Crockpot Potatoes and Green Beans

Ingredients

• 2 pounds of small to medium-sized potatoes (Yukon Gold or red potatoes)
• 2 tablespoons olive oil
• 4 cloves of garlic, minced
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
• Salt and pepper to taste
• 1 pound fresh green beans, trimmed
• 1 tablespoon lemon juice (optional)
• 1 tablespoon butter or olive oil for richness

Instructions

1. Wash the potatoes under cold water, scrubbing them gently. Cut them into evenly sized halves or quarters.
2. In a large mixing bowl, combine the cut potatoes with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Toss until well coated.
3. Place the seasoned potatoes in the slow cooker, spreading them evenly across the bottom.
4. On top of the potatoes, add the trimmed green beans. Drizzle with lemon juice if using.
5. Dot the green beans with butter or drizzle with olive oil.
6. Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours.
7. Once cooked, gently stir the mixture to combine the flavors and serve warm.