Ingredients
4 cups diced peeled potatoes1-1/2 cups frozen whole kernel corn4 medium tomatoes, seeded and diced1 cup sliced carrots1/2 cup chopped onion3/4 teaspoon salt1/2 teaspoon sugar1/2 teaspoon dill weed1/8 teaspoon pepper
Preparation
In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.
