Crisp, tender potatoes with peppers and onions made EASY in the slow cooker. Perfect for holidays and always a family favorite! Brunch Ideas For a Crowd | Brunch Recipes | Brunch Menu Ideas | Brunch | Brunch Ideas | Brunch Pary
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Yield: 2 Servings
Ingredients: 3 pounds red baby potatoes — quartered (cut pieces in half again if very large; they should be a rough 1- to 1 1/2-inch dice) 1 green bell pepper — seeded and 1/2-inch diced 1 red bell pepper — seeded and 1/2-inch diced 1/2 medium yellow onion — finely diced (about 1/2 cup) 3 cloves garlic — minced Check below.
Instructions:
First step, Coat the bottom of a 5-quart or larger slow cooker with nonstick spray. Add the potatoes, green bell pepper, red bell pepper, onion, garlic, seasoned salt, paprika, and butter. Drizzle the olive oil over the top, then stir to combine.
After it, Cover and cook on high for 2 1/2 to 3 hours or on low for 4 to 5 hours, until the potatoes are fork tender. The cooking time will vary based upon your slow cooker and the size of your potatoes, so check them a bit early to ensure they do not overcook.
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