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.) condensed cream of chicken soup

1/4 lb. (4 oz.) Velveeta®, cut into 1/2-inch cubes

1 tbsp. lea & Perrins Worcestershire sauce

1/4 cup chopped fresh parsley

Directions:

1. Tap or click steps to mark as complete.

2. Place peppers in slow cooker sprayed with cooking spray; top with potatoes. Sprinkle paprika over chicken. Place half the thighs in slow cooker; cover with soup and remaining thighs. Cover with lid.

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

4. 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.

Bon Appetit!