Slow Cooker Potato and Onion Bake Directions:
Lightly grease a 4 to 6 quart slow cooker with a small amount of butter.
Slice the potatoes into even 1/8-inch rounds for consistent cooking.
Slice the onions into thin strips about 1/8 to 1/4-inch thick.
Drizzle 1 to 2 tsp melted butter into the bottom of the slow cooker and tilt to coat.
Layer potatoes evenly, slightly overlapping, then add a layer of onions on top.
Drizzle a small amount of melted butter over each layer.
Repeat layering potatoes, onions, and butter until all ingredients are used.
Finish with remaining butter over the top layer.
Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours until potatoes are fork tender.
Let rest uncovered for 10 minutes before serving to allow juices to thicken.
Serve by scooping through all layers and spooning juices over each portion.
WW Points Calculation
Butter (3 tbsp): 18.00
Potatoes + onions: 0.00
Points Information:
Total Points: 18.00
Servings: 6 servings, about 1 cup each
Points per serving: 3.00
Nutrition Information
Calories 180
Fat 7.0g
Protein 3.5g
Carbohydrates 28.0g
Sugar 3.5g
Sodium 90mg
I'm waiting for your comments! Enjoy!
