Crock Pot Chicken and Potatoes Set It and Forget It

Slow-Cooker Cheesy Chicken & Potatoes

from www.kraftrecipes.com

photo by:

kraft

While you've been out, this cozy mix of chicken and potatoes has been simmering away, getting more tender and flavorful. The cheesy 5-minute sauce tops things off.

time

prep:

15 min

total:

6 hr 20 min

servings

total:

4 servings

• 
  
• nutrition

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.