Use a 6-quart slow cooker. Put only the potatoes and water into the slow cooker. Cover and cook on low for 5-6 hours or until the potatoes are fork tender.

Drain the accumulated liquid and put the potatoes back in the slow cooker. Toss the potatoes with melted butter, lemon juice, parsley, sliced green onions, dill, salt, and pepper. Keep the potatoes on the warm setting and serve right out of the pot.