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Crocktober 10-25-13

Crock Pot Cheesy Chicken & Potatoes

1 large  green pepper, chopped
1 lb.  red potatoes (about 3), very thinly sliced
1 tsp.  paprika
8 small  bone-in chicken thighs (2 lb.), skin removed
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

Dirtections:

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 4 to 5 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.

and Digest...

 



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10/25/2013 7:44AM
Crocktober 10-25-13
Please Enter Your Comments Below
10/25/2013 8:26AM
Ingredient swaps
You can change this into a Real Food dish by swapping the velveeta for freshly grated fontina and gouda and making your own chicken veloute sauce for the canned cream of chicken soup (very easy to do).
10/29/2013 12:28PM
chicken thighs in Cheesy Chicken and Potatoes
4 or 8 thighs? The list of ingredients say 8 thighs, but the directions call for only 4 thighs.
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