1Spray SC with oil. Chop the capsicums cube size and dice the potatoes thin.
2Cover bottom of SC with capsicum and potatoes. Sprinkle thighs with paprika and rub in. Place 3-4 thighs over the vegetables and cover with half the tin of chicken soup. Layer another 3-4 thighs and cover with the remainder of the soup. Cook on high 2-3 hours. Remove the chicken and vegetables and set aside.
4Add the flour to the cooking sauce and whisk out any lumps. Add the cheese and stir until melted. Add Worcestershire sauce and stir until combined. Add salt and pepper.
5Plate the chicken and vegetables and spoon over the sauce.