Slow Cooker 4-Ingredient Mulligan Stew Directions:
Rinse the red creamer potatoes under cool water and pat them dry with a clean kitchen towel. Halve each potato so the pieces are bite-sized and cook evenly.
Lightly coat the inside of a 4- to 6-quart slow cooker with cooking spray.
In a small bowl or measuring cup, whisk together the melted light butter, honey, and dried Italian herb blend until glossy and combined.
Add the potatoes to the slow cooker and pour the herb glaze evenly over the top.
Gently toss until the potatoes are coated, then arrange them so some of the cut sides touch the bottom or sides of the slow cooker.
Cover and cook on HIGH for 2 1/2 to 3 hours, or on LOW for 5 to 6 hours, until the potatoes are fork-tender but still hold their shape.
About halfway through cooking, gently stir once so the potatoes coat evenly in the glaze.
When the potatoes are tender, remove the lid and let them sit on WARM for 10 to 15 minutes so the glaze thickens slightly and clings to the potatoes.
Serve warm on a platter or in a shallow bowl, spooning any remaining herb glaze over the top. Add salt and black pepper at serving, as desired.
WW Points Calculation
Red creamer potatoes, 3 pounds: 0.00 points
Light butter, 1/4 cup: 8.00 points
Honey, 2 tablespoons: 8.00 points
Dried Italian herb blend, 2 tablespoons: 0.00 points
Points Information
Total Points: 16.00 points
Servings: 8 servings / about 3/4 cup
Points per serving: 2.00 points
Nutrition Information
Calories: 155
Protein: 3 g
Carbohydrates: 30 g
Fat: 3 g
Fiber: 3 g
Sugar: 5 g
Sodium: 45 mg
I'm waiting for your comments! Enjoy!
