Categories: chicken- main dish meat

Ingredients

• 1 large green pepper, chopped
• 1 lb. red potatoes, (about 3), very thinly sliced
• 1 tsp. paprika
• 8 boneless, skinless chicken thighs (2 lb.), halved
• 1 can (10 3/4 oz.) cream of chicken soup
• 1/4 lb. Velveeta cut into 1/2-inch cubes
• 1 Tbsp. Worcestershire sauce
• 1/4 cup chopped fresh parsley

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 a slotted spoon to transfer chicken and vegetables to a 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.

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