Recipe from VELVEETA®
6 hrs 20 mins
1 large green pepper, chopped
1 pound red potatoes (about 3), very thinly sliced
1 teaspoon paprika
8 small bone-in chicken thighs (2 lb.), skin removed
1 10 3/4 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
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.
SUBSTITUTE: Prepare using smoked paprika.
Per Serving: cal. (kcal) 460, Fat, total (g) 22, chol. (mg) 125, sat. fat (g) 8, carb. (g) 29, fiber (g) 3, sugar (g) 5, pro. (g) 36, vit. A (IU) 1215, vit. C (mg) 24, sodium (mg) 1060, calcium (mg) 303, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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