Instructions

• Spray the bottom and sides of a slow cooker (at least 5 quarts) with nonstick spray.
• Quarter 3 pounds red baby potatoes. Dice 1 green bell pepper, 1 red bell pepper, and 1 small yellow onion. Mince 4 cloves garlic.
• Put the quartered potatoes, diced green and red bell peppers, diced onion, and minced garlic into the prepared slow cooker.
• Sprinkle 1 3/4 teaspoons seasoned salt and 2 teaspoons smoked paprika evenly over the vegetables.
• Scatter 2 1/2 tablespoons unsalted butter (diced) over the top, drizzle 1 1/2 tablespoons olive oil, then stir well so the potatoes and vegetables are evenly coated.
• Cover and cook on HIGH for 2 1/2 to 3 hours or on LOW for 4 to 5 hours, until the potatoes are fork-tender. Begin checking for doneness about 30 minutes before the minimum cook time to avoid overcooking.
• When the potatoes are tender, uncover and stir. If there is excess liquid, drain or spoon off as desired.
• Season with kosher salt and black pepper to taste and serve hot.