1 cup frozen peas, thawed
1/2 red pepper, chopped
1 1/2 pounds red potatoes, sliced
1/2 teaspoons seasoned salt
1/4 teaspoon ground black pepper
8 frozen chicken tenders, thawed
10 3/4 oz. condensed cream of chicken soup
1/3 pound Velveeta, 1/2" cubes
2 tablespoons dried parsley
Spray slow cooker with cooking spray. Place peas in bottom of cooker. Top with chopped red pepper, followed by the potatoes. Sprinkle seasoned salt and black pepper over potatoes. Place chicken tenders over the potatoes and season with salt and pepper to taste. Cover with soup and more ground pepper. Cover and cook on low for 6-8 hours.
With a slotted spoon, transfer chicken, potatoes, and peas onto a platter. Add cheese to cooker and heat for 5 minutes covered. Stir until completely melted. Spoon over chicken and vegetables. Garnish with parsley. Serves 4-6.
