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Coat the inside of your slow cooker with non-stick cooking spray.
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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.
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Place the peppers and potatoes into the bottom of the slow cooker.
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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.
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In a medium mixing bowl, whisk together the soup, heavy cream, chicken broth, and Worcestershire sauce. Pour soup mixture over the chicken.
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Cover the slow cooker, and cook on the LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
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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.
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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.