Creamy Herbed Fingerling Potatoes (Slow Cooker)

Ingredients:

• 1½ pounds fingerling potatoes
• 2 tablespoons butter, melted
• 1 teaspoon salt
• 1 teaspoon freeze-dried parsley
• ½ teaspoon crushed rosemary
• ½ teaspoon dried thyme
• ½ teaspoon dried dill
• ¼ teaspoon pepper
• ½ cup heavy cream
• ½ cup shredded cheese (preferably white, I used sharp white cheddar)

Directions:

Wash potatoes and cut in half lengthwise (a few were much larger so I quartered them)

Add to crock and toss with melted butter, herbs, salt, and pepper

Cover and cook on high for 2-4 hours or low for 5-8 (depends on the size of potatoes)

Add cream and cheese and stir to coat

Return to high heat for 15-30 minutes until heated through and cheese is melted