Slow Cooker Garlic Butter Baby Potatoes
There are some recipes I make over and over because they never disappoint, and these Slow Cooker Garlic Butter Baby Potatoes are definitely one of them. Honestly, whenever I’m making a big family dinner, I usually toss these potatoes into the slow cooker first and forget about them while I work on everything else.
The slow cooker makes the potatoes incredibly tender, while the garlic butter creates a rich, savory coating that’s impossible to resist. They’re simple enough for busy weeknights but delicious enough to serve for holiday dinners too.
Ingredients
- 2 lbs (900g) baby potatoes, washed
- 4 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 5 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- ¼ cup grated Parmesan cheese (optional)
Step-by-Step Instructions
1. Prepare the Potatoes
Wash the baby potatoes thoroughly. If they’re on the larger side, cut them in half so they cook evenly.
2. Make the Garlic Butter
In a small bowl, combine the melted butter, olive oil, minced garlic, paprika, Italian seasoning, onion powder, salt, and black pepper.
3. Coat Everything
Place the potatoes in the slow cooker and pour the garlic butter mixture over them. Toss well until every potato is coated.
4. Slow Cook
Cover and cook:
- LOW: 6–7 hours
- HIGH: 3–4 hours
The potatoes should be fork-tender when done.
5. Finish & Serve
Sprinkle with fresh parsley and Parmesan cheese, if using. Toss gently and serve immediately with some of the buttery garlic sauce spooned over the top.
Cooking Tips
- Use baby Yukon Gold or baby red potatoes for the creamiest texture.
- Don’t overcook, or the potatoes may become too soft.
- Stir once halfway through cooking if possible for even coating.
- Add extra garlic if you’re a garlic lover.
- Finish with freshly grated Parmesan for even more flavor.
Serving Suggestions
These potatoes pair perfectly with:
- Grilled steak
- Roast chicken
- Slow cooker beef roast
- Baked salmon
- Pork chops
- BBQ ribs
- Holiday turkey
- Fresh green salad
Nutrition Information (Approx. Per Serving)
- Calories: 240
- Protein: 4g
- Carbohydrates: 30g
- Fat: 12g
- Saturated Fat: 5g
- Fiber: 3g
- Sugar: 2g
- Sodium: 280mg
Nutrition values are approximate and may vary depending on ingredients used.
Conclusion
If you’re looking for an easy side dish that practically cooks itself, these Slow Cooker Garlic Butter Baby Potatoes are always a great choice. I love how the slow cooker lets the garlic and butter soak into every bite, making the potatoes rich, tender, and incredibly flavorful. Whether it’s a busy weeknight or a holiday feast, this recipe is one you’ll want to make again and again.
Frequently Asked Questions
1. Can I leave the skins on?
Yes! Baby potato skins become soft during cooking and add extra flavor and nutrients.
2. Can I make these ahead of time?
Absolutely. Store them in an airtight container in the refrigerator for up to 4 days and reheat before serving.
3. Can I use regular potatoes?
Yes. Simply cut larger potatoes into evenly sized chunks so they cook at the same rate.
4. Can I add cheese?
Definitely! Parmesan is delicious, or try shredded cheddar during the last 15 minutes of cooking.
5. Can I freeze leftovers?
Yes, although the texture may become slightly softer after thawing. Freeze for up to 2 months and reheat gently.
