Crockpot Potatoes and Onions are the kind of side dish that quietly earns a regular spot at the dinner table. The potatoes turn tender and buttery as they cook, while the onions soften into sweet, savory little pieces that flavor everything around them.
There’s very little hands-on work here, which is especially nice on days when dinner already has enough going on. Slice the potatoes and onions, add them to the slow cooker with butter and seasonings, and let the crockpot do the rest.
I like serving these potatoes alongside roasted chicken, grilled steak, pork chops, or even a simple weeknight meatloaf. They’re hearty enough to make the meal feel complete without needing much else on the plate.
And if you’ve ever opened the crockpot toward the end of cooking and found yourself sneaking a potato straight from the spoon, you already know how hard it is to wait until dinner.
Why These Crockpot Potatoes And Onions Work So Well
The slow cooker gives the potatoes plenty of time to become tender without needing constant attention. The onions cook down at the same time, losing their sharpness and developing a mellow sweetness.
Butter adds richness, while a simple combination of salt, black pepper, and garlic keeps the flavor familiar and savory. You don’t need a complicated seasoning blend for this dish.
The type of potato matters, too. Yukon Gold potatoes are especially good because they become creamy and tender while still holding their shape. Russets work as well, although they tend to be softer and more prone to breaking apart.
This is also one of those recipes that can be adjusted depending on what you’re serving. Add a little smoked paprika for a deeper flavor, or finish the potatoes with fresh parsley if you want something brighter.
Ingredients You’ll Need
Potatoes
Use about 2 1/2 pounds of Yukon Gold potatoes. Give them a good scrub and cut them into fairly even 1-inch pieces so they cook at roughly the same rate.
You can peel them if you prefer, but I usually leave the skins on Yukon Golds. They’re thin, and keeping them on saves a little prep time.
Yellow Onions
Two medium yellow onions give the dish plenty of savory onion flavor. Slice them into wedges or thick slices rather than chopping them too finely.
Thicker pieces hold up better during the long cooking time and become wonderfully soft without completely disappearing.
Butter
About 4 tablespoons of unsalted butter adds richness and helps coat the potatoes as they cook. If you only have salted butter, simply reduce the added salt.
Chicken Broth
A small amount of chicken broth keeps the bottom of the slow cooker moist and adds savory flavor. Use vegetable broth if you want to keep the potatoes vegetarian.
Garlic And Seasonings
Fresh minced garlic, salt, black pepper, and a little dried thyme are all you need. The thyme is subtle, but it works particularly well with potatoes and onions.
How To Make Crockpot Potatoes And Onions
Prepare The Potatoes
Wash the potatoes and cut them into evenly sized pieces. If some chunks are much larger than others, the smaller pieces may become very soft before the larger ones are finished.
There’s no need to soak the potatoes first. Just cut them, pat them dry if they’re particularly wet, and move on to the slow cooker.
Layer The Potatoes And Onions
Lightly grease the inside of a 5- to 6-quart slow cooker. Add half of the potatoes, followed by half of the sliced onions.
Sprinkle with some of the garlic, thyme, salt, and pepper, then repeat with the remaining potatoes and onions. This helps distribute the seasoning instead of leaving everything concentrated on top.
Add The Butter And Broth
Dot the top with the butter and pour the chicken broth around the edges of the potatoes.
You don’t need to add enough liquid to cover the potatoes. In fact, avoid doing that. The goal is tender, flavorful potatoes—not boiled potatoes swimming in broth.
Cook Until Tender
Cover and cook on LOW for about 5 to 6 hours, or on HIGH for roughly 3 to 4 hours.
Cooking time will vary depending on the size of your potato pieces and the particular slow cooker you use. Start checking toward the shorter end of the cooking time by piercing a potato with a fork.
The potatoes are ready when the fork slides through easily but the pieces still hold their shape. If they’re falling apart when you stir them, they’ve gone a little too far.
Give Them A Gentle Stir
Once the potatoes are tender, carefully stir everything together so the butter, onions, and seasonings coat the potatoes.
Taste and adjust the salt and pepper before serving. A little chopped fresh parsley on top is optional, but it adds a nice fresh finish.
Common Questions About Crockpot Potatoes And Onions
Can I Use Russet Potatoes?
Yes. Russets work well, but they have a fluffier texture and can break apart more easily than Yukon Gold potatoes. Cut them into slightly larger chunks and avoid excessive stirring.
Can I Make These Potatoes Ahead Of Time?
You can make them a few hours ahead and keep them warm in the slow cooker. If you’re making them well in advance, refrigerate them once they’ve cooled rather than leaving cooked potatoes at room temperature for an extended period.
Why Are My Crockpot Potatoes Watery?
Usually, there’s simply too much liquid. The potatoes release some moisture as they cook, so you only need a small amount of broth. Keep the broth at the bottom rather than pouring in enough to cover the potatoes.
Can I Add Cheese?
Absolutely. Stir in shredded cheddar during the last 10 to 15 minutes of cooking, just long enough for it to melt. A little Parmesan also works nicely.
How Do I Know When The Potatoes Are Done?
Insert a fork into one of the larger pieces. It should slide in easily without the potato feeling mushy or falling apart immediately.
Can I Cook This On HIGH?
Yes. The potatoes generally take about 3 to 4 hours on HIGH, although slow cookers vary. LOW is my preference when there’s time because the longer cooking period gives the onions more opportunity to soften and flavor the potatoes.
Storing Leftover Potatoes And Onions
In The Refrigerator
Transfer leftovers to a shallow airtight container and refrigerate within two hours of cooking. They’ll keep well for about 3 to 4 days.
Reheating
Reheat individual portions in the microwave, or warm them gently in a skillet over medium-low heat. If the potatoes seem dry, add a small pat of butter or a splash of broth.
In The Freezer
These potatoes can technically be frozen, but the texture may change slightly after thawing. Potatoes can become softer and a little grainier, so refrigeration is the better option when possible.
Crockpot Potatoes And Onions Variations
Add Cheddar And Bacon
Stir cooked, crumbled bacon into the finished potatoes and add shredded cheddar during the final few minutes. It turns the simple side dish into something much more substantial.
Make Them Herby
Add dried rosemary or Italian seasoning along with the thyme. Fresh parsley, chives, or green onions can be sprinkled over the potatoes just before serving.
Try Smoked Paprika
Add 1/2 teaspoon of smoked paprika with the other seasonings. It gives the potatoes a gentle smoky flavor without making them spicy.
Use Creamer Potatoes
Small baby potatoes can be used instead of cutting larger potatoes. Halve any potatoes that are noticeably bigger than the others so everything finishes cooking together.
Add Bell Peppers
For a colorful variation, add sliced red or green bell pepper with the onions. The peppers become very soft in the crockpot and add a mild sweetness.
Make Them Vegetarian
Simply swap the chicken broth for vegetable broth. The butter and seasonings still give the potatoes plenty of flavor.
What To Serve With Crockpot Potatoes And Onions
Roast Chicken And Pork
These potatoes are an easy match for roast chicken, baked chicken thighs, pork chops, or a simple pork tenderloin. The buttery potatoes are especially good with pan juices or gravy.
Steak And Burgers
Serve them alongside grilled steak, burgers, or meatloaf when you want something more comforting than fries but just as satisfying.
Fresh Green Vegetables
A crisp green salad, steamed green beans, roasted broccoli, or asparagus helps balance the richness of the potatoes and onions.
Holiday Dinners
For Thanksgiving, Christmas, or a Sunday dinner, these potatoes can take some pressure off the oven. They’re particularly handy when the main dish and other sides already need the oven space.
A small sprinkle of fresh parsley just before serving is all they need. Keep the potato pieces fairly even, don’t drown them in broth, and resist the urge to stir them repeatedly while they cook.
Once those simple details are taken care of, the slow cooker does the work. By dinner, you’ll have tender potatoes, sweet softened onions, and a buttery, savory side dish that goes with just about anything.
Crockpot Potatoes and Onions
Ingredients
- 2 ½ pounds Yukon Gold or russet potatoes peeled or unpeeled and cut into 1-inch pieces
- 2 medium yellow onions thinly sliced
- 3 tablespoons unsalted butter melted
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ¼ cup chicken or vegetable broth
- 2 tablespoons chopped fresh parsley for serving
Instructions
- Prepare the vegetables: Wash the potatoes and cut them into evenly sized pieces. Slice the onions into thin strips.
- Layer in the crockpot: Add the potatoes and sliced onions to the slow cooker. Spread them out as evenly as possible.
- Season: Drizzle the melted butter and broth over the vegetables. Sprinkle with garlic powder, salt, black pepper, thyme, and paprika. Toss gently until everything is well coated.
- Cook: Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the potatoes are fork-tender and the onions are soft and lightly caramelized around the edges.
- Finish: Give the potatoes and onions a gentle stir. Taste and add more salt or pepper if needed.
- Serve: Sprinkle with fresh parsley and serve hot as a comforting side dish with roasted chicken, steak, pork, or your favorite main course.
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