Ingredients
- 3 pounds red baby potatoes quartered
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 small yellow onion diced
- 4 cloves garlic minced
- 1 3/4 teaspoons seasoned salt
- 2 teaspoons smoked paprika
- 2 1/2 tablespoons unsalted butter diced
- 1 1/2 tablespoons olive oil
- Kosher salt to taste
- Black pepper to taste
Instructions
- Spray the bottom of a slow cooker (at least 5 quarts large) with nonstick spray. Add the quartered potatoes, chopped green and red bell peppers, onion, minced garlic, seasoned salt, and smoked paprika.
- Next, include the diced butter and drizzle olive oil over the mixture, then stir well to combine.
- 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. Check them a bit early to ensure they do not overcook.
- Stir the cooked potatoes and drain any excess liquid, if desired. Then, add more salt and pepper to taste. Serve hot.
