3-Ingredient Slow Cooker Amish Peasant Potatoes Directions:
Lightly coat the inside of a 4- to 6-quart slow cooker with cooking spray.
Scrub the potatoes well, pat them dry, and cut each potato into 6 to 8 thick wedges.
Arrange the potato wedges in a slightly overlapping layer in the slow cooker.
Pour the chicken broth evenly over the potatoes. The wedges should be partially submerged rather than completely covered.
Distribute the pieces of light butter evenly over the potatoes.
Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours.
Cook until the potatoes are fork-tender but still hold their wedge shape.
Gently divide the potatoes among serving bowls and spoon some of the buttery broth over each portion.
Season with salt and freshly ground black pepper at the table, if desired.
WW Points Calculation:
Yukon Gold potatoes: 0 points
Swanson Unsalted Chicken Broth: 0 points
Land O Lakes Light Butter with Canola Oil: 12 points
Points Information:
Total Points: 12.00 points
Servings: 6 servings / about 1 1/2 cups each portion
Points per serving: 2.00 points
Nutrition Information:
Calories: 185
Protein: 4 g
Carbohydrates: 34 g
Fat: 4 g
Fiber: 3 g
Sugar: 2 g
Sodium: 80 mg
I'm waiting for your comments! Enjoy!
