Cheesy Chicken and Potatoes

[mos]

Cheesy Chicken and Potatoes
1 green pepper, chopped
1 lb red potatoes (about 3), very thinly sliced
1 tsp paprika
8 boneless skinless chicken thighs (2 lb.), halved
10-3/4-oz can condensed cream of chicken soup
4 oz American cheese, cut into 1/2-inch cubes
1 tbs Worcestershire sauce
1/4 cup chopped fresh parsley
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.
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 American cheese and Worcestershire sauce to reserved liquid in slow cooker.

Stir. Cover with lid. Cook 5 min.

Stir until cheese is completely melted and sauce is well blended. Spoon over chicken and vegetables. Top with parsley.

Serves 8

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