- 4
- 15 mins
- 21 mins
4.7/5
(9 Votes)
Ingredients
- 1 large green pepper, chopped
- 1 pound red potatoes (about 3), very thinly sliced
- 1 teaspoon paprika
- 8 small bone-in chicken thighs (2 pounds), skin removed
- 1 can (10 3/4 ounces) condensed cream of chicken soup
- 1/4 pound (4 ounces) Velveeta, cut into 1/2 inch cubes
- 1 tablespoon Worcestershire sauce
- 1/4 cup parsley
Preparation
Step 1
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 minutes. Stir until Velveeta is completely melted and sauce is well blended. Spoon over chicken and vegetables; top with parsley.