Slow-Cooker Cheesy Chicken & Potatoes

• 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 King Sooper's 1 lb For $1.19 thru 02/09
• 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

1. Place peppers in slow cooker sprayed with cooking spray; top with potatoes.
2. Sprinkle paprika over chicken.
3. Place half the thighs in slow cooker; cover with soup and remaining thighs.
4. Cover with lid.
5. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
6. Use slotted spoon to transfer chicken and vegetables to platter; cover to keep warm.
7. Set slow cooker on HIGH heat.
8. Add VELVEETA and Worcestershire sauce to reserved liquid in slow cooker; stir.
9. Cover with lid; cook 5 min.
10. Stir until VELVEETA is completely melted and sauce is well blended.
11. Spoon over chicken and vegetables; top with parsley.

green pepper, red potatoes, paprika, chicken, condensed cream, velveeta, worcestershire sauce, parsley

Taken from www.kraftrecipes.com/recipes/slow-cooker-cheesy-chicken-potatoes-128140.aspx (may not work)