Start by washing your baby potatoes thoroughly, then quarter them into even pieces to ensure they cook evenly. Dice the green and red bell peppers and the yellow onion into small, uniform pieces. Mince the garlic cloves finely to distribute their flavor throughout the dish.
In a large mixing bowl, combine the quartered potatoes, diced bell peppers, onion, and minced garlic. Drizzle the olive oil over the mixture, then sprinkle in the seasoned salt, smoked paprika, black pepper, and kosher salt to taste. Toss everything gently until the potatoes and veggies are evenly coated.
Dice the unsalted butter into small pieces and add it to the mix, giving it a final gentle toss. Transfer the entire mixture into your Crock-Pot, spreading it out evenly to ensure consistent cooking.
Cover the slow cooker with its lid and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The potatoes should be fork-tender and infused with the smoky, savory flavors of the seasonings and vegetables.
Once done, give the potatoes a gentle stir and taste for seasoning. Adjust with more salt or pepper if needed. Serve hot alongside your favorite breakfast mains or add a protein like Garlic Butter Pork Chops And Potatoes for a complete meal.
