- 2 lbs fingerling potatoes, sliced
- 10 3/4 oz can cream of chicken soup
- 3 tbsp Dijon mustard (or to taste)
- 1 medium or large onion, sliced
- 1 green bell pepper, sliced into strips
- 1 tsp cayenne pepper
1) Place potatoes in slow cookers and cover with soup.
2) Add Dijon mustard with soup or mix in after potatoes are cooked.
3) Top with onion and bell peppers. Sprinkle with cayenne pepper. Cook on low, until potatoes are tender.