1. In a bowl, mix melted butter, salt, dried parsley, dried rosemary, dried thyme, dried dill, dried chives, garlic powder, and black pepper.
2. Add the potatoes to the slow cooker and pour the herb butter mixture over them. Toss to coat the potatoes evenly.
3. Cover and cook on low for 4-5 hours (2 hours on high) or until the potatoes are tender.
4. Pour the heavy cream over the potatoes and sprinkle grated white cheddar cheese on top.
5. Cover again and cook for an additional 15 minutes on high, allowing the cheese to melt and the cream to thicken.
Serve the creamy herb potatoes warm as a delicious side dish. Garnish with fresh herbs if desired. Enjoy!
