Slow Cooker New Potatoes Food

SLOW-COOKER NEW POTATOES AND SPRING VEGETABLES

Steps:

• Cut large potatoes in half as needed to make similar-size pieces. Place carrots in 5- to 6-quart slow cooker. Top with onion and potatoes; sprinkle with 1 teaspoon salt.
• Cover and cook on Low heat setting 5 to 6 hours.
• Add asparagus to cooker. Increase heat setting to High. Cover and cook 15 to 20 minutes or until asparagus is crisp-tender.
• Mix oil, dill weed, lemon peel, mustard and 1 teaspoon salt in small bowl. Pour over vegetables in cooker; stir to coat. Vegetables will hold on Low heat setting up to 2 hours; stir occasionally.

SLOW COOKER POTATOES

Steps:

• Mix together in very large mixing bowl.
• Place in a slow cooker (crock pot).
• Cover and cook on low 5-6 hours or until potatoes are tender.
• Recipe Note: This is great to take to a carry-in dinner.

SLOW COOKER NEW POTATOES

Steps:

• Combine oil and potatoes in crockpot; stir to coat.
• Sprinkle with salad dressing mix and stir until all potatoes are evenly coated.
• Cover and cook on Low 8 hours until potatoes are fork-tender.

SLOW COOKER SCALLOPED POTATOES

Steps:

• Generously spray a slow cooker with cooking spray. Place a layer of potatoes in the bottom of the slow cooker and season with salt and pepper. Repeat until all potatoes have been used.
• Melt butter in a saucepan over medium heat. Add flour and whisk until bubbling. Cook, stirring constantly, for 1 to 2 minutes. Slowly add milk and continue to cook, whisking continually, until thick, 5 to 10 minutes. Stir in garlic.
• Remove from the heat and add Cheddar cheese. Stir until cheese has melted, placing it back on the heat briefly if necessary, being careful the mixture doesn't scorch. Pour cheese sauce over the potatoes. Shake the slow cooker a bit (do not stir!) to allow cheese sauce to reach all the way to the bottom.
• Cook on Low for 8 hours or on High for 4 hours, until potatoes are tender and fully cooked.