about 3), cut into thin slices
8 boneless skinless chicken thighs (2 lb.), cut in half
1 tsp. paprika
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
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Let's Make It
Place peppers in slow cooker sprayed with cooking spray; top with potatoes. Sprinkle chicken with paprika. Place half the chicken pieces over potatoes; top with soup and remaining chicken pieces. 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, reserving liquid in slow cooker; cover chicken and vegetables to keep warm. Add VELVEETA and Worcestershire sauce to reserved liquid in slow cooker; stir. Cover with lid; cook on HIGH 5 min. Stir until VELVEETA is completely melted and sauce is well blended. Spoon over chicken and vegetables; sprinkle with parsley.
Prepare using smoked paprika.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.