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Ingredients
2 Pounds small (2" to 3") red potatoes, cut into 1/4" thick slices
1/4 Cup green onions, sliced
2 Garlic cloves, minced
1 (10 oz) Container refrigerated Alfredo sauce
1/2 Cup half & half or milk
1/2 Teaspoon salt
1/8 Teaspoon pepper
1 1/2 Cups frozen sweet peas
Instructions
Layer half each of potatoes, onions and garlic in sprayed crockpot. In medium bowl, combine Alfredo sauce, half-and-half, salt and pepper; mix well. Spoon half of mixture over top. Layer with remaining potatoes, onions, garlic and sauce mixture. Do not stir. Cover and cook on HIGH for 3 to 4 hours.
About 30 minutes before serving, sprinkle peas over potato mixture. Cover and cook on HIGH an additional 20 to 30 minutes. Stir gently to mix peas with potatoes before serving.
NOTE: Alfredo sauce from a jar can be used in place of refrigerated sauce; use 1 1/4 cups. The flavor of dill weed complements potatoes as well as green peas. .Add 1 teaspoon of dried dill weed to the cooker when you add the peas.