Ingredients:

1 (1 lb. 4 oz.) pkg. refrigerated new potato wedges
1 (16 oz.) pkg. fresh baby carrots
1 stalk of celery, cut into pieces
1 (10 3/4 oz.) can condensed Cheddar cheese soup
2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
1 C frozen sweet peas, thawed
1 C Cheddar and American cheese blend, shredded

Directions:

Place the potatoes into the bottom of a slow cooker.
Add the carrots and then the celery over the potatoes.
Place the soup into a mixing bowl.
Pour the Worcestershire sauce into the soup.
Sprinkle in the salt and pepper.
Whisk, until all the ingredients are completely combined and the sauce becomes smooth.
Pour the sauce over the vegetables and gently stir to coat.
Cover and cook on low for 6 1/2 hours.
Gently stir in the peas and the cheese blend.
Cover and continue to cook on low for 20 minutes or until the carrots are tender and the cheese has completely melted.

Makes 12 servings

If you would like to spice up this vegetable dish add 1/8 tsp of cayenne pepper instead of the black pepper.  For a crunchy topping add some French fried onions to the top of the vegetables just before serving.