Double-Duty Slow-Cooked Lemony Spring Veggies

Directions

1. Place carrots and onion in a 4-qt. slow cooker; top with potatoes. Drizzle with melted butter; sprinkle with salt and pepper. Cook, covered, on low 4-5 hours or until vegetables are tender.
2. Add peas to slow cooker. Cook, covered, on high 10-15 minutes or until heated through. Stir in lemon zest.
3. Reserve 3 cups potato mixture for Double-Duty Hearty Chicken & Vegetable Soup. To serve remaining potato mixture, sprinkle with chives.