1In 3 1/2 or 4-quart slow cooker, combine potatoes, carrots and celery. In small bowl, combine soup, Worcestershire sauce and ground red pepper; mix well. Pour soup mixture over vegetables; stir gently to coat.
2Cover; cook on Low setting for 6 to 7 hours.
3About 10 minutes before serving, gently stir thawed peas and cheese into vegetable mixture. Cover; cook an additional 10 minutes or until carrots are tender.