Cheesy Chicken and Potatoes (Crockpot)
Recipe: #3308
December 03, 2011
Categories: Casseroles, Chicken, Peppers, Potatoes Pacific Northwest, Pacific Rim, Slow Cooker, Bone-in Pieces, Chicken Dinner, Slow Cooker Chicken, more
"One of the best crock pot meals I have ever made, quite delicious and so easy, put it all in the pot, go do whatever for the day and come home to a wonderful aroma though the house and fantastic meal. Found it in a Kraft foods little pull out, it called for 1/2 cup cheez Whiz,which we do not care for so i used 1 cup of sharp cheddar cheese, also added some cayenne pepper to the sauce."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (429.7 g)
- Calories 601.8
- Total Fat - 35.3 g
- Saturated Fat - 11.4 g
- Cholesterol - 352.6 mg
- Sodium - 442.1 mg
- Total Carbohydrate - 18.9 g
- Dietary Fiber - 4.2 g
- Sugars - 1.7 g
- Protein - 51.4 g
- Calcium - 328.6 mg
- Iron - 7.6 mg
- Vitamin C - 51.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Spray crockpot bowl with veggie spray and place green pepper on bottom; top evenly with potatoes.
Step 2
Sprinkle chicken thighs with paprika; place 4 thighs over potatoes; spread half of the soup over them; place the other 4 thighs over and spread with the rest of the soup. Cover with the lid and cook on low 6 to 8 hours (or on high 3 to 4 hours)
Step 3
Use a slotted spoon to transfer chicken and veggies to a platter, cover with foil to keep warm.
Step 4
Set crockpot to high; add Worcestshire sauce, cayenne pepper, half of the chopped parsley and cheese to reserved liquid in crockpot, mix well, cover with lid, cook for 10 to 15 minutes until cheese is completely melted and sauce is well blended; spoon over chicken on platter; sprinkle the rest of the parsley over and serve.
Tips
No special items needed.
3 Reviews
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