potatoes in a crockpot recipe
The Best potatoes in a crockpot recipe
This recipe is also surprisingly good for you. Potatoes are packed with vitamins and fiber, and when you cook them slowly with healthy fats and herbs, they become even more nutritious. It’s not just a meal; it’s a way to eat well without feeling like you’re missing out. Plus, it’s versatile—you can serve it with grilled chicken, steak, or even just on its own with a sprinkle of fresh parsley. It’s the kind of dish that feels special on holidays or family gatherings, but it’s also great for everyday dinners when you want something comforting and satisfying. My husband and I have even used it as a make-ahead meal because it keeps well in the fridge for a few days, and it reheats beautifully. It’s that kind of recipe that makes cooking feel effortless and rewarding.
Slow Cooker Garlic Butter Potatoes
Tender, creamy potatoes infused with garlic butter and a touch of herbs, perfect for a comforting meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 lbs baby potatoes, halved
- 4 tbsp butter
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 cup chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
👨🍳Directions
-
1
Rinse the baby potatoes and pat dry with a paper towel. Place them in the slow cooker. -
2
In a mixing bowl, melt the butter over low heat. Stir in the minced garlic, thyme, rosemary, and a pinch of salt. -
3
Pour the garlic butter mixture over the potatoes in the slow cooker. Add the broth and stir gently to combine. -
4
Cover the slow cooker and cook on LOW for 2 hours, or until the potatoes are tender. -
5
Once done, fluff the potatoes with a fork. If using, stir in the Parmesan cheese and parsley. Season with additional salt and pepper if needed.
🔧Equipment
- Slow cooker
- Large mixing bowl
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, add a splash of lemon juice at the end.
- Substitute butter with olive oil for a lighter option.
- You can also add diced bell peppers or onions for extra texture.
Storage: {“shortTerm”:”Store in an airtight container in the fridge for up to 4 days.”,”longTerm”:”Freeze for up to 3 months. Reheat in the microwave or on the stovetop.”}
Watch Video Of How Slow Cooker Garlic Butter Potatoes Works
❓ Frequently Asked Questions About Slow Cooker Garlic Butter Potatoes
How do I choose the best potatoes for a crockpot recipe?
The best potatoes for crockpot recipes are typically waxy or medium-firm varieties like Russet, Yukon Gold, or red potatoes. These hold their shape well when slow-cooked, making them ideal for dishes like mashed potatoes, roasted potatoes, or even potato-based soups. Avoid overly starchy potatoes like Idaho potatoes, which can become mushy.
Should I peel the potatoes before putting them in the crockpot?
It depends on the recipe! For classic dishes like mashed potatoes or roasted potatoes, peeling can help prevent excess moisture and ensure even cooking. However, for dishes like potato soup or baked potatoes, leaving the skin on adds flavor and texture. If you’re unsure, try peeling and then checking the consistency afterward.
How long should I cook potatoes in the crockpot, and what temperature should I use?
Most potatoes take 3 to 6 hours on low heat (250°F/120°C) or 5 to 7 hours on high heat (200°F/95°C), depending on the size and type. Smaller potatoes (like cherry or baby potatoes) cook faster, while larger ones (like whole potatoes) may need extra time. Always check for tenderness—insert a knife to see if it slides in easily.
Can I add other ingredients to the crockpot potatoes while they cook?
Yes! You can safely add broth, butter, garlic, herbs, cheese, or even veggies like onions or carrots while cooking. However, avoid adding acidic ingredients (like tomatoes or vinegar) too early, as they can make the potatoes soggy. For best results, add them in the last 30–60 minutes.
What if my potatoes aren’t fully cooked when they’re done?
If the potatoes are still firm, you can finish them off on the stovetop by boiling or steaming them for 5–10 minutes until tender. Alternatively, transfer them to a baking dish and broil for 5–10 minutes at 400°F (200°C) to crisp slightly. Overcooking can make them dry, so monitor closely!
