Crockpot Potatoes
Crockpot Potatoes That’ll Make Your Weeknight Effortless
Because let’s be real — sometimes you just need a side dish that’s cozy, hearty, and basically does all the work for you.
Babe, hear me out…
I was staring at a pile of potatoes one evening, debating whether to mash, roast, or just microwave them (we’ve all been there). Then I thought, “Why not let the crockpot handle it?” Next thing I knew, I was tossing in spices, butter, and a little love, setting the timer, and walking away. Hours later, my kitchen smelled like a comforting hug, and I had the fluffiest, most buttery potatoes waiting for me. Whoa, I made this?! Yes girl, yes you did.
Why I Love This Crockpot Potatoes Recipe
This isn’t just any potato dish. It’s hands-off magic. You dump, stir a little, and let the crockpot do the rest. The potatoes come out soft, tender, and bursting with flavor. No stress, no last-minute scrambling, just pure cozy vibes. Plus, it’s ridiculously versatile — serve it with chicken, beef, or even a veggie main, and it’s a total crowd-pleaser.
What I adore most is the smell while it cooks. That buttery, garlicky aroma creeping through your house? Mood = instantly lifted. And if you’re like me, you’ll be sneaking spoonfuls while everyone’s waiting at the table.
Ingredients You’ll Need
Crockpot Potatoes Ingredients
- 2 pounds baby potatoes (or any small potatoes, halved if large)
- 3 tbsp olive oil or butter
- 4 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp dried thyme (or fresh if you’ve got it)
- ¼ cup chicken broth or vegetable broth
Optional Decorations
- Fresh parsley, chopped
- Grated Parmesan cheese
- A drizzle of extra butter for serving
Step-by-Step Instructions
1. Prep the Potatoes
Rinse and halve your potatoes if needed. Toss them in a bowl with olive oil, garlic, salt, pepper, paprika, and thyme. I may have danced a little while tossing them — the smell of garlic hitting the air is chef’s kiss.
2. Add to the Crockpot
Pour the seasoned potatoes into the crockpot and drizzle with chicken or vegetable broth. Give it a gentle stir so everything’s cozy and coated.
3. Cook Low and Slow
Cover and cook on low for 4–5 hours or until potatoes are fork-tender. High for 2–3 hours works too if you’re impatient, but low is where the flavor really shines. Peek once or twice if you can resist — I usually can’t.
4. Finish and Serve
Give the potatoes a little toss, taste, and adjust seasoning if needed. Sprinkle with parsley, a little Parmesan, or a pat of butter. Grab a plate, a fork, and maybe a napkin for the inevitable drippy butter moments.
Tips for the Perfect Crockpot Potatoes
- Uniform size matters: Halve bigger potatoes so they cook evenly.
- Don’t skip the broth: It keeps everything moist and flavorful.
- Low and slow wins: Patience is your best friend here.
- Mix halfway: Optional, but tossing once gives even flavor distribution.
Variations You’ll Love
- Cheesy Garlic: Sprinkle shredded cheddar 15 minutes before serving.
- Herb Explosion: Add rosemary, oregano, and a pinch of chili flakes.
- Crispy Finish: Pop them under the broiler for 5 minutes after cooking for extra texture.
- Loaded Style: Top with crispy chicken bits, scallions, and sour cream for a main-dish vibe.
Serving Suggestions
Pair these potatoes with:
- Roast chicken or beef for dinner night vibes
- A fresh garden salad to balance the richness
- Garlic bread or warm pita to scoop every last bit
Babe, these crockpot potatoes are basically magic in a pot. Hands-off, buttery, flavorful, and perfect for feeding a crowd or just yourself on a cozy night in. Trust me, once you make these, you’ll be reaching for your crockpot every week.
Love you long time,
Maria
Crockpot Potatoes
Ingredients
Crockpot Potatoes Ingredients
- 2 pounds baby potatoes or any small potatoes, halved if large
- 3 tbsp olive oil or butter
- 4 cloves garlic minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp dried thyme or fresh if you’ve got it
- ¼ cup chicken broth or vegetable broth
Optional Decorations
- Fresh parsley chopped
- Grated Parmesan cheese
- A drizzle of extra butter for serving
Instructions
Prep the Potatoes
- Rinse and halve your potatoes if needed. Toss them in a bowl with olive oil, garlic, salt, pepper, paprika, and thyme. I may have danced a little while tossing them — the smell of garlic hitting the air is chef’s kiss.
Add to the Crockpot
- Pour the seasoned potatoes into the crockpot and drizzle with chicken or vegetable broth. Give it a gentle stir so everything’s cozy and coated.
Cook Low and Slow
- Cover and cook on low for 4–5 hours or until potatoes are fork-tender. High for 2–3 hours works too if you’re impatient, but low is where the flavor really shines. Peek once or twice if you can resist — I usually can’t.
Finish and Serve
- Give the potatoes a little toss, taste, and adjust seasoning if needed. Sprinkle with parsley, a little Parmesan, or a pat of butter. Grab a plate, a fork, and maybe a napkin for the inevitable drippy butter moments.
Notes
- Halve larger potatoes for even cooking.
- Low and slow gives the best flavor and tenderness.
- Optional toppings like Parmesan, parsley, or extra butter take this to next-level cozy.
- Perfect to prep ahead; just toss ingredients in the crockpot and cook while you do other things.
