Double-Duty Slow-Cooked Lemony Spring Veggies

  1. Place carrots and onion in a 4-qt. slow cooker; top with potatoes. Drizzle with melted butter; sprinkle with salt and pepper. Cook, covered, on low 4-5 hours or until vegetables are tender.
  2. Add peas to slow cooker. Cook, covered, on high 10-15 minutes or until heated through. Stir in lemon zest.
  3. Reserve 3 cups potato mixture for Double-Duty Hearty Chicken & Vegetable Soup. To serve remaining potato mixture, sprinkle with chives.

carrots, sweet onion, baby red potatoes, butter, salt, pepper, frozen peas, lemon zest, fresh chives

Taken from www.tasteofhome.com/recipes/double-duty-slow-cooked-lemony-spring-veggies/ (may not work)

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