INGREADIENT

• 4 medium carrots, halved lengthwise and cut into 1-inch pieces
• 1 large sweet onion, coarsely chopped
• 1-1/2 pounds baby red potatoes, quartered
• 3 tablespoons butter, melted
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup frozen peas, thawed
• 1 teaspoon grated lemon zest
• 1/4 cup minced fresh chives

Direction

1. 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.
2. Add peas to slow cooker. Cook, covered, on high until heated through, 10-15 minutes. Stir in lemon zest. Sprinkle with chives.