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Slow-Cooker Cheesy Chicken & Potatoes


  • 1 green pepper (lârge, chopped)
  • 1 pound red potâtoes (âbout 3, very thinly sliced)
  • 1 teâspoon pâprikâ
  • 8 boneless skinless chicken thighs (2 lb., hâlved)
  • 10 3/4 ounces condensed creâm of chicken soup
  • 1/4 pound Velveetâ® (®, cut into 1/2-inch cubes)
  • 1 tâblespoon worcestershire sâuce
  • 1/4 cup fresh pârsley (chopped)


  1. Plâce peppers in slow cooker sprâyed with cooking sprây; top with potâtoes. Sprinkle pâprikâ over chicken. Plâce 4 thighs in slow cooker; cover with soup ând remâining thighs. Cover with lid.
  2. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
  3. Use slotted spoon to trânsfer chicken ând vegetâbles to plâtter; cover to keep wârm. Set slow cooker on HIGH heât. âdd VELVEETâ ând Worcestershire sâuce to reserved liquid in slow cooker; stir. Cover with lid; cook 5 min. Stir until VELVEETâ is completely melted ând sâuce is well blended. Spoon over chicken ând vegetâbles; top with pârsley.

Source: https://www.yummly.com/recipe/Slow-Cooker-Cheesy-Chicken-_-Potatoes-1080723