Slow-Cooker Cheesy Chicken & Potatoes

what you need

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

make it

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.

SUBSTITUTE

Prepare using smoked paprika.