Slow Cooker Cheesy Chicken & Potatoes is an easy weeknight dinner that’ll have everyone asking for seconds!
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. Then at the end of the day, we have a delicious meal to eat – like this Slow Cooker Cheesy Chicken & Potatoes.
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.
This dish is great! Everything cooks together for a delicious flavor. It uses less expensive chicken thighs, so you can feed the family for less. (Or have lots of leftovers for the week of there’s just the two of you.) And the sauce is really really yummy! It got two thumbs up at my house, and I bet your family will love it too!
Slow Cooker Cheesy Chicken & Potatoes
- 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
Coat the inside of your slow cooker with non-stick cooking spray.
Remove the ends and seeds from the bell pepper and dice. Wash the potatoes, cut them in half, and then cut them into thin slices. (or use a mandolin to slice them.) Place the peppers and then potatoes into the bottom of the slow cooker.
Sprinkle paprika over the chicken thighs, and rub to spread the seasoning evenly.
Layer 3 chicken thighs on top of the potatoes. Spread half the soup over the thighs, and then repeat the chicken and soup layering.
Cover the slow cooker, and cook for 3 to 4 hours on HIGH.
Using a slotted spoon, remove the chicken, potatoes, and peppers to a serving dish and set aside.
Add flour to the cooking liquid, and whisk until there are no clumps. Add the cheese and stir until melted. Add the Worcestershire sauce and stir to combine. Season with salt and pepper, to taste.
Plate the chicken, potatoes, and peppers. Spoon sauce over everything, and garnish with parsley.
This dish can also be cooked on the LOW crock pot setting for 6 to 8 hours.