Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Stir in the garlic and sun-dried tomatoes and cook 1 minute longer; set aside.
Lightly oil a 3 1/2 -4 quart slow cooker. Arrange one half of the potatoes in the bottom of the insert. Top with half of the onion mixture. Season with salt and pepper and dot with half of the pesto. Top with a layer of the remaining potatoes, the remaining onion mixture, and the remaining pesto and season with salt and pepper. Cover and cook on low for 6 hours, until the potatoes are tender.
In a small skillet, toast the bread crums in the remaining 1 tablespoons olive oil over medium heat until golden brown. Set aside.
When ready to serve, top evenly with the bread crumbs.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	308.77 Kcal (1293 kJ)
Calories from fat	179.36 Kcal
		% Daily Value*
Total Fat	19.93g	31%
Cholesterol	7.89mg	3%
Sodium	193.94mg	8%
Potassium	637.94mg	14%
Total Carbs	28.13g	9%
Sugars	1.74g	7%
Dietary Fiber	2.47g	10%
Protein	6.76g	14%
Vitamin C	28.4mg	47%
Iron	92.2mg	512%
Calcium	147.2mg	15%

Amount Per 100 g
Calories	166.73 Kcal (698 kJ)
Calories from fat	96.85 Kcal
		% Daily Value*
Total Fat	10.76g	31%
Cholesterol	4.26mg	3%
Sodium	104.72mg	8%
Potassium	344.48mg	14%
Total Carbs	15.19g	9%
Sugars	0.94g	7%
Dietary Fiber	1.34g	10%
Protein	3.65g	14%
Vitamin C	15.4mg	47%
Iron	49.8mg	512%
Calcium	79.5mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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