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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 large green pepper, chopped
2
1 lb. (450 g) red potatoes (about 3), very thinly sliced
3
1 tsp. paprika
4
8 small bone-in chicken thighs (1-1/2 lb./675 g), skin removed
5
1 can (10 fl oz/284 mL) condensed cream of chicken soup
6
1/2 cup Cheez Whiz Cheese Spread
7
1 Tbsp. Lea & Perrins Worcestershire Sauce
8
1/4 cup chopped fresh parsley
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How do I make it ?
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Step 1
Place peppers in slow cooker sprayed with cooking spray; top with potatoes. Sprinkle paprika over chicken. Place 4 thighs in slow cooker; cover with soup and remaining thighs. Cover with lid. Step 2
Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). Step 3
Use slotted spoon to transfer chicken and vegetables to platter; cover to keep warm. Set slow cooker on HIGH. Add Cheez Whiz and Worcestershire sauce to reserved liquid in slow cooker; stir. Cover with lid; cook 5 min. Stir until Cheez Whiz is completely melted and sauce is well blended. Spoon over chicken and vegetables; top with parsley. Kraft Kitchen Tips!
Substitute
Prepare using smoked paprika.
Nutrition
Calories
410
Calories From Fat
0
% Daily Value
Fat 16 g
Saturated fat 6 g
30 %
Cholesterol 115 mg
Sodium 1060 mg
44 %
Carbohydrate 32 g
Fibre 4 g
Sugars 8 g
Protein 32 g
Vitamin A
10 %
Vitamin C
100 %
Calcium
10 %
Iron
25 %
Servings
4 servings, 1/4 recipe (435 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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