Creamy Slow Cooker Herb Potatoes

INGREDIENTS:

1 1/2 lbs fingerling or baby potatoes

3 tablespoons butter, melted

1 teaspoon salt

1 teaspoon dried parsley

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

1/2 teaspoon dried dill

1/2 teaspoon dried chives

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1/2 cup heavy cream

1/2 cup white cheddar cheese, grated

DIRECTIONS:

Slice potatoes in half lengthwise.

Place in a 4-quart slow cooker, then toss with melted butter. Add parsley, rosemary, thyme, dill, chives, and garlic powder, then season with salt and pepper and stir to combine.

Cover and cook on low for 4 hours or high for 2 hours.

Stir in heavy cream and cheese. Cover and cook on high until cheese has melted, about 15 minutes more.

Adjust seasoning as needed and serve. Enjoy!