Slow Cooker Tuscan Baby Potatoes Directions:
Lightly grease the insert of a 6-quart slow cooker with nonstick spray.
Add the halved baby potatoes and spread into an even layer.
In a medium bowl, whisk together the fat-free half and half, chopped and drained sun-dried tomatoes, 1 tablespoon sun-dried tomato oil, grated reduced-fat parmesan, minced garlic, Italian seasoning, kosher salt, black pepper, and crushed red pepper flakes if using until fully combined.
Pour the mixture evenly over the potatoes, ensuring they are well coated.
Do not add the optional butter for point calculation accuracy.
Cover and cook on LOW for 4 hours or HIGH for 2 hours 30 minutes until potatoes are fork-tender and sauce is thick and creamy.
Stir once at the 2-hour mark if cooking on LOW.
Taste and adjust salt if needed.
Sprinkle with chopped parsley or basil immediately before serving.
Serve hot directly from the slow cooker.
WW Points Calculation
Baby potatoes (2 1/2 lb) – 0.00
Fat-free half and half (1 cup) – 0.00
Sun-dried tomatoes, drained (1/3 cup) – 2.00
Sun-dried tomato oil (1 tbsp) – 4.00
Reduced-fat parmesan cheese (3/4 cup) – 9.00
Garlic, Italian seasoning, kosher salt, black pepper, parsley – 0.00
Optional butter (1 tbsp) – not included
Optional red pepper flakes – 0.00
Points Information:
Total Points: 15.00
Servings: 6 servings (1 cup / 8 oz per serving)
Points per serving: 2.50
Nutrition Information
Calories: 205
Fat: 6g
Protein: 9g
Carbohydrates: 30g
Sugar: 4g
Sodium: 470mg
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