5-Ingredient Slow Cooker Savory Russet Disks Directions:
Scrub the potatoes well and pat dry.
Slice the potatoes into even ¼-inch rounds.
Lightly coat the inside of a 5- to 6-quart slow cooker with a small amount of the melted butter.
Stand the potato slices upright in snug rows inside the slow cooker.
Whisk together the remaining melted butter, chicken broth, onion and herb seasoning, and kosher salt.
Pour the broth mixture evenly over the potato slices.
Cover and cook on LOW for 5 to 6 hours, or on HIGH for 3 to 4 hours, until the potatoes are tender.
Spoon the cooking liquid from the bottom over the potatoes before serving.
Serve hot from the slow cooker.
WW Points Calculation
Russet potatoes, 3 lb: 38.00 points
Unsalted butter, 1 tbsp: 5.00 points
Low-sodium chicken broth, 1 ½ cups: 0.00 points
Salt-free onion and herb seasoning, 2 tbsp: 0.00 points
Kosher salt, ½ tsp: 0.00 points
Points Information
Total Points: 43.00
Servings: 10 servings, about ¾ cup potato disks per serving
Points per serving: 4.30
Nutrition Information
Calories: 116
Fat: 1.5 g
Protein: 3 g
Carbohydrates: 25 g
Sugar: 1 g
Sodium: 210 mg
I'm waiting for your comments! Enjoy!
