Crock Pot Chicken Thighs and Potatoes
crock pot chicken thighs
Dinner doesn't get easier than Crock Pot Chicken Thighs and Potatoes! Creamy, cheesy sauce with veggies and chicken is a sure-fire mealtime win!
green bell pepper
red bell pepper
(or 6 small potatoes)
boneless skinless chicken thighs
cream of mushroom soup
(or cream of chicken)
low-sodium chicken broth
Salt and pepper
Chopped fresh parsley
Coat the inside of your slow cooker with non-stick cooking spray.
Remove the ends and seeds from the bell peppers and then chop them. Wash the potatoes, cut them in half, and then cut them into thin slices.
Place the peppers and potatoes into the bottom of the slow cooker.
Sprinkle paprika over both sides of the chicken thighs. Rub to spread the seasoning evenly over the chicken. Layer chicken thighs on top of the potatoes. Pour corn over chicken.
In a medium mixing bowl, whisk together the soup, heavy cream, chicken broth, and Worcestershire sauce. Pour soup mixture over the chicken.
Cover the slow cooker, and cook on the LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
Uncover and add cheese to the slow cooker. Stir into the sauce until cheese is melted. Check the seasoning and add salt and pepper to taste.
Plate chicken, potatoes, and peppers as is or you can serve it over some cooked rice. Spoon more sauce over everything and garnish with chopped parsley. Serve warm.
Nutrition includes 1/4 cup of sauce in the slow cooker and 1 1/2 chicken thighs per serving.
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