Slow-Cooker Cheesy Chicken and Potatoes

slow cooker cheesy chicken

Recipe: Slow-Cooker Cheesy Chicken and Potatoes

Summary: While you’re out and about, this chicken and cheesy potatoes will be simmering away, getting more tender and flavorful in the slow cooker.


    • 1 large green bell pepper, chopped
    • 1 medium onion, diced
    • 2 garlic cloves, minced
    • 1 lb. red potatoes (about 4), very thinly sliced
    • 1 tsp. paprika
    • 8 small bone-in chicken thighs (2 lb.), skin removed or boneless breast
    • 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. Worcestershire sauce
    • 1/4 cup chopped fresh parsley


  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.

Preparation time: 15 minute(s)

Cooking time: 6 hour(s)

Number of servings (yield): 4

Recipe adapted from and photo courtesy of: Kraft Recipes

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