2 lbs Fingerling potatoes, sliced
10 3/4 oz Can cream of chicken soup
3 Tbsp Dijon Mustard (to taste)
1 medium or large Onion, sliced
1 Green bell pepper, sliced into strips
1 tsp Cayenne pepper

Place potatoes in crock pot and cover with soup. (add dijon mustard with soup our mix in when potatoes are finished cooking) Top with onion and bell peppers. Sprinkle with cayenne pepper. Cook on low, until potatoes are tender. 

6 large Russet potatoes can be substituted for Fingerling potatoes.

Serves 4