Slow Cooker Potatoes And Onions

Ingredients

• 2 ½ lbs Yukon Gold or Red potatoes, washed and cut into 1-inch chunks (peel on or off)
• 2 medium yellow or sweet onions, sliced into thick wedges
• 4 tbsp (½ stick) unsalted butter, melted (or cut into small cubes)
• 2 tbsp olive oil
• 3 cloves garlic, minced (or 1 tsp garlic powder)
• 1 tsp paprika
• ½ tsp dried thyme or rosemary
• 1 tsp kosher salt (adjust to taste)
• ½ tsp freshly cracked black pepper
• ¼ cup chicken or vegetable broth (optional, adds moisture)
• Garnish: Fresh chopped parsley or chives

Instructions

1. Prep the Vegetables

• Lightly grease the inside insert of your 5- to 6-quart slow cooker with nonstick spray or a little oil.
• Scrub and slice your potatoes into uniform 1-inch bite-sized pieces so they cook evenly.
• Slice the onions into thick wedges or strips so they hold up well during the long cook.

2. Layer and Season

• Place the cut potatoes and sliced onions into the slow cooker.
• Drizzle the melted butter and olive oil evenly over the top. Pour in the broth if using.
• Sprinkle in the minced garlic, paprika, thyme, salt, and black pepper.
• Toss gently with tongs or a large spoon until every piece is well coated.

3. Slow Cook

• Cover with the lid and cook on:
  • LOW: 5 to 6 hours (Best for ultra-tender, caramelized flavor)
  • HIGH: 3 to 4 hours (If you are in a hurry)
• Check for doneness by piercing a potato with a fork; it should slide through easily.

4. Finish and Serve

• Give the mixture a gentle stir to re-coat the potatoes in the buttery bottom juices.
• Taste and add extra salt or pepper if needed. Garnish with fresh parsley or chives before serving.

Recipe Variations & Tips

• The Packet Shortcut (Lipton Style): Instead of individual herbs, swap the thyme, garlic, and part of the salt for 1 packet of dry onion soup mix mixed with the butter/oil.
• Loaded Cheese & Bacon: During the last 15 minutes of cooking, scatter 1 cup of shredded cheddar cheese and cooked, crumbled bacon on top. Cover until melted.
• Best Potato Choice: Yukon Golds are ideal because they hold their shape without getting too mushy while still absorbing flavor. Russets work too, but cut them slightly larger so they don’t break apart.
• Want Crispy Edges? Slow cookers steam-cook vegetables, so the potatoes will be soft and tender. If you prefer crispiness, spread the cooked potatoes and onions onto a baking sheet and broil in the oven for 3–5 minutes right before serving.