Ingredients
16 small red potatoes (about 2 pounds)1 celery rib, sliced1 medium carrot, sliced1/4 cup finely chopped onion2 cups chicken broth1 tablespoon minced fresh parsley1-1/2 teaspoons salt, divided1 teaspoon pepper, divided1 garlic clove, minced2 tablespoons butter, meltedAdditional minced fresh parsley
Preparation
Place potatoes, celery, carrot and onion in a 4-qt. slow cooker. In a small bowl, mix broth, parsley, 1 teaspoon salt, 1/2 teaspoon pepper and garlic; pour over vegetables. Cook, covered, on low 6-8 hours or until potatoes are tender.
Transfer potatoes from slow cooker to a 15x10x1-in. pan; discard cooking liquid and vegetables (or save for another use). Using the bottom of a measuring cup, flatten potatoes slightly. Transfer to a large bowl; drizzle with butter. Sprinkle with remaining salt and pepper; toss to coat. Sprinkle with additional parsley.
