Wrap potatoes in foil and put them in a Crock-Pot for this comforting dish

2 pounds small red bliss potatoes, cut into quarters
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon paprika
1 tablespoon butter, melted
2 tablespoons extra virgin olive oil
Salt and pepper to taste
2 cups shredded cheddar cheese
Directions
1. In a large bowl, mix potatoes, oregano, basil, paprika, salt, pepper, butter and olive oil.
2. Place potatoes on a large sheet of aluminum foil.
3. Sprinkle cheese over potatoes.
4. Wrap potatoes and cheese in foil to make an open pouch.
5. Place foil pouch containing potatoes in a 6-quart slow cooker.
6. Set slow cooker to low and cook for 5 hours. Serve immediately.