Slow Cooker Cheesy Cottage Potatoes

• 6 large cooked potatoes, peeled or not, cubed or diced
• 1 onion, diced
• 1/2 cup diced bell pepper
• 1 cup stale bread cubes
• 1 cup cubed sharp cheddar cheese
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon dried rosemary
• Half a stick (4 tablespoons) unsalted butter, melted
• Fresh topper: fresh rosemary leaves

1. Grease the interior of the slow cooker crock with butter or nonstick cooking spray.
2. Mix together the first 8 ingredients (through rosemary) in the prepared crock.
3. Pour the melted butter over everything and stir together gently.
4. Cover. Cook on High 2 1/2 hours. Remove the lid if you're around. Cook another 30 to 60 minutes on High, until the potatoes are hot in the center of the crock. If you're not able to remove the lid after 2 1/2 hours, the potatoes will be fine. They'll have just a bit more moisture but no less flavor.
5. Top with fresh rosemary. Serve hot.

potatoes, onion, bell pepper, bread, cheddar cheese, salt, black pepper, rosemary, unsalted butter, fresh topper

Taken from www.myrecipes.com/recipe/slow-cooker-cheesy-cottage-potatoes (may not work)