Ingredients
- 2 lbs skinless, boneless chicken breasts, cut into 6 fillets
- 1 lb gold potatoes, cut into small wedges
- 1 10.75 oz can Campbell’s 98% Fat Free Cream of Chicken Soup
- 1/3 cup fat free chicken broth
- 1 cup reduced fat cheddar cheese, shredded
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Place potatoes in slow cooker. Season with a bit of salt and pepper.
- Season chicken breasts with paprika, salt and pepper, and place on top of potatoes.
- In a small bowl, whisk together the cream of chicken soup and the broth, and pour over the chicken and potatoes. Cover and cook on low for about 6 hours.
- Using a slotted spoon, transfer the chicken and potatoes to a separate plate (cover with a lid or foil to keep warm), and set slow cooker onto high heat.
- Stir in Worcestershire and shredded cheese to the liquid that is remaining, and mix well. Cover and cook for about 5 minutes (or until cheese is melted). Stir cheese sauce until well-blended, and spoon over chicken and potatoes.
Preparation time: 15 minute(s)
Cooking time: 6 hour(s)
