Start by washing the red baby potatoes thoroughly. Quarter them into bite-sized pieces, and set them aside. Dice the green and red bell peppers, as well as the yellow onion. Mince the garlic cloves.
In your Crock-Pot, add the quartered potatoes, diced bell peppers, diced onion, and minced garlic. Sprinkle the seasoned salt and smoked paprika over the vegetables.
Dollop the diced unsalted butter and drizzle the olive oil over the mixture. Season with kosher salt and black pepper to your liking.
Gently stir all the ingredients together until well combined. Cover the Crock-Pot with its lid and set it to cook on low for about 6-7 hours or on high for 3-4 hours.
Once the cooking time is up, give everything a good stir. Taste and adjust seasoning if necessary. Serve warm and enjoy your delicious Crock-Pot Breakfast Potatoes!
