Slow-Cooker Cheesy Chicken & Potatoes

1 large green pepper, chopped

1 lb.  red potatoes (about 3), very thinly sliced

1 tsp. paprika

8 small  bone-in chicken thighs (2 lb.), skin removed

1 can (10-3/4 oz.) condensed cream of chicken soup

1/4 lb.  (4 oz.) VELVEETA®, cut into 1/2-inch cubes

1 Tbsp. Worcestershire sauce

1/4 cup  chopped fresh parsley

 

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.
COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
USE slotted spoon to transfer chicken and vegetables to platter; cover to keep warm. Set slow cooker on HIGH heat. Add VELVEETA and Worcestershire sauce to reserved liquid in slow cooker; stir. Cover with lid; cook 5 min. Stir until VELVEETA is completely melted and sauce is well blended. Spoon over chicken and vegetables; top with parsley.