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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 8 |
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This is a wonderful side dish to make when garden vegetables are plentiful, recommends Terry Maly from Olathe, Kansas. The colorful combination is a great complement to any entree. Ingredients:
4 cups diced peeled potatoes |
1-1/2 cups frozen whole kernel corn or 1 can (15-1/4 ounces) whole kernel corn, drained |
4 medium tomatoes, seeded and diced |
1 cup sliced carrots |
1/2 cup chopped onion |
3/4 teaspoon salt |
1/2 teaspoon sugar |
1/2 teaspoon dill weed |
1/8 teaspoon pepper |
Directions:
1. In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender. Yield: 8 servings.
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