Ingredients

6 skinless, bone in chicken thighs

· 1 green bell pepper

· 3 large red potatoes

· 1½ teaspoons paprika

· One 10.75 ounce can cream of chicken soup

· 2 tablespoons all-purpose flour

· 1½ cup shredded cheddar cheese

· 1½ teaspoons Worcestershire sauce

· Salt and pepper

· Chopped fresh parsley, for garnish

Preparation

  1. Coat the inside of your slow cooker with non-stick cooking spray. Set it to HIGH.

  2. Remove ends and seeds from bell pepper, and dice. Wash potatoes, cut in half, and then cut into thin slices. Place the peppers and then potatoes into the bottom of the slow cooker.

  3. Sprinkle paprika over the chicken thighs, and rub to spread the seasoning evenly.

  4. Layer 3 chicken thighs on top of the potatoes. Portion half the soup over the thighs and spread to coat. Layer the remaining 3 thighs on top and then coat with remaining soup.

  5. Cover the slow cooker, and cook for 3 to 4 hours.

  6. Using a slotted spoon, remove the chicken, potatoes, and peppers to a dish; set aside.

  7. Add flour to cooking liquids, and whisk until there are no clumps. Add cheese, and stir until melted. Add Worcestershire sauce, and stir to combine. Season with salt and pepper, to taste.

  8. Plate the chicken, potatoes, and pepper. Spoon sauce over everything, and garnish with parsley.

Notes

This dish can also be cooked at LOW for 6 to 8 hours.