crockpot sides recipe
The Best crockpot sides recipe
I also love how it’s packed with flavor and nutrients. The combination of fresh vegetables and a touch of savory seasoning makes it a balanced side that doesn’t feel like just another carb-heavy dish. It’s great for meal prep too—you can make a big batch and reheat it throughout the week, and it keeps well for days. Plus, it’s a great way to use up seasonal produce without wasting it. My family always says it’s the kind of side that makes the whole meal feel special, even if it’s just a simple family dinner.
Easy Slow-Cooker Cheesy Potato Casserole
A comforting, creamy side that melts in the crockpot, perfect for potlucks or family dinners. Rich with cheddar and buttery potatoes, it’s simple yet satisfying.
🥘Ingredients
- 1.5 lbs baby potatoes, halved
- 2 tbsp butter
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 cup shredded sharp cheddar cheese
- ½ cup heavy cream
- 1 tbsp flour
- ½ tsp salt
- ¼ tsp black pepper
👨🍳Directions
-
1
Preheat the slow cooker to LOW. Rinse the baby potatoes, halve them, and place them in the crockpot. Sprinkle with garlic powder, onion powder, and half the butter. Cover and cook on LOW for 1 hour. -
2
While the potatoes cook, whisk together heavy cream, flour, salt, and pepper in a bowl. Slowly pour the mixture into the crockpot, stirring to combine. Stir in the remaining butter and shredded cheese until fully melted and creamy. -
3
Cover and cook on LOW for another 1.5 hours, stirring occasionally, until the potatoes are tender and the topping is bubbly and golden.
🔧Equipment
- Slow cooker
- Mixing bowls
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Slow-Cooker Cheesy Potato Casserole Works
❓ Frequently Asked Questions About Slow-Cooker Cheesy Potato Casserole
1. What are the best ways to serve this crockpot side dish?
This versatile side works equally well as a standalone dish or alongside any main course. For a hearty meal, pair it with grilled proteins like chicken, pork chops, or steak. If serving at a potluck, it complements roasted vegetables or a fresh salad. The flavors also shine when served with a simple side of crusty bread or a dollop of sour cream.
2. Can I make this recipe ahead of time and reheat it?
Yes, this dish tastes even better the next day. Store it in an airtight container in the fridge for up to three days or freeze for up to three months. When reheating, transfer it to your slow cooker on low for one to two hours, stirring occasionally, until warmed through. Avoid reheating in the microwave to prevent drying out.
3. What substitutions can I make if I don’t have one of the ingredients?
– If you’re out of garlic, use fresh minced garlic or a teaspoon of garlic powder.
– For onion, substitute with a small diced bell pepper or shallot.
– If you don’t have red wine, use apple cider vinegar or a splash of chicken broth to deepen the flavor.
– For extra moisture, add a splash of beef broth or water when cooking.
4. How do I prevent the dish from becoming too dry?
To keep this side moist, ensure you’re using enough liquid—about a cup of broth or wine. If the slow cooker dries out during cooking, add a splash of water or broth halfway through. Stirring gently at the end also helps distribute the juices evenly. If you’re using a stovetop pot, cover with a lid and simmer gently to retain moisture.
5. Can I use different types of meat for this recipe?
The original recipe calls for chicken thighs, but you can swap in ground beef, pork sausage, or even shredded rotisserie chicken for a quicker prep. For a vegetarian option, use crumbled tofu or plant-based crumbles, and adjust the seasoning slightly to enhance the savory depth.
