16 small red potatoes (about 2 lbs)

1 rib celery, sliced

1 med carrot, sliced

1/4 c finely chopped onion

2 c chicken broth

1 tbs minced fresh parsley

1 1/2 tsp salt, divided

1 tsp pepper, divided

1 clove garlic, minced

2 tbs butter, melted

additional minced fresh parsley

Place potatoes, celery, carrot and onion in a 4 qt slow cooker. In a small bowl, mix broth, parsley, 1 tsp salt, 1/2 tsp pepper and garlic; pour over veggies. Cook, covered, on LOW 6-8 hours or until potatoes are tender.

Transfer potatoes from slow cooker to a 15″x10″x1″ pan; discard cooking liquid and veggies or save for another use. Using bottom of a measuring cup, flatten the potatoes slightly. Transfer to a lg bowl; drizzle with butter. Sprinkle with the remaining salt and pepper; toss to coat. Sprinkle with additional parsley.

8 servings