Slow Cooker Cheesy Chicken & Potatoes

You guys.  It’s August.  Yeah.  Weird right?!?  Summer is on it’s way out, at least in my head it is.  It’s still really hot here, but I’m already thinking about pumpkin a little bit.  Summer, fall, or otherwise slow cooker dinners are one of my favorite things to make.  I can set it and forget it and at the end of the day we have a delicious meal to eat – like this Slow Cooker Cheesy Chicken & Potatoes.

Slow Cooker Cheesy Chicken & Potatoes | White Lights on Wednesday

I love the smell of food cooking and permeating all through the house.  It makes me hungry.  It gives me that feeling of satisfaction that I’m cooking for my boys.  Not to mention having the stove off is the best thing ever in 100 degree weather.

Slow Cooker Cheesy Chicken & Potatoes | White Lights on Wednesday

This dish is great!  Everything cooks together for a delicious flavor.  It uses less expensive chicken thighs, o you can feed the family (or have lots of leftovers for the week) for less.  And the sauce is really yummy!  It got two thumbs up at my house, and I bet your family will love it too!

Slow Cooker Cheesy Chicken & Potatoes | White Lights on Wednesday

Slow Cooker Cheesy Chicken & Potatoes
Prep time
Cook time
Total time
Recipe type: Main Course, Slow Cooker
Serves: 3
  • 6 skinless, bone in chicken thighs
  • 1 green bell pepper
  • 3 large red potatoes
  • 1 1/2 teaspoons paprika
  • One 10.75 ounce can cream of chicken soup
  • 2 tablespoons all-purpose flour
  • 1 1/2 cup shredded cheddar cheese
  • 1 1/2 teaspoons Worcestershire sauce
  • Salt and pepper
  • Chopped fresh parsley, for garnish
  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.
This dish can also be cooked at LOW for 6 to 8 hours.



        • says

          If you slice the breasts in half (horizontally) so they’re thinner, you can keep the 4 hour cooking time. Otherwise you’re probably looking for like 5 to 6 hours. Just check that the internal temperature is at least 180 degrees F before eating. 🙂

  1. Jackie says

    Making this tonight!! Cannot wait 🙂 I am using boneless chicken breasts. Thank you for sharing this yummy recipe.

  2. says

    Great recipe. I would love it if you joined and contribute your awesome posts at my link party at City of Creative Dreams, starts on Fridays 😀 Hope to see you there at City of Creative Dreams Link Party.

  3. Molly says

    I made this yesterday with 4 frozen chicken breasts. And left it all day on low in the crock pot. Very tasty I will be making it again! My hubby even asked for seconds. Thanks!

  4. Jenni says

    Tried making this with chicken legs instead. After adding the flour the sauce turned super thick like a paste. Had to add a bunch of chicken broth to try and save it. Will not be making this again.

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