Slow-Cooker Cheesy Chicken & Potatoes - cooking recipe

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
1/4 pound VELVEETA(R), cut into 1/2-inch cubes
1 tablespoon Worcestershire sauce
1/4 cup chopped fresh parsley

Preparation

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.