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®, cut into 1/2-inch cubes
• 1 tablespoon Worcestershire sauce
• 1/4 cup chopped fresh parsley

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Instructions

1. 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.
2. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
3. 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.