Ingredients
1
(1 lb. 4-oz.) pkg. refrigerated new potato wedges
1
(16-oz.) pkg. fresh baby carrots
1
medium stalk celery, cut into 1-inch pieces
1
(10 3/4-oz.) can condensed Cheddar cheese soup
2
teaspoons Worcestershire sauce
1/8
teaspoon ground red pepper (cayenne), if desired
1
cup frozen sweet peas, thawed
4
oz. (1 cup) shredded Cheddar and American cheese blend
Preparation
In 3 1/2 or 4-quart slow cooker, combine potatoes, carrots and celery. In small bowl, combine soup, Worcestershire sauce and ground red pepper; mix well. Pour soup mixture over vegetables; stir gently to coat.
Cover; cook on Low setting for 6 to 7 hours.
About 10 minutes before serving, gently stir thawed peas and cheese into vegetable mixture. Cover; cook an additional 10 minutes or until carrots are tender.
