Slow-Cooker Cheesy Chicken & Potatoes recipe

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Ingredients

1 large green bell pepper, chopped
1 pound red potatoes, very thinly sliced
1 teaspoon paprika
8 (4 ounce) boneless, skinless chicken thighs, halved
1 (10.75 ounce) can condensed cream of chicken soup
¼ pound VELVEETA®, cut into 1/2-inch cubes
1 tablespoon Worcestershire sauce
¼ cup chopped fresh parsley

Nutrition Info

300.9 calories
carbohydrate: 14.8 g
cholesterol: 78.4 mg
fat: 16.7 g
fiber: 1.5 g
protein: 22.3 g
saturatedFat: 5.8 g
servingSize: -
sodium: 539.8 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  2. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).

  3. 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.

Recipe Yield

8 servings

Recipe Note

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.

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