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Ingredients
1/4 Cup chopped green peppers
1/2 Cup chopped onions
1 1/2 Cups diced Velveeta Light cheese
7 Medium potatoes, unpeeled, sliced
3 to 4 boneless, skinless chicken thighs, cut in half
Salt to taste
1 (10 3/4 ounce) Can cream of celery soup
1 Soup can milk
Instructions
Place layers of green peppers, onion, cheese, and potatoes in crockpot; sprinkle salt over chicken breasts and lay on top of potatoes. Combine soup and milk and pour into crockpot, pushing meat down into liquid. Cover, cook on high 1 1/2 hours. Reduce temperature to low and cook 2 to 4 hours. Test that potatoes are soft. If not, continue cooking on low another hour and test again, continuing to cook until potatoes are done.