Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Friday, April 7, 2017


1 1/2 lbs new red potatoes

1/4 cup water
1/4 cup butter
3 tbsp snipped parsley
1 tbsp lemon juice
1 tbsp snipped fresh chives
2 heads fresh dill, snipped into small pieces
salt to taste
pepper to taste
Wash potatoes then cut a strip of the peel in a ring around the center of the potatoes. Place potatoes in the crockpot or slowcooker and add the water. Sprinkle potatoes with salt, if desired. Place lid on cooker and cook potatoes on high for 2 1/2 to 3 hours. Drain well.
In a saucepan heat the butter with the parsley, lemon juice, chives, and dill. Place the potatoes in a serving bowl and pour the butter mixture over all, tossing until thoroughly coated. Sprinkle with pepper and additional salt, if needed.

Yield: 6 servings

Note: File Photo

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