Kick back and relax while your crockpot does all the work! These 20 creamy potato recipes transform simple ingredients into comforting, hands-off meals perfect for hectic weeknights. From cheesy scalloped potatoes to loaded potato soup, you’ll find easy, crowd-pleasing dishes that deliver cozy satisfaction with minimal effort. Ready to make dinner a breeze? Let’s dive into these delicious, slow-cooked favorites!
Creamy Garlic Parmesan Crockpot Potatoes
Radiating with rustic charm and sophisticated flavor, these creamy garlic Parmesan potatoes transform humble ingredients into an elegant side dish worthy of any gathering. Slow-cooked to perfection in your crockpot, they develop a velvety texture that melds beautifully with the aromatic garlic and nutty Parmesan. This hands-off approach allows the flavors to deepen while filling your kitchen with an irresistible aroma that promises comfort and refinement in every bite.
Ingredients
– 3 pounds Yukon Gold potatoes, peeled and sliced ¼-inch thick (waxy varieties hold shape best)
– 1 cup heavy cream (for richest texture)
– ½ cup grated Parmesan cheese (freshly grated melts smoother)
– 4 cloves garlic, minced (adjust for preference)
– 2 tablespoons unsalted butter, cubed (salted works but reduce added salt)
– 1 teaspoon dried thyme (or 1 tbsp fresh)
– ½ teaspoon black pepper
– ½ teaspoon salt (add more after cooking if needed)
– ¼ teaspoon red pepper flakes (optional for subtle heat)
Instructions
1. Lightly grease the interior of a 6-quart slow cooker with butter or cooking spray to prevent sticking.
2. Arrange the sliced potatoes in even layers within the slow cooker, distributing them uniformly for consistent cooking.
3. Sprinkle the minced garlic, dried thyme, salt, black pepper, and optional red pepper flakes evenly over the potato layers.
4. Pour the heavy cream slowly over the potatoes, ensuring it seeps between the layers to coat them thoroughly.
5. Dot the surface with cubed butter pieces, which will melt and enrich the cream sauce as it cooks.
6. Cover the slow cooker and cook on LOW heat for 5-6 hours until the potatoes are fork-tender but not mushy.
7. Uncover and sprinkle the grated Parmesan cheese evenly across the top of the potatoes.
8. Replace the lid and continue cooking on LOW for another 15-20 minutes until the cheese is fully melted and incorporated.
9. Gently stir the potatoes to combine the melted cheese and creamy sauce throughout the dish.
10. Let the potatoes rest for 5 minutes off heat to allow the sauce to thicken slightly before serving.
Zestfully creamy with a subtle garlic undertone, these potatoes achieve a luxurious texture that holds its shape while melting tenderly on the tongue. The nutty Parmesan creates a golden-speckled surface that contrasts beautifully with the pale, velvety interior. For an elegant presentation, garnish with fresh thyme sprigs and serve alongside roasted chicken or as the star of a vegetarian feast.
Slow Cooker Loaded Potato Soup
Just imagine coming home to the rich, comforting aroma of potatoes and cheese simmering gently all day. This slow cooker loaded potato soup transforms humble ingredients into an elegant, velvety masterpiece that feels both rustic and refined. Perfect for chilly evenings when only the creamiest comfort food will do.
Ingredients
– 6 medium russet potatoes, peeled and diced into 1-inch cubes (about 8 cups)
– 1 large yellow onion, finely chopped (about 1 cup)
– 4 cups chicken broth (or vegetable broth for vegetarian option)
– 1 cup heavy cream
– 8 oz sharp cheddar cheese, shredded (reserve ¼ cup for garnish)
– 6 slices thick-cut bacon, cooked and crumbled (reserve 2 tbsp for garnish)
– ½ cup sour cream
– 3 tbsp unsalted butter
– 2 cloves garlic, minced
– 1 tsp kosher salt
– ½ tsp black pepper
– ¼ cup chopped fresh chives (for garnish)
Instructions
1. Combine diced potatoes, chopped onion, minced garlic, chicken broth, salt, and pepper in a 6-quart slow cooker.
2. Cover and cook on LOW heat for 7 hours or HIGH heat for 4 hours until potatoes are fork-tender.
3. Use a potato masher to partially mash the soup, leaving some chunks for texture.
4. Stir in heavy cream, shredded cheddar cheese (reserving ¼ cup), and butter until fully incorporated.
5. Cover and cook on HIGH for an additional 30 minutes until heated through and slightly thickened.
6. Ladle soup into bowls and top with reserved shredded cheddar, crumbled bacon, sour cream, and fresh chives.
Gloriously creamy with tender potato chunks throughout, this soup achieves perfect balance between richness and comfort. The sharp cheddar melts into velvety ribbons while the bacon adds smoky crunch. For an elegant presentation, serve in hollowed bread bowls or garnish with extra chive blossoms for a touch of floral sophistication.
Crockpot Cheesy Scalloped Potatoes
Beneath their humble appearance lies a dish of remarkable sophistication—creamy, thinly sliced potatoes layered with rich cheese and aromatic seasonings, transformed effortlessly in your slow cooker into a side worthy of any holiday table or cozy weeknight dinner. This Crockpot Cheesy Scalloped Potatoes recipe delivers tender, melt-in-your-mouth texture with minimal hands-on effort, allowing the gentle heat to coax out the potatoes’ natural sweetness while the cheese forms a luscious, golden blanket.
Ingredients
– 3 pounds Yukon Gold potatoes, peeled and thinly sliced (about ⅛-inch thick for even cooking)
– 1 medium yellow onion, thinly sliced (use a mandoline for uniform slices)
– 2 cups shredded sharp cheddar cheese (freshly grated melts more smoothly than pre-shredded)
– 1 ½ cups heavy cream (for richest results, or substitute half-and-half for lighter texture)
– ½ cup whole milk (adds creaminess without overwhelming richness)
– 3 cloves garlic, minced (adjust to taste for more pronounced flavor)
– 2 tablespoons unsalted butter, cut into small pieces (for dotting between layers)
– 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
– ½ teaspoon freshly ground black pepper (freshly cracked provides best flavor)
– 1 teaspoon kosher salt (adjust to taste based on potato variety)
Instructions
1. Lightly grease the interior of a 6-quart slow cooker with butter or non-stick spray to prevent sticking. 2. Arrange one-third of the thinly sliced potatoes in an even layer across the bottom of the slow cooker. 3. Sprinkle one-third of the sliced onions evenly over the potato layer. 4. In a medium bowl, whisk together heavy cream, whole milk, minced garlic, dried thyme, kosher salt, and black pepper until fully combined. 5. Pour one-third of the cream mixture evenly over the potatoes and onions in the slow cooker. 6. Sprinkle one-third of the shredded cheddar cheese over the cream-coated layer. 7. Dot the layer with one-third of the butter pieces to enrich the sauce as it cooks. 8. Repeat steps 2 through 7 twice more to create three complete layers, ending with a cheese and butter topping. 9. Cover the slow cooker and cook on LOW heat for 6-7 hours until potatoes are fork-tender and easily pierce with slight resistance. 10. During the final 30 minutes of cooking, prop the lid open slightly with a wooden spoon to allow excess moisture to evaporate and thicken the sauce. 11. Let the potatoes rest uncovered for 15 minutes after cooking to set the creamy texture before serving. 12. Garnish with additional fresh thyme leaves or chopped chives if desired. Lush and velvety, these potatoes emerge with layers that hold their shape yet yield effortlessly to a fork, while the sharp cheddar infuses every bite with a tangy richness balanced by the sweet onions. For an elegant presentation, serve them in individual ramekins topped with crispy fried shallots, or pair with roasted rosemary chicken to let the creamy potatoes shine alongside savory juices.
Easy Slow Cooker Mashed Potatoes
Beyond the bustling holiday kitchen lies a culinary secret: these effortless slow cooker mashed potatoes deliver creamy, dreamy perfection with minimal hands-on effort, allowing you to focus on what truly matters. By gently steaming the potatoes in their own moisture, this method coaxes out their earthy sweetness while preserving a remarkably fluffy texture. This elegant approach transforms humble ingredients into a sophisticated side dish worthy of any celebration.
Ingredients
– 3 pounds Yukon Gold potatoes, peeled and quartered (or Russet potatoes for fluffier texture)
– 1 cup heavy cream, warmed (or half-and-half for lighter version)
– ½ cup unsalted butter, cubed (salted butter works if reducing added salt)
– 1 teaspoon kosher salt (adjust to taste after mashing)
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon garlic powder (optional, for subtle savory note)
– ½ cup whole milk, warmed (or 2% milk if preferred)
Instructions
1. Place peeled and quartered potatoes in a 6-quart slow cooker without adding any liquid.
2. Cover the slow cooker and cook on HIGH heat for 3-4 hours until potatoes are fork-tender when pierced with a fork.
3. Carefully drain any accumulated liquid from the slow cooker, reserving ¼ cup of potato water in case you need to adjust consistency later.
4. Add cubed butter to the hot potatoes and let it melt for 2 minutes before mashing.
5. Pour warmed heavy cream and warmed milk over the potatoes while mashing with a potato masher until smooth.
6. Sprinkle kosher salt, black pepper, and optional garlic powder over the mashed potatoes.
7. Stir the seasonings into the potatoes with a wooden spoon until fully incorporated, about 1 minute.
8. Taste the mashed potatoes and adjust seasoning if needed, adding reserved potato water 1 tablespoon at a time if potatoes seem too thick.
9. Reduce slow cooker heat to WARM setting and cover for up to 2 hours until ready to serve.
Keeping these mashed potatoes luxuriously creamy and warm makes them the ideal canvas for creative garnishes—try swirling in roasted garlic paste, folding in fresh chives, or topping with crispy fried shallots. The slow-cooked method yields an exceptionally velvety texture that holds beautifully throughout your meal, while the subtle richness from the cream and butter creates layers of comfort in every spoonful.
Herbed Butter Crockpot Red Potatoes
Masterfully simple yet sophisticated, these herbed butter crockpot red potatoes transform humble ingredients into an elegant side dish that practically cooks itself. Meltingly tender with a rich, aromatic butter infusion, they emerge from the slow cooker with a rustic charm perfect for both weeknight dinners and special occasions.
Ingredients
- 3 lbs red potatoes, quartered (leave skins on for texture)
- 1/2 cup unsalted butter, melted (salted butter works but reduce added salt)
- 3 tbsp fresh parsley, finely chopped (dried parsley can substitute at 1 tbsp)
- 2 tbsp fresh rosemary, minced (dried rosemary works at 2 tsp)
- 2 tbsp fresh thyme leaves (dried thyme at 2 tsp)
- 4 cloves garlic, minced (about 1 tbsp)
- 1 tsp kosher salt (adjust to preference)
- 1/2 tsp black pepper, freshly ground
- 1/4 cup chicken broth (vegetable broth for vegetarian option)
Instructions
- Rinse 3 lbs red potatoes thoroughly under cold running water to remove any dirt.
- Quarter each red potato into uniform 1-inch pieces using a sharp chef’s knife.
- Transfer quartered potatoes to a 6-quart slow cooker insert.
- Melt 1/2 cup unsalted butter in a microwave-safe bowl for 45 seconds at high power until completely liquid.
- Add 3 tbsp fresh parsley, 2 tbsp fresh rosemary, 2 tbsp fresh thyme, 4 cloves minced garlic, 1 tsp kosher salt, and 1/2 tsp black pepper to the melted butter, stirring to combine thoroughly.
- Pour herbed butter mixture evenly over the potatoes in the slow cooker.
- Add 1/4 cup chicken broth to the slow cooker to provide moisture during cooking.
- Toss all ingredients gently with a large spoon until potatoes are fully coated with the herbed butter mixture.
- Cover slow cooker with lid and cook on HIGH setting for 3-4 hours or until potatoes are fork-tender when pierced.
- Gently stir potatoes once during the final 30 minutes of cooking to redistribute the herbed butter sauce.
- Test doneness by inserting a fork into several potato pieces; they should offer no resistance.
- Turn off slow cooker and let potatoes rest for 5 minutes before serving to allow flavors to meld.
Velvety in texture with a luxurious butter coating, these potatoes boast a fragrant herbal complexity that makes them exceptionally versatile. Their creamy interior provides the perfect canvas for the garlic and rosemary notes, while the gentle slow cooking ensures each bite is infused with rich flavor. Consider serving them alongside roasted chicken or scattering over a bed of arugula for an unexpected warm potato salad presentation.
Slow Cooker Potato and Corn Chowder
Warm, comforting, and effortlessly elegant, this slow cooker potato and corn chowder transforms humble ingredients into a velvety, satisfying meal that simmers to perfection while you attend to life’s other demands. With tender potatoes and sweet corn suspended in a creamy broth, it’s the ideal dish for crisp autumn evenings or cozy weekend suppers.
Ingredients
– 4 cups peeled and diced Yukon Gold potatoes (about 1-inch cubes, for even cooking)
– 3 cups frozen corn kernels (thawed, or fresh off the cob in season)
– 1 large yellow onion, finely chopped (about 1 cup)
– 2 cloves garlic, minced
– 4 cups vegetable broth (low-sodium, adjust salt later if needed)
– 1 cup heavy cream (or half-and-half for a lighter option)
– 4 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 1 tsp smoked paprika
– ½ tsp dried thyme
– Salt and freshly ground black pepper (to taste, start with ½ tsp salt)
– 2 tbsp chopped fresh parsley (for garnish, optional)
– 4 slices cooked bacon, crumbled (for topping, optional)
Instructions
1. Combine the diced potatoes, thawed corn, chopped onion, minced garlic, vegetable broth, smoked paprika, and dried thyme in a 6-quart slow cooker.
2. Stir all ingredients thoroughly to ensure even distribution of seasonings.
3. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until potatoes are fork-tender but not mushy.
4. About 30 minutes before serving, melt the butter in a small saucepan over medium heat.
5. Whisk in the flour continuously for 1–2 minutes until a pale golden roux forms and no dry flour remains.
6. Gradually whisk the heavy cream into the roux until fully incorporated and slightly thickened, about 3–4 minutes.
7. Stir the cream mixture into the slow cooker until the chowder is uniformly creamy.
8. Season with salt and pepper, then cover and cook on HIGH for an additional 20 minutes to meld flavors.
9. Ladle into bowls and garnish with fresh parsley and crumbled bacon if desired. Velvety and rich, this chowder boasts a luxuriously smooth texture with pops of sweet corn and tender potato chunks. The subtle smokiness from paprika complements the creamy base, making it perfect served in hollowed bread bowls or alongside a crisp green salad for a complete meal.
Crockpot Bacon Ranch Potatoes
Lusciously creamy and infused with savory depth, these Crockpot Bacon Ranch Potatoes transform humble ingredients into an elegant side dish worthy of any gathering. The slow cooker works its magic, allowing flavors to meld beautifully while creating perfectly tender potatoes with minimal effort. This effortless recipe delivers restaurant-quality results with the comforting familiarity of home cooking.
Ingredients
– 3 lbs Yukon Gold potatoes, cut into 1-inch cubes (peeled or unpeeled based on preference)
– 8 slices thick-cut bacon, chopped into ½-inch pieces (applewood-smoked adds nice flavor)
– 1 packet (1 oz) dry ranch seasoning mix (or homemade blend)
– 1 cup heavy cream (substitute half-and-half for lighter version)
– ½ cup chicken broth (low-sodium recommended)
– 4 tbsp unsalted butter, cubed
– 3 cloves garlic, minced (about 1 tbsp)
– ½ cup shredded cheddar cheese (sharp variety preferred)
– 2 tbsp chopped fresh chives (parsley works as alternative)
– ½ tsp black pepper (freshly ground recommended)
Instructions
1. Place chopped bacon in a cold large skillet and cook over medium heat for 8-10 minutes until crispy and fat renders.
2. Transfer cooked bacon to paper towels using a slotted spoon, reserving 2 tablespoons bacon drippings in the skillet.
3. Layer potato cubes evenly in a 6-quart slow cooker, sprinkling minced garlic and black pepper between layers.
4. Whisk together dry ranch seasoning, heavy cream, and chicken broth in a medium bowl until fully combined.
5. Pour the cream mixture evenly over the potatoes in the slow cooker.
6. Drizzle reserved bacon drippings over the potato mixture.
7. Distribute cubed butter evenly across the top of the potatoes.
8. Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours until potatoes are fork-tender but not mushy.
9. Test potato doneness by inserting a fork into several pieces—they should yield easily without falling apart.
10. Sprinkle shredded cheddar cheese over the hot potatoes and replace lid for 5 minutes until cheese melts.
11. Gently stir in crispy bacon pieces and half of the chopped chives until just incorporated.
12. Transfer to serving dish and garnish with remaining chives before serving.
These potatoes emerge with a velvety texture that holds its shape beautifully, each bite infused with the rich, tangy notes of ranch and smoky bacon. The creamy sauce clings perfectly to the tender potato cubes, creating a luxurious mouthfeel that elevates this beyond ordinary potato dishes. Try serving them alongside grilled steak or as the star of a brunch spread, where their elegant presentation belies the effortless preparation.
Slow Cooker Sweet Potato Casserole
Kindly consider this effortless approach to a holiday classic, where sweet potatoes transform into a velvety, spice-kissed delight with minimal hands-on effort. Our slow cooker method coaxes out their natural sweetness while infusing warm autumnal flavors throughout. This elegant preparation yields a dish that feels both comforting and sophisticated, perfect for festive gatherings.
Ingredients
– 3 pounds sweet potatoes, peeled and cubed (about 1-inch pieces for even cooking)
– 1/2 cup unsalted butter, melted (or coconut oil for dairy-free)
– 1/3 cup pure maple syrup (adjust sweetness to preference)
– 1/4 cup heavy cream (or full-fat coconut milk)
– 2 large eggs, lightly beaten
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon salt
– 1 cup chopped pecans
– 1/2 cup brown sugar
Instructions
1. Place peeled and cubed sweet potatoes in a 6-quart slow cooker.
2. Pour melted butter evenly over the sweet potatoes.
3. Drizzle maple syrup over the potatoes, ensuring even distribution.
4. Add heavy cream, beaten eggs, and vanilla extract to the slow cooker.
5. Sprinkle cinnamon, nutmeg, ginger, and salt directly over the mixture.
6. Gently stir all ingredients until sweet potatoes are fully coated, being careful not to break the potato pieces.
7. Cover and cook on HIGH for 3-4 hours or until sweet potatoes are completely tender when pierced with a fork.
8. While potatoes cook, combine chopped pecans and brown sugar in a small bowl for the topping.
9. After cooking time, mash the sweet potato mixture directly in the slow cooker until smooth and creamy.
10. Evenly sprinkle the pecan-brown sugar topping over the mashed sweet potatoes.
11. Replace the lid and cook on HIGH for an additional 30 minutes to allow the topping to caramelize slightly.
12. Carefully remove the ceramic insert from the slow cooker base and let rest for 15 minutes before serving.
The resulting casserole boasts a luxuriously smooth texture with subtle caramel notes from the slow-cooked maple syrup. Warm spices mingle beautifully with the natural sweetness of the potatoes, while the pecan topping provides delightful crunch. For an elegant presentation, serve individual portions garnished with candied orange zest or alongside roasted turkey with cranberry compote.
Creamy Crockpot Potato and Leek Soup
As autumn’s crisp embrace settles in, a slow-simmered soup offers both comfort and elegance. This creamy crockpot creation transforms humble potatoes and delicate leeks into a velvety, soul-warming bowl. With minimal hands-on effort, it yields a rich, satisfying depth perfect for cozy evenings.
Ingredients
- 2 tablespoons unsalted butter (or olive oil for dairy-free)
- 2 large leeks, white and light green parts only, thinly sliced and rinsed well (to remove grit)
- 4 cups low-sodium vegetable broth (or chicken broth for richer flavor)
- 2 pounds Yukon Gold potatoes, peeled and diced into 1-inch cubes (for creamier texture)
- 1 cup heavy cream (or half-and-half for lighter consistency)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- ½ teaspoon freshly ground black pepper
- ½ teaspoon fine sea salt (adjust later to taste)
Instructions
- Melt the unsalted butter in a large skillet over medium heat until it bubbles gently, about 1 minute.
- Add the thinly sliced leeks and sauté, stirring frequently, until they soften and turn translucent, about 5–7 minutes. Tip: Avoid browning the leeks to maintain their sweet, mild flavor.
- Transfer the sautéed leeks to a 6-quart slow cooker.
- Add the diced Yukon Gold potatoes, low-sodium vegetable broth, fresh thyme leaves, fine sea salt, and freshly ground black pepper to the slow cooker.
- Stir all ingredients gently to combine, ensuring the potatoes are mostly submerged in the broth.
- Cover the slow cooker and cook on LOW heat for 6 hours, or until the potatoes are fork-tender. Tip: Resist lifting the lid during cooking to maintain consistent temperature.
- Use an immersion blender to purée the soup directly in the crockpot until completely smooth, about 2–3 minutes. Tip: For a chunkier texture, blend only half the soup.
- Stir in the heavy cream until fully incorporated and heat on HIGH for 15 minutes, until warmed through.
Keeping its luxurious texture, the soup boasts a velvety smoothness with the earthy sweetness of leeks and potatoes. Serve it garnished with crispy fried leeks, a drizzle of truffle oil, or alongside crusty artisan bread for dipping.
Slow Cooker Garlic Herb Potato Wedges
Meticulously seasoned and gently cooked to perfection, these slow cooker garlic herb potato wedges transform humble potatoes into an elegant side dish worthy of any dinner table. Their golden edges and tender interiors develop through hours of low, steady heat, allowing the aromatic garlic and fresh herbs to infuse every bite. This hands-off approach yields consistently impressive results that will have guests wondering about your culinary secrets.
Ingredients
– 3 pounds russet potatoes, scrubbed clean (or Yukon Gold for creamier texture)
– ¼ cup olive oil (or any neutral oil like avocado or grapeseed)
– 6 cloves garlic, minced (about 2 tablespoons)
– 2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried)
– 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
– 1 teaspoon kosher salt (adjust based on potato size)
– ½ teaspoon black pepper, freshly ground
– ¼ teaspoon red pepper flakes (optional for subtle heat)
– Cooking spray or parchment paper for lining
Instructions
1. Cut each scrubbed potato lengthwise into 8 even wedges, keeping the skin on for texture and nutrients.
2. In a large mixing bowl, whisk together olive oil, minced garlic, chopped rosemary, thyme leaves, kosher salt, black pepper, and optional red pepper flakes until fully combined.
3. Add potato wedges to the bowl and toss thoroughly with your hands, ensuring each wedge is completely coated with the herb mixture.
4. Line your slow cooker insert with parchment paper or lightly coat with cooking spray to prevent sticking.
5. Arrange the seasoned potato wedges in a single layer across the bottom of the slow cooker, stacking minimally for even cooking.
6. Cover and cook on HIGH for 3-4 hours or on LOW for 6-7 hours, until wedges are tender when pierced with a fork but still hold their shape.
7. Carefully transfer the cooked wedges to a baking sheet using tongs or a spatula, arranging them in a single layer.
8. Preheat your oven broiler to HIGH and position the rack 6 inches from the heat source.
9. Broil the potato wedges for 3-5 minutes until the edges become crispy and golden brown, watching closely to prevent burning.
10. Remove from oven and let rest for 2 minutes before serving to allow the starches to set.
Remarkably tender inside with delightfully crisp edges, these wedges achieve the perfect textural contrast that elevates them beyond ordinary potatoes. The slow-cooked garlic mellows into a sweet, aromatic backdrop for the earthy herbs, creating layers of flavor that deepen with each bite. For an elegant presentation, serve them alongside grilled steak with a dollop of garlic aioli, or transform them into a stunning appetizer by topping with crumbled blue cheese and fresh chives.
Crockpot Cheesy Hashbrown Casserole
Yielding to the comforting embrace of slow-cooked simplicity, this Crockpot Cheesy Hashbrown Casserole transforms humble ingredients into a decadent, crowd-pleasing masterpiece. Perfect for potlucks or cozy family dinners, its golden, bubbly surface conceals layers of creamy potatoes and sharp cheese. With minimal prep and maximum flavor payoff, it’s the effortless centerpiece your table deserves.
Ingredients
– 1 (30 oz) bag frozen shredded hash browns (thawed for quicker cooking)
– 2 cups shredded sharp cheddar cheese (divided; reserve ½ cup for topping)
– 1 (10.5 oz) can condensed cream of chicken soup (or cream of mushroom for vegetarian option)
– 1 cup sour cream (full-fat for creamier texture)
– ½ cup unsalted butter, melted (plus extra for greasing)
– ½ cup finely chopped yellow onion (sauté for milder flavor)
– 1 tsp garlic powder
– ½ tsp smoked paprika (adds depth)
– ½ tsp black pepper
– ¼ tsp salt (adjust after tasting, as soup contains sodium)
Instructions
1. Lightly grease the interior of a 6-quart slow cooker with butter to prevent sticking.
2. In a large mixing bowl, combine thawed hash browns, 1½ cups cheddar cheese, condensed soup, sour cream, melted butter, chopped onion, garlic powder, smoked paprika, black pepper, and salt.
3. Fold the mixture gently with a spatula until all ingredients are evenly incorporated, taking care not to break down the hash browns.
4. Transfer the mixture to the prepared slow cooker and spread it into an even layer using the back of a spoon.
5. Sprinkle the reserved ½ cup cheddar cheese evenly over the top.
6. Cover and cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until the edges are bubbly and the center reaches 165°F on an instant-read thermometer.
7. For a golden-brown crust, remove the lid during the last 30 minutes of cooking to allow excess moisture to evaporate.
8. Let the casserole rest uncovered for 10 minutes before serving to allow the layers to set. Creamy with tender potatoes and pockets of melted cheese, this casserole boasts a satisfying contrast between its crisp top and velvety interior. Consider garnishing with fresh chives or pairing with a bright arugula salad to balance its richness.
Slow Cooker Rosemary Garlic Baby Potatoes
Crafted with the gentle patience that only a slow cooker can provide, these rosemary garlic baby potatoes transform humble ingredients into an elegant side dish worthy of any occasion. Their tender interiors and aromatic herb-infused crust develop beautifully over hours of low heat, filling your kitchen with the comforting scent of garlic and fresh rosemary. This hands-off approach yields potatoes with remarkable depth of flavor while freeing you to focus on other elements of your meal.
Ingredients
– 2 pounds baby potatoes, halved (Yukon Gold or red potatoes work beautifully)
– 3 tablespoons olive oil (or avocado oil for higher smoke point)
– 4 cloves garlic, minced (about 1 tablespoon)
– 2 tablespoons fresh rosemary, finely chopped (dried rosemary may be substituted)
– 1 teaspoon kosher salt
– ½ teaspoon black pepper, freshly ground
– ¼ cup vegetable broth (chicken broth adds richer flavor)
Instructions
1. Rinse 2 pounds of baby potatoes under cool running water and pat completely dry with paper towels.
2. Cut each potato in half lengthwise to create flat surfaces that will brown evenly against the slow cooker insert.
3. In a medium bowl, whisk together 3 tablespoons olive oil, 1 tablespoon minced garlic, 2 tablespoons chopped rosemary, 1 teaspoon kosher salt, and ½ teaspoon black pepper until well combined.
4. Add the halved potatoes to the bowl and toss thoroughly until every piece is coated with the oil and herb mixture.
5. Pour ¼ cup vegetable broth into the bottom of a 6-quart slow cooker to prevent sticking and create steam.
6. Transfer the seasoned potatoes to the slow cooker, arranging them in a single layer with cut sides facing down for optimal browning.
7. Cover and cook on HIGH for 3-4 hours or on LOW for 6-7 hours until potatoes are tender when pierced with a fork.
8. During the final 30 minutes of cooking, remove the lid to allow excess moisture to evaporate and the potato surfaces to crisp slightly.
9. Use a slotted spoon to transfer potatoes to a serving dish, discarding any remaining liquid in the slow cooker.
10. Serve immediately while hot and aromatic. Marvel at how these simple potatoes achieve a perfect balance of creamy interiors and fragrant, herb-kissed exteriors. The slow cooking method allows the rosemary and garlic to permeate every bite without becoming bitter, while the vegetable broth creates just enough steam to ensure tenderness without sogginess. Consider serving them alongside roasted chicken or as part of a holiday spread where their elegant appearance belies the minimal effort required.
Crockpot Loaded Baked Potato Stew
Vividly comforting and deeply satisfying, this Crockpot Loaded Baked Potato Stew transforms humble ingredients into an elegant, slow-simmered masterpiece. Velvety potatoes meld with rich broth and savory bacon in a dish that warms both kitchen and soul. Versatile enough for weeknight ease yet impressive for casual entertaining, it delivers all the beloved flavors of a loaded baked potato in spoonable form.
Ingredients
- 6 slices thick-cut bacon, chopped (for optimal texture)
- 1 large yellow onion, diced (about 2 cups)
- 4 cloves garlic, minced
- 3 lbs russet potatoes, peeled and cut into 1-inch cubes
- 4 cups chicken broth, low-sodium preferred
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/2 cup sour cream
- 1 tsp smoked paprika
- 1/2 tsp black pepper, freshly ground
- 1/4 cup chopped fresh chives
- Salt to taste, add after cooking
Instructions
- Place chopped bacon in a large skillet over medium heat and cook for 8-10 minutes until crisp and browned, stirring occasionally.
- Transfer cooked bacon to a paper towel-lined plate using a slotted spoon, reserving 2 tablespoons of bacon drippings in the skillet.
- Add diced onion to the skillet with reserved bacon drippings and sauté over medium heat for 5-7 minutes until translucent and fragrant.
- Stir in minced garlic and cook for 1 minute until aromatic but not browned.
- Combine potato cubes, onion-garlic mixture, chicken broth, smoked paprika, and black pepper in a 6-quart slow cooker.
- Cover and cook on HIGH for 4 hours or LOW for 7-8 hours until potatoes are fork-tender.
- Use a potato masher to gently crush about one-third of the potatoes against the side of the slow cooker to naturally thicken the stew.
- Stir in heavy cream and shredded cheddar cheese until the cheese is fully melted and incorporated.
- Fold in sour cream until the stew achieves a creamy, uniform consistency.
- Season with salt to taste, starting with 1/2 teaspoon and adjusting as needed.
- Ladle stew into bowls and garnish with reserved crispy bacon and fresh chives.
Amazingly creamy with tender potato chunks that hold their shape, this stew balances smoky bacon richness with sharp cheddar tang. The velvety broth clings perfectly to each spoonful, while the fresh chives provide a bright, oniony counterpoint. For an elegant presentation, serve in hollowed bread bowls or top with extra crispy fried onions for added texture.
Slow Cooker Dill and Sour Cream Potatoes
Just when you thought potatoes couldn’t get more comforting, this slow-cooked version emerges—creamy, herbaceous, and effortlessly elegant. Dill and sour cream meld together in a velvety sauce that clings to tender potato slices, creating a side dish worthy of any gathering. With minimal hands-on time, this recipe delivers maximum flavor and sophistication.
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and sliced ¼-inch thick (or Russet potatoes for a fluffier texture)
- 1 cup sour cream (full-fat recommended for creaminess)
- ½ cup chicken broth (or vegetable broth for a vegetarian option)
- ¼ cup fresh dill, finely chopped (plus extra for garnish)
- 3 tablespoons unsalted butter, melted (or olive oil for dairy-free)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
Instructions
- Lightly grease the inside of a 6-quart slow cooker with 1 tablespoon of the melted butter to prevent sticking.
- Arrange the sliced potatoes in even layers in the slow cooker, seasoning each layer with a pinch of salt, pepper, garlic powder, and onion powder.
- In a medium bowl, whisk together the sour cream, chicken broth, remaining melted butter, and chopped dill until smooth.
- Pour the sour cream mixture evenly over the potatoes, using a spatula to gently coat each layer.
- Cover the slow cooker and cook on LOW for 6 hours or on HIGH for 3 hours, until the potatoes are fork-tender but not mushy.
- Check for doneness at the 5-hour mark (for LOW) or 2.5-hour mark (for HIGH) by inserting a fork into the center potatoes—they should yield easily without falling apart.
- Gently stir the potatoes to redistribute the creamy sauce, being careful not to break them.
- Let the potatoes rest, uncovered, for 10 minutes to allow the sauce to thicken slightly before serving.
Silken potatoes cradle a tangy, herb-flecked sauce that balances richness with bright dill notes. Serve them alongside roasted chicken or flaky salmon, or spoon them over crusty bread for a rustic twist. Their velvety texture and layered flavors make this humble dish unexpectedly luxurious.
Crockpot Potato and Sausage Bake
On brisk autumn afternoons, when the air carries that distinct crispness, nothing satisfies quite like a hearty, hands-off meal that fills the kitchen with comforting aromas. Our Crockpot Potato and Sausage Bake delivers precisely that—a rustic yet refined medley of earthy potatoes and savory sausage, slow-cooked to tender perfection. This effortless dish transforms simple ingredients into a deeply satisfying centerpiece, perfect for cozy family dinners or casual entertaining.
Ingredients
- 2 lbs russet potatoes, peeled and cut into 1-inch cubes (or Yukon Gold for a creamier texture)
- 1 lb Italian sausage, casings removed (mild or hot, based on preference)
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 cup chicken broth, low-sodium recommended
- 2 tbsp olive oil (or any neutral oil)
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- Salt and black pepper, to season
- 1/2 cup heavy cream
- 1 cup shredded Parmesan cheese, divided
- 2 tbsp chopped fresh parsley, for garnish
Instructions
- Drizzle the olive oil into the bottom of a 6-quart slow cooker to lightly coat the surface.
- Arrange the potato cubes in an even layer at the bottom of the slow cooker.
- Scatter the thinly sliced onion and minced garlic evenly over the potatoes.
- In a large skillet over medium-high heat, brown the Italian sausage, breaking it into crumbles with a wooden spoon, for 6–8 minutes until no pink remains.
- Transfer the browned sausage to the slow cooker, distributing it evenly over the onion and potato layers.
- Sprinkle the dried thyme, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper over the ingredients.
- Pour the chicken broth evenly over the entire mixture.
- Cover the slow cooker and cook on Low heat for 6 hours, or until the potatoes are fork-tender.
- In a small bowl, whisk together the heavy cream and 1/2 cup of the Parmesan cheese until smooth.
- Gently stir the cream mixture into the slow cooker, ensuring it is well incorporated.
- Sprinkle the remaining 1/2 cup of Parmesan cheese over the top.
- Cover and cook on High for an additional 20 minutes, until the cheese is melted and bubbly.
- Garnish with fresh parsley just before serving.
Silken potatoes meld with the robust, spiced sausage in a creamy, Parmesan-kissed sauce that clings lovingly to each bite. Serve this bake alongside a crisp arugula salad to cut through the richness, or spoon it over crusty, toasted bread for a truly rustic experience. The subtle smokiness from the paprika and the fresh, herbal finish from the parsley elevate this humble dish into something truly memorable.
Slow Cooker Spicy Cajun Potato Medley
Lusciously layered with vibrant spices and earthy root vegetables, this Slow Cooker Spicy Cajun Potato Medley transforms humble ingredients into an extraordinary side dish. Effortlessly prepared in your crockpot, it fills your kitchen with the warm, aromatic scent of Louisiana-inspired cooking. Perfect for busy weeknights or entertaining, this medley delivers complex flavors with minimal hands-on time.
Ingredients
– 2 lbs small red potatoes, quartered (or Yukon Gold for creamier texture)
– 1 large sweet potato, peeled and cubed into 1-inch pieces
– 1 yellow onion, thinly sliced
– 3 tbsp olive oil (or any neutral oil)
– 2 tbsp Cajun seasoning blend (adjust for desired heat level)
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp cayenne pepper (optional for extra spice)
– 1/2 cup vegetable broth (chicken broth works too)
– 2 tbsp fresh parsley, chopped (for garnish)
– Salt to taste
Instructions
1. Place quartered red potatoes, cubed sweet potato, and sliced onion in your slow cooker.
2. Drizzle olive oil evenly over the vegetables, using tongs to coat them thoroughly for even cooking.
3. In a small bowl, combine Cajun seasoning, smoked paprika, garlic powder, and optional cayenne pepper.
4. Sprinkle the spice mixture over the vegetables, tossing until every piece is well-coated.
5. Pour vegetable broth around the edges of the slow cooker to prevent washing spices off the potatoes.
6. Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours until potatoes are fork-tender.
7. Check doneness at the minimum time by inserting a fork into the largest potato piece—it should slide through easily.
8. Gently stir the medley once during the last hour of cooking to redistribute flavors without breaking the potatoes.
9. Transfer to a serving dish and garnish with fresh parsley just before serving.
10. Season with additional salt if needed, tasting one piece first as Cajun seasoning contains salt.
Delightfully textured with firm red potatoes and soft sweet potatoes, this medley offers a beautiful contrast in every bite. The smoky paprika and cayenne create a gentle heat that builds gradually, while the caramelized onions add subtle sweetness. Serve alongside grilled sausages or as a hearty vegetarian main over rice for a complete meal that celebrates bold Cajun flavors.
Crockpot Cheesy Broccoli Potato Soup
Nothing warms the soul quite like a bowl of creamy, comforting soup that practically makes itself. Nowhere is this more evident than in this elegant Crockpot creation, where humble broccoli and potatoes transform into a velvety, cheese-kissed masterpiece with minimal effort. Nestled in your slow cooker, these ingredients meld into something truly special that feels both rustic and refined.
Ingredients
– 1 large yellow onion, diced (or white onion for sharper flavor)
– 4 cups broccoli florets, chopped into bite-sized pieces (stems removed for better texture)
– 3 medium Yukon Gold potatoes, peeled and cubed (about 4 cups)
– 4 cups chicken broth (vegetable broth works beautifully for a vegetarian version)
– 1 cup heavy cream (half-and-half creates a lighter alternative)
– 2 cups shredded sharp cheddar cheese (freshly grated melts more smoothly)
– 3 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– ½ teaspoon smoked paprika
– Salt and black pepper to taste
Instructions
1. Melt 3 tablespoons of unsalted butter in a skillet over medium heat until foaming subsides, about 2 minutes.
2. Add 1 large diced yellow onion and cook until translucent and fragrant, approximately 5-7 minutes, stirring occasionally to prevent burning.
3. Stir in 2 minced garlic cloves and cook for 1 minute until aromatic but not browned.
4. Transfer the onion-garlic mixture to a 6-quart slow cooker.
5. Add 3 cubed Yukon Gold potatoes and 4 cups of broccoli florets to the slow cooker.
6. Pour in 4 cups of chicken broth, ensuring ingredients are fully submerged.
7. Season with 1 teaspoon dried thyme, ½ teaspoon smoked paprika, and freshly ground black pepper.
8. Cover and cook on LOW for 6 hours or HIGH for 3 hours until potatoes are fork-tender.
9. Use an immersion blender to partially puree the soup, leaving some potato and broccoli chunks for texture.
10. Stir in 1 cup of heavy cream until fully incorporated.
11. Gradually add 2 cups of shredded sharp cheddar cheese, stirring constantly until melted and smooth.
12. Season with salt to taste, starting with ½ teaspoon and adjusting as needed.
Just ladled into bowls, this soup boasts a luxurious velvety base punctuated by tender vegetable pieces that maintain their structural integrity. Jewel-toned broccoli florets float in the creamy golden broth, offering vibrant color contrast against the rich cheddar backdrop. For an elegant presentation, garnish with extra shredded cheese and crispy crumbled bacon, or serve alongside crusty artisanal bread for dipping into every last drop.
Slow Cooker Honey Mustard Glazed Potatoes
Unveiling a side dish that transforms humble potatoes into an elegant centerpiece, these slow cooker honey mustard glazed potatoes offer effortless sophistication for any occasion. Their caramelized exterior and tender interior develop through gentle cooking, creating a dish that balances sweet, tangy, and savory notes with remarkable depth. Perfect for holiday gatherings or weeknight dinners, this recipe delivers restaurant-quality results with minimal hands-on effort.
Ingredients
– 3 pounds baby potatoes, halved (or quartered if larger than 2 inches)
– 1/4 cup olive oil (or any neutral oil)
– 1/3 cup Dijon mustard
– 1/4 cup honey
– 3 tablespoons apple cider vinegar
– 4 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon black pepper
– 1 1/2 teaspoons kosher salt
– 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
1. Rinse 3 pounds of baby potatoes under cold running water to remove any dirt, then pat them completely dry with paper towels.
2. Cut each potato in half lengthwise using a sharp chef’s knife, creating uniform pieces for even cooking.
3. In a medium mixing bowl, whisk together 1/4 cup olive oil, 1/3 cup Dijon mustard, 1/4 cup honey, 3 tablespoons apple cider vinegar, 4 minced garlic cloves, 1 teaspoon smoked paprika, 1/2 teaspoon black pepper, and 1 1/2 teaspoons kosher salt until fully emulsified.
4. Place the halved potatoes in a 6-quart slow cooker and pour the honey mustard mixture over them, tossing thoroughly with a rubber spatula to coat every piece.
5. Cover the slow cooker with its lid and cook on LOW heat for 5-6 hours or on HIGH heat for 3-4 hours, until potatoes are fork-tender but still hold their shape.
6. During the final 30 minutes of cooking, remove the lid to allow excess moisture to evaporate and the glaze to thicken slightly.
7. Transfer the glazed potatoes to a serving platter using a slotted spoon, then garnish with 2 tablespoons of freshly chopped parsley.
Keeping their structural integrity while achieving melt-in-your-mouth tenderness, these potatoes boast a glossy, caramelized coating that crackles with each bite. The harmonious blend of sweet honey and sharp mustard creates a sophisticated flavor profile that pairs beautifully with roasted meats or stands proudly as a vegetarian main. For an elevated presentation, serve them alongside seared salmon or arrange over a bed of bitter greens to balance the sweetness.
Crockpot Potato and Green Bean Casserole
Unfolding with comforting aromas that promise both simplicity and satisfaction, this Crockpot Potato and Green Bean Casserole transforms humble ingredients into an elegant, hands-off side dish. Utilizing the slow cooker’s gentle heat, it melds tender potatoes and crisp-tender green beans in a creamy, herb-infused sauce, making it an ideal centerpiece for cozy gatherings or holiday feasts. Effortlessly sophisticated, it delivers the warmth of home cooking with the polish of a professionally crafted recipe.
Ingredients
– 2 lbs Yukon Gold potatoes, peeled and sliced ¼-inch thick (or Russet potatoes for a fluffier texture)
– 1 lb fresh green beans, trimmed and cut into 2-inch pieces (or frozen green beans, thawed)
– 1 cup heavy cream (or half-and-half for a lighter option)
– 1 cup chicken broth (or vegetable broth for a vegetarian version)
– 4 tbsp unsalted butter, cubed (or olive oil for dairy-free)
– 1 medium yellow onion, thinly sliced
– 2 cloves garlic, minced
– 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
– ½ tsp freshly ground black pepper
– 1 tsp kosher salt (adjust to taste)
– ½ cup grated Parmesan cheese (optional, for topping)
Instructions
1. Lightly grease the slow cooker insert with butter or cooking spray to prevent sticking.
2. Layer the sliced potatoes evenly across the bottom of the slow cooker.
3. Scatter the trimmed green beans and thinly sliced onion over the potatoes.
4. In a small bowl, whisk together the heavy cream, chicken broth, minced garlic, dried thyme, kosher salt, and black pepper until fully combined.
5. Pour the cream mixture evenly over the potatoes and green beans, ensuring all ingredients are moistened.
6. Dot the top with cubed butter for richness and to encourage browning.
7. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the potatoes are fork-tender and the sauce has thickened slightly.
8. If using Parmesan cheese, sprinkle it over the casserole during the last 30 minutes of cooking to allow it to melt and form a golden crust.
9. Let the casserole rest uncovered for 10 minutes before serving to allow the flavors to settle and the sauce to thicken further.
Richly creamy and deeply satisfying, this casserole boasts tender potatoes that melt in your mouth alongside green beans with a subtle crunch, all enveloped in a velvety, herb-kissed sauce. For a festive twist, top with crispy fried onions or serve alongside roasted turkey or grilled sausages to highlight its comforting, savory notes. Its make-ahead ease and elegant presentation make it a standout dish for both weeknight dinners and celebratory meals.
Slow Cooker Smoky Paprika Potato Wedges
Elevating the humble potato to new heights of flavor, these slow cooker wedges transform simple ingredients into a sophisticated side dish. Effortlessly prepared with minimal hands-on time, they emerge perfectly tender with a subtle smokiness that complements everything from grilled meats to roasted vegetables.
Ingredients
- 2 pounds russet potatoes, scrubbed and unpeeled (or Yukon Gold for creamier texture)
- 3 tablespoons olive oil (or any neutral oil)
- 1 ½ teaspoons smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (optional, for subtle heat)
- 1 teaspoon kosher salt
- Freshly chopped parsley for garnish
Instructions
- Cut each potato lengthwise into 8 even wedges, ensuring uniform thickness for consistent cooking.
- In a large bowl, whisk together olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, and kosher salt until fully combined.
- Add potato wedges to the bowl and toss thoroughly with your hands, coating every surface with the spice mixture.
- Arrange wedges in a single layer in a 6-quart slow cooker, stacking minimally to allow proper air circulation.
- Cover and cook on HIGH for 3-4 hours or until potatoes are tender when pierced with a fork but still hold their shape.
- Carefully transfer wedges to a baking sheet using a slotted spatula, reserving any accumulated liquid in the slow cooker.
- Preheat broiler to HIGH and position oven rack 6 inches from heat source.
- Broil wedges for 3-5 minutes until edges become crisp and lightly charred, watching closely to prevent burning.
- Transfer to serving platter and garnish immediately with freshly chopped parsley.
Delicately crisp on the exterior while maintaining a cloud-like interior, these wedges offer a beautiful contrast in textures. The smoky paprika creates a warm, complex flavor profile that pairs wonderfully with a dollop of garlic aioli or alongside herb-roasted chicken for a complete meal.
Summary
These twenty creamy crockpot potato recipes are true lifesavers for busy weeknights, delivering comfort and convenience in every spoonful. We hope you find some new family favorites! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to help other busy cooks discover these delicious, easy meals.
