You know what’s really great? Frozen vegetables.
Everything outside has been noticeably dead since mid-January when the temperatures plummeted and sucked the life out of everything. I’m skeptical about where my tomatoes are coming from at a time like this, because I’m pretty sure it’s not the farm upstate.
So frozen veggies! What an idea! For these slow cooker meals, it’s a great solution. Not least of all because I’m usually only making a slow cooker meal in the first place because I am trying to save time. So if I don’t have to slice up a vegetable, that’s a big win.
One quick note about this dish – if you don’t eat dairy or you hate the idea of buttermilk, leave that ingredient out of the recipe. Another option is to top the dish with a dollop of sour cream or Greek yogurt.
What You Need:
- 5 small red potatoes…
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