• Cut potatoes in half lengthwise and then crosswise into pieces. Toss potato pieces and onions with oil in small bowl until thoroughly coated. Place potato pieces and onions in 11/2-quart soufflé dish. Add Italian seasoning and pepper. Mix well. Cover dish tightly with aluminum foil.
• Tear off three 18 × 3-inch strips of heavy-duty aluminum foil. Lay the strips on a flat surface, cross the strips so that they resemble wheel spokes.
• Place soufflé dish in center of strips. Pull foil strips up and over dish and place dish into slow cooker, using foil strips as handles.
• Pour hot water to about 11/2 inches below top of soufflé dish. Cover and cook on LOW 7 to 8 hours.
• Use foil handles to lift out dish from slow cooker. Stir tomato, feta and olives into potato mixture.

Enjoy! Have a great weekend!

Lisa