Slow Cooker Scalloped Potatoes

1 cup sour cream
1 can (10 3/4 ounces) condensed cream of potato soup
1 tablespoon Worcestershire sauce
2 pounds small red potatoes (about 6), very thinly sliced
1 1/2 cups shredded triple cheddar cheese with a Touch of Philadelphia
1/2 teaspoon paprika
3 tablespoons chopped fresh chives

Mix first 3 ingredients in large bowl. Add potatoes; toss to coat. Spoon 1/3 into slow cooker sprayed with cooking spray; top with 3/4 cup cheese. Repeat layers; cover with remaining potato mixture. Cover with lid. Cook on high 3 1/2 to 4 1/2 hours (or on low 7 to 8 hours). Stir well; sprinkle with paprika and chives.

Use red potatoes — they’ll hold their shape during hours of cooking. Place sliced potatoes in a bowl of cold water until ready to cook to prevent them from darkening.