16 small new potatoes
3 tbsp. butter, cut into small pieces
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. garlic powder
black pepper to taste

Combine all ingredients in 4 1/2 quart Crock-Pot; mix well. Cover, cook on LOW for 7 hours or on HIGH for 4 hours. Remove potatoes with slotted spoon to serving dish; cover with foil to keep warm. Add 1 to 2 tablespoons water to cooking liquid and stir until well blended. Pour over potatoes.

Submitted by: Judy Brannock