2 pounds small new potatoes, unpeeled, quartered
1 (16 ounce) package frozen green peas with pearl onions, thawed
2 (10 ounce) cans fiesta nacho cheese soup
1/2 cup milk

Sprinkle potatoes with salt and pepper, place in slow cooker sprayed with vegetable cooking spray and place on peas on top.

In saucepan, combine nacho cheese soup and milk, heat just enough to mix well and spoon over peas.

Cover and cook on LOW for 4 to 5 hours.