Its fall and its back to school, back to juggling a dinner plan and time to pull out that crock pot to make your evenings go easier. This chicken dish is a very simple and can be changed according to what you have on hand. This recipe calls for chicken thighs but try boneless chicken breast, turkey breast or even chicken legs. You can substitute shredded cheddar cheese for a Velveeta type or I have even added Mexican cheese sauce that you use on nachos. Be willing to experiment. That’s half the fun in cooking.
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 cup shredded sharp cheddar cheese
1 Tbsp. Worcestershire sauce
2 tablespoons Italian seasonings
1 clove garlic crushed
1 tablespoon parsley
Salt and pepper
1 large green pepper, chopped
1 lb. Red potatoes (about 3), very thinly sliced
Spray crock pot with nonstick spray. Top with peppers, potatoes and chicken. Sprinkle on paprika, Italian seasoning, garlic, Worcestershire sauce and the cream of chicken soup.
Cook on low for about 6 to 7 hours. When chicken is done remove chicken from crock pot. Add the shredded cheese to the leftover gravy in the crock pot and cover.
Turn on high for about 15 minutes until cheese is melted on the potatoes and green peppers. Remove and serve with chicken.