Slow Cooker Potatoes
It’s official…I’ve found my new favorite way to cook (and eat) potatoes! These slow cooker potatoes are the definition of simple and delicious. All you need are a handful of pantry ingredients and a crockpot. Before you know it you’ll be digging your fork into the easiest, tastiest side dish. The prep is minimal enough to make this on repeat for weeknight dinners, but this classic, cozy recipe makes a great addition to the holiday table too!
5 star review
“They turned out just perfect! I used small white and red potatoes. Perfect side dish and everyone loved them. Couldn’t be easier.”
– Mimi
About this Easy Slow Cooker Potatoes Recipe
By now you’ve probably figured out that if it can be cooked in the crockpot, chances are VERY good that I’ve tried it (and, when it goes well, shared it here with you to try at home too)! And let me tell you…these slow cooker potatoes are a revelation. Don’t let the simple ingredient list fool you – they’re every bit as buttery, rich and fork tender as potatoes I’ve made either stovetop or in the oven. But, thankfully, this easy dump & go slow cooker method requires significantly less hands-on prep.
This recipe couldn’t be easier to make and is one of my go-to side dishes for busy weeks or fun get-togethers with family & friends. Simply add your small potatoes, olive oil, garlic, and salt to your crockpot, and then let your slow cooker work it’s magic. After it’s cooked, you can add any fun extras that you want (like fresh herbs, an extra drizzle of olive oil, or flaky salt) & you’re ready to dig in!
Plus they make an easy, elegant side dish for just about anything, and are fitting for an effortless brunch, Thanksgiving side, a holiday celebration (like as a side for St. Patrick’s Day corned beef!), or an everyday cozy dinner at home. Of course these potatoes are a no-brainer in the cold winter months, but I also love cooking potatoes in the slow cooker in the spring and summer because I can make them without turning on the stove or oven, keeping my kitchen oh-so cool.
Process & Tips
Tip: Instructions for how to cook this on high for a shorter cook time are also included in the recipe card below to keep your options open on busy weeks.
The Best Potatoes to Use in the Slow Cooker
Look for small potatoes measuring 1 to 2 inches in diameter. Unpeeled, small red, or waxy yellow potatoes work, as will fingerling potatoes and baby potatoes. If the potatoes are on the larger side, cut each in half lengthwise. You can also use a mixture of potatoes (as I did in the photos you see here) – I used a mix of baby yellow potatoes and small red potatoes, and to ensure even cooking, I halved the red potatoes so everything cooked through evenly.
Tip: Please note that this recipe will NOT work with large russet potatoes. If you want to use large russet potatoes, make this easy slow cooker roasted potatoes recipe instead!
Ingredients, Substitutions & Testing Tips
- Potatoes: Unpeeled, small potatoes (such as small red potatoes, baby yellow potatoes or even fingerling potatoes) work best for this recipe. You can even use a variety of those mixed together. Note that this method will not work with large russet potatoes. If you prefer to use russet potatoes try this slow cooker roasted potatoes recipe, or this slow cooker baked potato recipe.
- Extra virgin olive oil: I love the light, buttery flavor of the extra virgin olive oil in this recipe. But you can also use any other neutral flavored oil in its place like avocado, vegetable or canola oil.
- Garlic cloves: Fresh minced garlic definitely elevates this simple recipe, but if you’re very short on time or don’t have any on hand, I’ve tested it with 1 teaspoon of granulated garlic powder and it works!
This Recipe Is…
Dairy FreeGluten FreeNut FreePaleoVeganVegetarianWhole30
Slow Cooker Potatoes
Ingredients
- 2 pounds small potatoes, unpeeled (such as small red potatoes, baby yellow potatoes, or fingerling potatoes)
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- ½ teaspoon kosher salt
Optional Serving Suggestions
- Chopped fresh herbs (such as flat leaf parsley, basil, thyme, or rosemary), flaked sea salt
Equipment
Instructions
- To a 6-quart slow cooker, add the potatoes, olive oil, garlic, and salt, stirring to combine. Cover and cook until the potatoes are tender, about 3 to 4 hours on high, or 5 to 6 hours on low. Do not uncover during this time.
- Uncover, stir, and taste, adding additional olive oil or salt if desired. Toss with herbs and sprinkle with flaked sea salt if using. Serve immediately.
Notes
- If you want to use russet potatoes, try this slow cooker roasted potato or slow cooker baked potato recipe instead.
I was just wondering what to make with burgers tonight. This looks so easy and delicious. Thanks Robyn
Mimi, yay, so happy this one came at a good time. I think it would be perfect with burgers!
They turned out just perfect. I used small white and red potatoes and a few carrots. Perfect side dish and everyone loved them. Couldn’t be easier.
Mimi, yay, so happy this was a hit – love that small white and red worked, thanks for the tip and for leaving a review!
Made these to go along with some baked chicken. Perfect for an easy meal. Thank you!
Love those easy meals, Ashlee! So happy these were a hit, and thanks for sharing your thoughts!
This looks delicious. Can I simply double the recipe for a bigger crowd?
Hi Mellie, I haven’t tried it, but I think it could work. You might need to add an additional 30 minutes, or more. If you give it a try let me know how it turns out!
I’ll give it a shot! Thank you!
Great, let me know how it turns out and I’ll add a note to the recipe!
Did you double the recipe? I would love to try this for New Year’s Eve.
I can’t wait to try this recipe. I was looking for something simple without cheese and this looks delicious.
Yay, I hope you enjoy, Susan! I love how much flavor these potatoes have, even without any cheese!
Quick and easy! My husband doesn’t like the flavour of olive oil so I used a veggie oil and some extra seasoning. They turned out amazing!
So glad this one was simple to make, Em, and love that you adapted it to your taste preferences. Thanks so much for sharing your thoughts!
I appreciate the recipe. But, having to scroll down forever just to see the recipe, it’s a little too much.
Glad you enjoyed the recipe, Jonathan. We actually put a jump to recipe at the very top of the post that takes you directly to the recipe without scrolling. You must have missed that.
Excellent and easy. Was great with Easter ham and green beans. Cooked while we were at church. Will fix these again!
Wonderful, so happy you enjoyed this one with your Easter meal, Beth. Thanks so much for leaving a review!
I would like an explanation as to why the yellow potatoes are whole, but the red potatoes are halved. They all looked the same size.
Mary, yes, you want the potatoes to be the same size so they cook evenly. As noted in the post above: “You can also use a mixture of potatoes (as I did in the photos you see here) – I used a mix of baby yellow potatoes and small red potatoes, and to ensure even cooking, I halved the red potatoes so everything cooked through evenly.” I hope you enjoy!
I want to serve the small red potatoes to about 24 people on a buffet. Will the slow cooker keep them warm enough after they have finished cooking while people go through the buffet and not gos mushy? Thank you
Haven’t made the recipe yet, but appreciate your work and recipe.
Hi Charlotte, it kind of depends on your slow cooker. Some slow cookers have a “warm” setting, but that setting can actually continue cooking foods rather than just keeping them warm. I think your best option would be to cook the potatoes as close to serving time as possible, and then serve them in the buffet on the warm setting with the lid off. This should keep them warm without turning them to mush. I hope everyone enjoys!
I am making potatoes for a group of 14. Can I double the recipe and use my 6 qt, crockpot? I want to make sure they are cooked thoroughly but not soggy. How long would I cook them?
Lelia, I have not tested doubling this recipe, so I can’t say for sure. However, as long as the potatoes fit in your slow cooker with the lid fitting properly, I would follow the recipe as written. Test the potatoes at the time listed, and if they are underdone, add 30 minute increments until they are cooked through and not mushy. I hope you enjoy!
So easy, tastes so good. Terrific on extreme heat days
Wonderful, so glad you enjoyed, Cheryl, thanks so much for sharing your thoughts!
Hi this looks good but I have a question. With only 2 tablespoons of olive oil as the only liquid in the crock pot, how do the potatoes not dry out or burn or stick during cooking?
Hi Suzie, when covered and cooked low and slow in the crockpot, potatoes release a little bit of liquid, which is enough to prevent them from drying out or burning. I’ve never had an issue with either, but if you’re concerned, just keep on eye on things the first time you cook the potatoes and check them on the lower side of the recommended cook time. I hope you enjoy this easy recipe!
Okay thank you so much!!
You’re so welcome, I hope the recipe is a hit!
Can I sub butter for oil?
Sharon, I haven’t tested this recipe with butter so I can’t say for sure. The only issue I can think of is the butter burning, but I think it should be fine. If you try it, I’d suggest melting the butter first and cooking on low to avoid burning. If you give it a try let me know how it turns out!
Doubled the recipe and made in a large slow cooker for a work potluck. Started cooker early in morning, turned on warm a few hours and then back up to slow a couple hours before serving. Did use a bit of rosemary and thyme. They turned out great and no leftovers. Thanks for a simple, tasty recipe!
Kat, yay, so happy to hear this one was a hit and that you were able to easily double it. Thanks for sharing your thoughts!