Slow Cooker Creamy Potatoes – Just Pour, Cook & Enjoy

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This Slow Cooker Creamy Potatoes recipe is the ultimate hands-off side dish. Raw quartered potatoes are coated in one rich, flavorful mixture, then slowly cooked until tender, buttery, and irresistibly creamy. It’s perfect for busy days, family dinners, potlucks, or holiday meals when oven space is limited. With minimal prep and maximum flavor, this dish delivers comfort food vibes with almost no effort. Simply pour, cover, and let your slow cooker do the magic.

Ingredients:

For the Potatoes:

  • 2.5–3 lbs potatoes (Yukon Gold or red potatoes), washed and quartered
  • ½ teaspoon salt (adjust to taste)

For the Creamy Mixture:

  • 1 cup heavy cream (or half-and-half for lighter version)
  • ½ cup sour cream
  • ½ cup chicken broth (or vegetable broth)
  • 3 tablespoons melted butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • 1 teaspoon dried parsley or Italian seasoning
  • 1½ cups shredded cheddar cheese (optional but recommended)

Instructions:

  1. Lightly grease the inside of your slow cooker with butter or non-stick spray to prevent sticking.
  2. Place the raw, quartered potatoes directly into the slow cooker. Spread them out evenly.
  3. Sprinkle the potatoes lightly with salt.
  4. In a medium bowl, whisk together heavy cream, sour cream, chicken broth, melted butter, garlic powder, onion powder, black pepper, paprika, and dried herbs until smooth and fully combined.
  5. Pour this single creamy mixture evenly over the raw potatoes, making sure all pieces are coated.
  6. If using cheese, sprinkle it evenly over the top.
  7. Cover and cook:
    • Low: 6–7 hours
    • High: 3–4 hours
      until potatoes are fork-tender.
  8. Gently stir once near the end to distribute the creamy sauce.
  9. Serve warm as a rich, comforting side dish.

Tips:

  • Yukon Gold potatoes give the creamiest texture, but russet potatoes also work well.
  • For extra flavor, add cooked bacon bits or caramelized onions during the last hour.
  • If sauce thickens too much, stir in a splash of warm milk before serving.
  • Don’t pre-boil the potatoes—raw potatoes absorb flavor better in the slow cooker.
  • For a golden top, transfer to an oven-safe dish and broil for 3–5 minutes (optional).

Nutrition (Approx. per serving):

  • Calories: 280–320
  • Carbohydrates: 28 g
  • Fat: 18 g
  • Protein: 7 g
  • Fiber: 3 g
  • Calcium: 15% DV

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