These Crockpot Potatoes and Onions combine tender potato slices, sweet onions, butter, garlic, and simple seasonings in an easy slow-cooker side dish. The potatoes cook gently until soft and flavorful while the onions add a mild caramelized sweetness.
This versatile recipe pairs well with chicken, beef, pork, sausage, or fish. It’s especially useful for busy weeknights, holiday meals, potlucks, and days when you need to keep the oven free.
Prep Time: 15 minutes
Cook Time: 4–6 hours
Total Time: Approximately 6 hours 15 minutes
Servings: 6
Why You’ll Love This Recipe
- Easy slow-cooker preparation
- Uses inexpensive ingredients
- Requires minimal cleanup
- Tender and buttery
- Naturally comforting
- Easy to customize
- Pairs with many main dishes
- Keeps the oven free
- Suitable for family dinners and holidays
- Delicious with or without cheese
Ingredients
Potatoes and Onions
- 2½ pounds Yukon Gold or red potatoes
- 2 medium yellow onions
- 4 tablespoons butter, melted
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ cup low-sodium chicken or vegetable broth
Optional Finishing Ingredients
- 1 cup shredded cheddar cheese
- ¼ cup grated Parmesan
- Chopped fresh parsley
- Sliced green onions
- Crumbled cooked bacon
- Fresh thyme
- Sour cream
How to Make Crockpot Potatoes and Onions
Step 1: Prepare the Slow Cooker
Lightly coat the inside of a 6-quart slow cooker with nonstick cooking spray.
You can also use a slow-cooker liner for easier cleanup.
Step 2: Prepare the Potatoes
Wash and dry the potatoes.
Peel them if desired, then cut them into approximately ¼-inch slices or evenly sized chunks.
Keeping the pieces similar in size helps them cook at the same rate.
Step 3: Slice the Onions
Peel the onions and cut them into thin slices.
Separate the slices into rings or half-moons so they distribute evenly among the potatoes.
Step 4: Prepare the Seasoning Mixture
In a small bowl, combine the melted butter, olive oil, garlic, salt, black pepper, garlic powder, onion powder, smoked paprika, and dried thyme.
Stir until evenly blended.
Step 5: Season the Potatoes
Place the potatoes and onions in a large bowl.
Pour the butter mixture over them and toss until every piece is lightly coated.
Step 6: Fill the Slow Cooker
Transfer the seasoned potatoes and onions to the prepared slow cooker.
Spread them into an even layer without packing them too firmly.
Step 7: Add the Broth
Pour the broth around the edges of the slow cooker.
The broth creates steam and keeps the potatoes moist, but avoid adding too much or the dish may become watery.
Step 8: Slow Cook
Cover and cook on low for 5–6 hours or high for 3–4 hours.
Cooking time will depend on the potato variety, thickness of the slices, and temperature of your slow cooker.
Step 9: Check for Tenderness
Insert a fork into one of the thickest potato pieces.
The potatoes are ready when the fork slides in easily without causing them to fall apart completely.
Step 10: Add Cheese
If using cheese, sprinkle the cheddar and Parmesan evenly over the cooked potatoes.
Cover and continue cooking for approximately 10–15 minutes, or until the cheese has melted.
Step 11: Adjust the Seasoning
Taste the potatoes and add more salt, pepper, garlic powder, or paprika if needed.
Stir gently to avoid breaking the tender slices.
Step 12: Garnish and Serve
Sprinkle the potatoes with parsley, green onions, fresh thyme, or crumbled bacon.
Serve warm as a side dish.
The Best Potatoes to Use
Yukon Gold potatoes are an excellent choice because they have a naturally buttery flavor and hold their shape well.
Red potatoes are also suitable and don’t usually need to be peeled.
Other options include:
- Baby potatoes
- Russet potatoes
- White potatoes
- Fingerling potatoes
- A mixture of red and gold potatoes
Russet potatoes contain more starch and may become softer or break apart, but they create a creamy texture.
Should I Peel the Potatoes?
Peeling is optional.
Yukon Gold and red potato skins are thin and become tender during slow cooking. Leaving them on saves preparation time and adds texture.
Russet potatoes have thicker skins, so you may prefer to peel them.
Always wash and scrub unpeeled potatoes thoroughly.
Should I Slice or Cube the Potatoes?
Both methods work.
Thin slices create soft, layered potatoes that resemble a simple scalloped-potato dish. Cubes hold their shape better and are easier to stir.
Avoid cutting the pieces too small because they may become mushy before the onions finish cooking.
The Best Onions for This Recipe
Yellow onions provide a balanced combination of sweetness and savory flavor.
You can also use:
- Sweet onions
- White onions
- Red onions
- Shallots
- Leeks
Sweet onions become especially mild during slow cooking, while red onions add color and a slightly sharper flavor.
How to Prevent Mushy Potatoes
Potatoes can become mushy if they are sliced too thinly or cooked for too long.
For the best texture:
- Cut the potatoes evenly
- Use waxy potatoes such as Yukon Gold or red potatoes
- Avoid adding too much liquid
- Begin checking them early
- Stir gently and only when necessary
- Turn off the slow cooker once they are fork-tender
Every slow cooker heats differently, so check the potatoes before the maximum cooking time.
Why Are My Potatoes Still Firm?
The potato pieces may be too thick, the slow cooker may run cool, or the lid may have been opened frequently.
Keep the lid closed as much as possible because every opening releases heat and steam.
If the potatoes remain firm, continue cooking on high in 20-minute intervals until tender.
How to Make the Potatoes Crispy
Slow-cooker potatoes become tender rather than crispy because they cook with trapped steam.
For crispy edges, transfer the cooked potatoes to a baking sheet. Arrange them in a single layer and broil for approximately 3–5 minutes.
Watch them carefully so the onions don’t burn.
You can also brown individual servings in a hot skillet with butter.
Cheesy Crockpot Potatoes and Onions
Add one cup of shredded sharp cheddar during the final 15 minutes.
For an even creamier version, mix in:
- ½ cup sour cream
- 4 ounces softened cream cheese
- ½ cup additional cheddar
Stir gently and cook until the cheese is melted and the sauce is warm.
Ranch Potatoes and Onions
Add one packet of ranch seasoning to the melted butter mixture.
Reduce the added salt because ranch seasoning can already contain a significant amount.
Finish the potatoes with cheddar, bacon, and green onions.
Garlic Parmesan Potatoes
Increase the garlic to four cloves.
When the potatoes are tender, add ½ cup grated Parmesan and two tablespoons of chopped parsley.
For a crispier finish, transfer the potatoes to a baking sheet and broil them briefly.
Crockpot Potatoes, Onions, and Sausage
Slice one pound of smoked sausage or kielbasa into rounds.
Brown it briefly in a skillet, then layer it with the seasoned potatoes and onions.
Cook as directed until the potatoes are tender and the sausage is hot.
This variation turns the side dish into an easy complete meal.
Bacon Cheddar Potatoes
Cook and crumble approximately six slices of bacon.
Stir half into the potatoes during the final 15 minutes, then add shredded cheddar.
Use the remaining bacon as a garnish with green onions and sour cream.
Creamy Crockpot Potatoes and Onions
Whisk together:
- 1 can cream of chicken or mushroom soup
- ½ cup sour cream
- ½ cup milk
Pour the mixture over the seasoned potatoes before cooking.
Use less broth or omit it because the creamy mixture provides additional moisture.
Lipton Onion Potatoes
Add one packet of dry onion soup mix to the butter and oil.
Omit or significantly reduce the additional salt.
This variation creates a stronger, deeply savory onion flavor with very little extra preparation.
Can I Add Other Vegetables?
Yes. Suitable additions include:
- Sliced carrots
- Bell peppers
- Mushrooms
- Green beans
- Corn
- Zucchini
- Celery
- Broccoli
Add firm vegetables such as carrots at the beginning. Add quick-cooking vegetables like zucchini or broccoli during the final 30–45 minutes.
What to Serve with Crockpot Potatoes and Onions
These potatoes pair well with:
- Roast chicken
- Pork chops
- Meatloaf
- Pot roast
- Grilled steak
- Smoked sausage
- Baked ham
- Turkey
- Barbecue chicken
- Fried or baked fish
- Green salad
- Steamed vegetables
They’re especially convenient for holiday meals because the slow cooker leaves valuable oven space available.
Can I Prepare Them Ahead?
Yes. Wash and slice the potatoes up to 24 hours in advance.
Cover them completely with cold water and refrigerate to prevent browning. Drain and dry them thoroughly before seasoning.
The onions and seasoning mixture can also be prepared separately and refrigerated.
For the best texture, assemble the dish shortly before cooking.
Storage
Allow the potatoes to cool before transferring them to an airtight container.
Refrigerate for up to 3–4 days.
Store toppings such as sour cream, parsley, and green onions separately.
How to Reheat Potatoes and Onions
Reheat the potatoes in a covered baking dish at 350°F until hot.
For crispier edges, uncover them during the final few minutes.
Individual servings can be reheated in a skillet with a small amount of butter or in the microwave in short intervals.
Can You Freeze Crockpot Potatoes and Onions?
Cooked potatoes can be frozen, although their texture may become softer or slightly grainy after thawing.
Allow them to cool completely, then transfer them to freezer-safe containers. Freeze for up to 2 months.
Thaw overnight in the refrigerator and reheat in the oven or skillet for the best texture.
Frequently Asked Questions
Do I need to boil the potatoes first?
No. Raw potatoes cook directly in the slow cooker.
How long do potatoes take in a crockpot?
They generally take 5–6 hours on low or 3–4 hours on high, depending on their size and variety.
Do the potatoes need to be covered with liquid?
No. A small amount of broth provides enough steam. Completely covering them would make the dish watery.
Can I use Russet potatoes?
Yes. Russets become softer and may break apart more easily than Yukon Gold or red potatoes.
Can I use baby potatoes?
Yes. Halve larger baby potatoes so they cook evenly.
Can I add cheese at the beginning?
It’s better to add cheese near the end. Long cooking can cause it to become oily or stick to the slow cooker.
Can I use vegetable broth?
Yes. Vegetable broth makes the recipe suitable as a vegetarian side dish.
Why did my potatoes turn brown before cooking?
Cut potatoes darken when exposed to air. Keep them submerged in cold water until you are ready to season them.
Can I make the recipe dairy-free?
Yes. Replace the butter with additional olive oil or dairy-free butter and omit the cheese.
Can I double the recipe?
Yes, if your slow cooker has enough capacity. Avoid filling it more than two-thirds full, and allow additional cooking time if needed.
Can I cook them overnight?
It isn’t recommended because the potatoes may overcook and become mushy before serving.
Can I keep them on warm?
Yes, for a short period. Stir gently and add a little butter or broth if they begin to dry out.
Pro Tips
Use Yukon Gold or red potatoes for the best balance of tenderness and structure.
Cut the potatoes evenly, use only a small amount of broth, and keep the lid closed during cooking. Begin checking early so they don’t become overly soft.
Add cheese during the final few minutes and broil the cooked potatoes briefly if you want golden, crispy edges.
Final Thoughts
These Crockpot Potatoes and Onions are a simple, dependable side dish made with tender potatoes, sweet onions, garlic, butter, and savory seasonings.
Serve them alongside chicken, beef, pork, sausage, or fish. Keep the recipe simple or add cheese, bacon, ranch seasoning, or smoked sausage for a heartier variation.
