Slow-Cooker Cheesy Chicken & Potatoes

This is actually the meal that my husband made on Tuesday.  C does not like to cook at all, and the original plan did not involve him having to make dinner at all.  The original plan was that I would drive home on my lunch hour (since I don't work far from where we live) and I would quickly throw everything in the slow-cooker since the recipe was very simple.  Well, a friend of mine suggested that we could walk to my house, she could assist me in the prep, and then we'd walk back to work.  GREAT IDEA!  However, it really helps that if you are going to walk home at lunch time to bring your house keys.  Needless to say, we didn't get this put in the slow-cooker over lunch hour, but we did get in a great walk.  Luckily, C got done with work around 1:30, so he was able to put everything together (and did a great job).

This recipe is also from Kraft Food and Family magazine - Slow-Cooker Cheesy Chicken & Potatoes.  Overall, I thought it was really good.  We don't often use chicken thighs in our cooking, but it was a nice switch from chicken breasts that we normally use.  I did slightly change the recipe, as it calls for bone-in chicken, but I just find it easier to use boneless.  I also used new potatoes instead of red potatoes because that is what we had in our house.

SLOW-COOKER CHEESY CHICKEN & POTATOES

Servings: 4

Prep Time: 15 minutes

Cook time: 3 to 4 hours

Ingredients:

1 large green pepper, chopped

1 lb.  new potatoes (about 3), very thinly sliced

1 tsp. paprika

8 small  boneless skinless chicken thighs (2 lb.)

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  dried parsley

Directions:

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.