Learn how to make the ultimate slow cooker buttered potatoes and onions! Tender, buttery, caramelized potato rounds cooked effortlessly in your crockpot.
The Ultimate Crockpot Comfort Food I Turn To On Busy Days
I usually find myself turning to my slow cooker whenever life gets a little too hectic and I need a foolproof side dish that practically cooks itself, but honestly, I make these buttered potatoes and onions just because they taste out-of-this-world delicious. There is something magical about how slow-cooking transforms simple potatoes and sliced onions into melt-in-your-mouth rounds swimming in rich, savory butter.
The first time I threw this together, I was rushing to prep dinner before running out the door for a busy afternoon. I tossed thick potato slices, plenty of butter, and sweet onions into the crockpot and hoped for the best. When I came home hours later, the whole house smelled incredible, and the potatoes had absorbed all that buttery goodness while caramelizing the onions to perfection. Now, it is one of my most-requested comfort food sides!
Ingredients
2.5 pounds (about 1.2 kg) Yukon Gold potatoes, peeled and sliced into thick rounds (about 1/2-inch thick)
2 large yellow onions, peeled and sliced into half-moons
6 tablespoons unsalted butter, cut into small cubes
3 cloves garlic, minced
1/2 cup chicken broth or vegetable broth
1 teaspoon dried thyme or Italian seasoning
1 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
Prep time: 15 minutes | Cook time: 4 hours (High) or 6 hours (Low) | Total time: 4 hours 15 minutes | Servings: 6 servings
Step-by-Step Method
Prep the Crockpot: Lightly grease the inside of your slow cooker with a little bit of butter or non-stick cooking spray to prevent sticking.
Layer the Potatoes and Onions: Arrange half of the thick potato rounds evenly across the bottom of the slow cooker. Layer half of the sliced yellow onions right over the potatoes. Repeat with the remaining potatoes and onions.
Add Garlic and Spices: Sprinkle the minced garlic, dried thyme, garlic powder, salt, and freshly ground black pepper evenly all over the layers.
Add Butter and Broth: Scatter the small cubes of cold butter all across the top layer. Carefully pour the chicken broth around the edges of the slow cooker insert.
Slow Cook: Cover the slow cooker with its lid and cook on LOW for 6 to 7 hours or on HIGH for 3.5 to 4.5 hours, until the potatoes are fork-tender and the onions are soft and caramelized.
Garnish and Serve: Gently stir everything together just before serving so the melted butter and pan juices coat all the potato slices. Garnish with fresh chopped parsley and serve warm!
Pro Cooking Tips from My Kitchen
Cut evenly: Make sure your potato slices are cut to a uniform thickness (about 1/2-inch thick) so they cook evenly and don’t turn into mush on the edges while remaining hard in the center.
Choose Yukon Golds: I strongly recommend using Yukon Gold potatoes rather than Russets. Yukon Golds hold their shape much better during long slow-cooker cycles while keeping a naturally buttery flavor and texture.
Don’t over-stir: Try not to stir the potatoes too much while they are cooking. Let them sit undisturbed so the bottom gets nicely tender and absorbs the broth and butter efficiently.
Serving Suggestions
These slow cooker buttered potatoes and onions make an incredible, fuss-free side dish for roasted chicken, grilled steaks, or juicy pork chops. They also pair wonderfully with a simple green side salad to balance out the rich, buttery flavor of the dish!
Nutrition Information (Approx. Per Serving)
Calories: 240 kcal
Total Fat: 12.0 g
Saturated Fat: 7.0 g
Protein: 4.0 g
Total Carbohydrates: 30.0 g
Dietary Fiber: 3.0 g
Sugars: 3.5 g
Sodium: 310 mg
Conclusion
If you want a comforting, melt-in-your-mouth side dish that requires almost zero active kitchen work, this slow cooker buttered potatoes and onions recipe is a total game-changer. With sweet caramelized onions and tender potato rounds soaked in rich butter, it brings pure comfort food straight to your table. Give it a try on your next busy weeknight!
Frequently Asked Questions (FAQs)
1. Can I use red potatoes instead of Yukon Golds?
Yes, red potatoes work great too because they are waxy and hold their shape well during slow cooking. Just wash them well and slice them into thick rounds (you can leave the skins on!).
2. Do I have to add broth, or is the butter enough?
Adding a small splash of broth creates steam and prevents the potatoes from scorching on the bottom of the slow cooker before the butter fully melts. It also mixes with the butter to create a delicious sauce.
3. Can I make this recipe ahead of time?
You can peel and slice the potatoes and onions ahead of time, store them in a bowl of cold water in the refrigerator for up to 24 hours, and then drain and dry them thoroughly right before assembling your slow cooker.
4. How do I store leftovers?
Store any leftover potatoes and onions in an airtight container in the refrigerator for up to 3 to 4 days. Reheat them gently in the microwave or in a skillet on the stovetop with a splash of water or broth.
5. Can I add cheese to this recipe?
Definitely! If you want a cheesy twist, sprinkle a cup of shredded cheddar or mozzarella cheese over the top during the last 15 minutes of cooking and put the lid back on until melted.
