Ingredients
4 medium carrots, halved lengthwise and cut into 1-inch pieces1 large sweet onion, coarsely chopped1-1/2 pounds baby red potatoes, quartered3 tablespoons butter, melted3/4 teaspoon salt1/4 teaspoon pepper1 cup frozen peas, thawed1 teaspoon grated lemon zest1/4 cup minced fresh chives
Preparation
Place carrots and onion in a 4-qt. slow cooker; top with potatoes. Drizzle with melted butter; sprinkle with salt and pepper. Cook, covered, on low until vegetables are tender, 4-5 hours.
Add peas to slow cooker. Cook, covered, on high until heated through, 10-15 minutes. Stir in lemon zest. Sprinkle with chives.
