20 Hearty Crockpot Recipes with Potatoes and Savory Ingredients

Picture this: a chilly evening, the comforting aroma of savory ingredients wafting through your home, and a crockpot brimming with hearty, potato-filled delights. Whether you’re craving classic comfort food or eager to try something new, our roundup of 20 Crockpot Recipes with Potatoes and Savory Ingredients is your ticket to effortless, delicious meals. Dive in and discover your next favorite dish that promises warmth and satisfaction in every bite!

Creamy Crockpot Potato Soup with Bacon

First, let’s dive into making a comforting bowl of creamy crockpot potato soup with bacon, perfect for those chilly evenings when you crave something hearty yet simple to prepare.

Ingredients

• 6 cups peeled and diced potatoes
• 1 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup cooked and crumbled bacon
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Place the diced potatoes, onion, celery, and carrots into the crockpot.
2. Pour the chicken broth over the vegetables, ensuring they are fully submerged.
3. Cover and cook on low for 7 hours or high for 4 hours, until the vegetables are tender.
4. Use a potato masher to lightly mash the vegetables, leaving some chunks for texture.
5. Stir in the heavy cream, butter, salt, pepper, and garlic powder until well combined.
6. Cover and cook on high for an additional 30 minutes to allow the flavors to meld.
7. Ladle the soup into bowls and top with crumbled bacon before serving.

Just imagine the creamy texture of the soup paired with the smoky crunch of bacon, creating a delightful contrast. Serve it with a side of crusty bread for dipping, and you’ve got a meal that’s both satisfying and effortlessly elegant.

Slow Cooker Garlic Parmesan Potatoes

Delightfully easy and packed with flavor, these Slow Cooker Garlic Parmesan Potatoes are a foolproof side dish that’ll have everyone asking for seconds. Perfect for busy weeknights or lazy weekends, this recipe requires minimal effort for maximum taste.

Ingredients

• 2 lbs baby potatoes, halved
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp dried parsley

Instructions

1. Rinse the baby potatoes under cold water and pat them dry with a clean towel.
2. Cut each potato in half and place them in the slow cooker.
3. In a small bowl, whisk together the olive oil, minced garlic, salt, and black pepper.
4. Pour the olive oil mixture over the potatoes in the slow cooker and toss to coat evenly.
5. Cover the slow cooker and cook on LOW for 4 hours or on HIGH for 2 hours, stirring once halfway through.
6. Once the potatoes are tender, sprinkle the grated Parmesan cheese and dried parsley over the top.
7. Cover the slow cooker again and let it sit for 5 minutes to allow the cheese to melt.
8. Gently stir the potatoes to distribute the melted cheese and herbs evenly.

Perfectly tender with a crispy edge, these potatoes boast a rich garlic and Parmesan flavor that’s irresistibly savory. Serve them alongside your favorite protein or top with a dollop of sour cream for an extra creamy finish.

Herbed Crockpot Rosemary Potatoes

Getting dinner on the table doesn’t have to be a hassle, especially when you have a crockpot to do the heavy lifting. These Herbed Crockpot Rosemary Potatoes are a testament to that, offering a hands-off approach to a side dish that’s bursting with flavor.

Ingredients

• 2 lbs baby potatoes, halved
• 3 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Rinse the baby potatoes under cold water and pat them dry with a clean towel.
2. Cut each potato in half and place them in the crockpot.
3. Drizzle the olive oil over the potatoes, ensuring each piece is lightly coated.
4. Sprinkle the chopped rosemary, garlic powder, salt, and black pepper evenly over the potatoes.
5. Gently toss the potatoes in the crockpot to distribute the herbs and spices evenly.
6. Cover the crockpot with its lid and cook on low for 4 hours or on high for 2 hours, until the potatoes are tender when pierced with a fork.
7. Tip: For an extra crispy texture, transfer the cooked potatoes to a baking sheet and broil in the oven at 450°F for 5 minutes before serving.
8. Tip: If you prefer a stronger rosemary flavor, add an additional 1/2 tbsp of chopped rosemary before cooking.
9. Tip: For even cooking, make sure the potato halves are roughly the same size.

You’ll love the tender yet slightly crisp texture of these potatoes, with the aromatic rosemary and garlic creating a comforting flavor profile. Try serving them alongside a grilled chicken breast or as part of a hearty breakfast with eggs and toast for a delightful twist.

Cheesy Crockpot Scalloped Potatoes

Let’s dive into making a comforting dish that’s perfect for any gathering or a cozy night in. This recipe is straightforward, ensuring even beginners can achieve delicious results.

Ingredients

• 4 cups thinly sliced potatoes
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions

1. Grease the inside of your crockpot with 1 tbsp of unsalted butter to prevent sticking.
2. Layer half of the thinly sliced potatoes at the bottom of the crockpot.
3. Sprinkle half of the salt, black pepper, garlic powder, and onion powder over the potatoes.
4. Dot the potatoes with 1 tbsp of unsalted butter, cut into small pieces.
5. Pour half of the heavy cream evenly over the potatoes.
6. Sprinkle half of the shredded cheddar and grated Parmesan cheeses over the cream.
7. Repeat the layers with the remaining potatoes, seasonings, butter, heavy cream, and cheeses.
8. Cover the crockpot and cook on low for 6 hours or on high for 3 hours, until the potatoes are tender and the top is golden brown.
9. Let the dish rest for 10 minutes before serving to allow the layers to set.

Golden and bubbly, these cheesy crockpot scalloped potatoes offer a creamy texture with a rich, savory flavor. Serve them alongside a crisp green salad or as a hearty side to roasted meats for a satisfying meal.

Spicy Crockpot Cajun Potato Stew

A hearty and flavorful dish that’s perfect for those chilly evenings, this Spicy Crockpot Cajun Potato Stew combines the warmth of slow cooking with the bold flavors of Cajun seasoning. It’s an easy-to-follow recipe that promises a delicious outcome, even for beginners.

Ingredients

– 2 lbs potatoes, diced
– 1 lb andouille sausage, sliced
– 1 large onion, chopped
– 1 green bell pepper, diced
– 2 celery stalks, chopped
– 3 garlic cloves, minced
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes, undrained
– 2 tbsp Cajun seasoning
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 lb sliced andouille sausage and cook until lightly browned, about 5 minutes. Transfer to the crockpot.
2. In the same skillet, add 1 chopped onion, 1 diced green bell pepper, and 2 chopped celery stalks. Cook until softened, about 5 minutes. Add 3 minced garlic cloves and cook for 1 more minute. Transfer to the crockpot.
3. Add 2 lbs diced potatoes, 4 cups chicken broth, 1 can diced tomatoes, 2 tbsp Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper to the crockpot. Stir to combine.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are tender.
5. Taste and adjust seasoning if necessary before serving.
Tip: For a thicker stew, mash some of the potatoes against the side of the crockpot before serving.
Tip: If you prefer a milder flavor, reduce the amount of Cajun seasoning to 1 tbsp.
Tip: Serve with a side of crusty bread to soak up the delicious broth.
You’ll love the creamy texture of the potatoes paired with the spicy kick of the andouille sausage and Cajun seasoning. This stew is even better the next day, making it a great option for meal prep.

Slow Cooker Loaded Potato Casserole

Let’s dive into creating a comforting and hearty dish that’s perfect for any gathering or a cozy night in. This slow cooker loaded potato casserole combines the creamy texture of potatoes with the rich flavors of cheese and bacon, all cooked to perfection with minimal effort.

Ingredients

• 4 cups diced potatoes
• 1 cup shredded cheddar cheese
• 1/2 cup cooked bacon, crumbled
• 1/2 cup sour cream
• 1/4 cup green onions, chopped
• 1/4 cup butter, melted
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Grease the inside of your slow cooker with a thin layer of butter to prevent sticking.
2. Layer the diced potatoes evenly at the bottom of the slow cooker.
3. In a small bowl, mix the melted butter, salt, black pepper, and garlic powder. Drizzle this mixture over the potatoes.
4. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the potatoes are tender. Tip: Avoid opening the lid frequently to check, as this can significantly increase cooking time.
5. Once the potatoes are cooked, spread the sour cream evenly over the top.
6. Sprinkle the shredded cheddar cheese, crumbled bacon, and chopped green onions over the sour cream.
7. Cover and cook on HIGH for an additional 15 minutes, or until the cheese is fully melted. Tip: For a crispier top, you can broil the casserole in the oven for 2-3 minutes after transferring it to an oven-safe dish.
8. Let the casserole sit for 5 minutes before serving to allow the layers to set. Tip: This resting time makes it easier to serve neat portions.

Delight in the creamy, cheesy layers with a satisfying crunch from the bacon. This casserole pairs wonderfully with a fresh green salad or can be enjoyed as a standalone comfort dish. For an extra touch, garnish with additional green onions or a dollop of sour cream before serving.

Savory Crockpot Beef and Potato Stew

Mastering the art of slow cooking begins with this hearty Savory Crockpot Beef and Potato Stew, a dish that promises warmth and comfort with minimal effort. Let’s walk through the process together, ensuring every step is clear and achievable, even for beginners.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 4 cups potatoes, peeled and diced
• 2 cups carrots, sliced
• 1 cup onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 2 lbs beef chuck cubes to the skillet, browning on all sides for about 5 minutes, then transfer to the crockpot.
3. In the same skillet, sauté 1 cup chopped onion and 3 cloves minced garlic until translucent, about 3 minutes, then add to the crockpot.
4. Layer 4 cups diced potatoes and 2 cups sliced carrots over the beef in the crockpot.
5. Whisk together 4 cups beef broth, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper in a bowl, then pour over the ingredients in the crockpot.
6. Cover and cook on low for 8 hours or high for 4 hours, until the beef is tender.
7. One hour before serving, mix 2 tbsp all-purpose flour with 1/4 cup water to create a slurry, stir into the stew to thicken.
8. Continue cooking uncovered for the remaining hour to allow the stew to thicken further.

Zesty flavors meld together in this stew, with the beef becoming fork-tender and the vegetables soaking up the rich broth. Serve it with a side of crusty bread for dipping, or over a bed of steamed rice for a more filling meal.

Easy Crockpot Ranch Potatoes

Let’s dive into making these effortlessly delicious Easy Crockpot Ranch Potatoes, perfect for busy weeknights or lazy weekends. This recipe is a game-changer for anyone looking to add a flavorful side dish to their meal with minimal effort.

Ingredients

• 2 lbs baby potatoes, halved
• 1/4 cup olive oil
• 1 packet (1 oz) ranch seasoning mix
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper

Instructions

1. Rinse the baby potatoes under cold water and pat them dry with a clean towel.
2. Cut the baby potatoes in half and place them in the crockpot.
3. In a small bowl, whisk together the olive oil, ranch seasoning mix, garlic powder, onion powder, and black pepper until well combined.
4. Pour the seasoning mixture over the potatoes in the crockpot and toss until all the potatoes are evenly coated.
5. Cover the crockpot with its lid and cook on high for 3-4 hours or on low for 6-7 hours, stirring once halfway through cooking to ensure even flavor distribution.
6. Once the potatoes are tender and easily pierced with a fork, they are ready to serve.

Delightfully creamy on the inside with a perfectly seasoned crust, these ranch potatoes are a crowd-pleaser. Serve them alongside grilled chicken or as part of a hearty breakfast for a satisfying meal.

Slow Cooker Chicken and Potato Curry

For those evenings when you crave something hearty yet hassle-free, this Slow Cooker Chicken and Potato Curry is your go-to solution. Follow these steps to create a dish that’s as nourishing as it is flavorful.

Ingredients

• 2 lbs chicken thighs, skinless and boneless
• 4 cups potatoes, cubed
• 1 cup onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 2 tbsp olive oil
• Salt to taste

Instructions

1. Heat olive oil in a pan over medium heat. Add onions, garlic, and ginger, sautéing until fragrant, about 2 minutes.
2. Add chicken thighs to the pan, browning each side for 3 minutes. Tip: Browning the chicken adds depth to the curry’s flavor.
3. Transfer the chicken and onion mixture to the slow cooker. Add potatoes, curry powder, turmeric, and cumin, stirring to combine.
4. Pour in coconut milk and chicken broth, ensuring the chicken and potatoes are submerged. Tip: For a thicker curry, reduce the amount of chicken broth by half.
5. Cover and cook on low for 6 hours or high for 3 hours. Tip: Avoid opening the lid frequently to maintain the cooking temperature.
6. Once cooking is complete, taste and adjust salt if necessary. Serve hot.

Kindly note how the chicken effortlessly falls apart, mingling with the creamy coconut milk and tender potatoes. For an extra touch, garnish with fresh cilantro and serve over steamed rice to soak up the rich curry sauce.

Hearty Crockpot Sausage and Potato Bake

Here’s a comforting dish that combines the savory flavors of sausage with the hearty texture of potatoes, all cooked to perfection in your crockpot. Perfect for those busy days when you want a delicious meal without the fuss.

Ingredients

• 1 lb smoked sausage, sliced into 1/2 inch pieces
• 2 lbs potatoes, peeled and diced into 1 inch cubes
• 1 cup onion, diced
• 1 cup green bell pepper, diced
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the sliced sausage and cook until lightly browned, about 5 minutes. Tip: Browning the sausage first adds depth to the dish’s flavor.
2. Transfer the browned sausage to the crockpot. Add the diced potatoes, onion, green bell pepper, and minced garlic to the crockpot.
3. Pour the chicken broth over the ingredients in the crockpot. Sprinkle with salt, black pepper, and paprika. Stir to combine. Tip: Layering the ingredients ensures even cooking and flavor distribution.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender. Tip: Avoid opening the lid frequently to maintain the cooking temperature.
5. Once cooked, give the mixture a gentle stir to blend the flavors. Serve hot.

Savory and satisfying, this dish offers a perfect balance of flavors with the smokiness of the sausage complementing the soft, creamy potatoes. For a colorful presentation, garnish with fresh parsley or serve alongside a crisp green salad.

Crockpot Mashed Potatoes with Garlic Butter

Forget the hassle of last-minute mashing with this effortless Crockpot Mashed Potatoes recipe that promises creamy, garlicky goodness with minimal effort.

Ingredients

• 3 lbs russet potatoes, peeled and quartered
• 4 cloves garlic, minced
• 1/2 cup unsalted butter, melted
• 1 cup whole milk
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Place the peeled and quartered potatoes into the crockpot.
2. Add the minced garlic, melted butter, whole milk, salt, and black pepper to the crockpot.
3. Cover and cook on high for 4 hours or on low for 8 hours, until the potatoes are fork-tender.
4. Once the potatoes are tender, mash them directly in the crockpot using a potato masher until smooth. Tip: For extra creamy potatoes, use a hand mixer on low speed.
5. Adjust the seasoning with additional salt and pepper if needed. Tip: Taste as you go to ensure the perfect balance of flavors.
6. Serve warm. Tip: Garnish with a pat of butter and a sprinkle of fresh chives for an elegant touch.

Now, these mashed potatoes boast a velvety texture and a rich, buttery garlic flavor that pairs wonderfully with any main dish. Try serving them in a warm bowl topped with crispy fried onions for an unexpected crunch.

Slow Cooker Potatoes Au Gratin

Back to basics with a dish that’s as comforting as it is elegant, Slow Cooker Potatoes Au Gratin is a must-try for anyone looking to master the art of slow cooking. This methodical guide will walk you through each step, ensuring a perfectly creamy and cheesy outcome every time.

Ingredients

• 4 cups thinly sliced potatoes
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Grease the inside of your slow cooker with the unsalted butter to prevent sticking.
2. Layer half of the thinly sliced potatoes at the bottom of the slow cooker.
3. In a small bowl, mix together the heavy cream, salt, black pepper, and garlic powder. Pour half of this mixture over the first layer of potatoes.
4. Sprinkle half of the shredded cheddar and grated Parmesan cheeses over the potatoes.
5. Repeat the layers with the remaining potatoes, cream mixture, and cheeses.
6. Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are tender and the top is golden brown.
7. Let the dish rest for 10 minutes before serving to allow the layers to set.

Here’s how it turns out: the potatoes are luxuriously tender, enveloped in a rich, cheesy sauce with a perfectly golden crust. For an extra touch, serve alongside a crisp green salad to balance the creaminess.

Smoky Crockpot BBQ Pulled Pork with Potatoes

Zesty flavors and tender textures define this comforting dish, perfect for any gathering or a cozy night in. Let’s dive into creating a smoky, savory pulled pork that pairs wonderfully with hearty potatoes, all made effortlessly in your crockpot.

Ingredients

– 3 lbs pork shoulder
– 1 cup BBQ sauce
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp salt
– 1/2 tsp black pepper
– 2 lbs potatoes, cubed
– 1 tbsp olive oil
– 1/2 cup chicken broth

Instructions

1. Trim excess fat from the pork shoulder and place it in the crockpot.
2. In a small bowl, mix BBQ sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper.
3. Pour the mixture over the pork, ensuring it’s evenly coated. Tip: For deeper flavor, let the pork marinate in the fridge overnight.
4. Add chicken broth to the crockpot to keep the pork moist during cooking.
5. Cover and cook on low for 8 hours or until the pork is tender enough to shred easily.
6. While the pork cooks, toss cubed potatoes with olive oil and a pinch of salt. Tip: For crispier potatoes, spread them on a baking sheet and roast at 400°F for 25-30 minutes.
7. Once the pork is done, shred it using two forks, mixing it with the juices in the crockpot.
8. Serve the pulled pork over the roasted potatoes. Tip: Garnish with fresh herbs for a pop of color and freshness.
Fork-tender pork infused with smoky BBQ flavors contrasts beautifully with the crispy, golden potatoes. Try serving this dish with a side of coleslaw or atop a toasted bun for a classic BBQ sandwich experience.

Slow Cooker Lemon Herb Potatoes

Now, let’s dive into making a dish that’s as effortless as it is flavorful, perfect for those who love hands-off cooking. Slow Cooker Lemon Herb Potatoes are a testament to how simple ingredients can transform into something extraordinary with just a bit of time and patience.

Ingredients

• 2 lbs baby potatoes, halved
• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp minced garlic
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the halved baby potatoes, olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, salt, and black pepper. Toss until the potatoes are evenly coated.
2. Transfer the potato mixture to the slow cooker, spreading them out in an even layer.
3. Cover and cook on high for 3-4 hours or on low for 6-7 hours, until the potatoes are tender when pierced with a fork.
4. For a crispier texture, transfer the cooked potatoes to a baking sheet and broil in the oven at 450°F for 3-5 minutes, watching closely to prevent burning.
5. Tip: Stirring the potatoes halfway through cooking ensures even flavor distribution.
6. Tip: If you prefer a stronger lemon flavor, add an extra tablespoon of lemon juice before serving.
7. Tip: Fresh herbs can be used in place of dried; double the amount for the same intensity of flavor.

Herb-infused and lightly tangy, these potatoes boast a melt-in-your-mouth texture with a slight crisp from broiling. Serve them alongside grilled chicken or fish for a complete meal, or enjoy them as a standalone vegetarian dish.

Crockpot Potato and Corn Chowder

Zesty and comforting, this Crockpot Potato and Corn Chowder is a breeze to make, perfect for those chilly evenings when you crave something hearty without spending hours in the kitchen. Let’s dive into the simple steps to create this creamy delight.

Ingredients

– 4 cups diced potatoes
– 2 cups frozen corn
– 1 cup diced onion
– 2 cloves minced garlic
– 4 cups chicken broth
– 1 cup heavy cream
– 2 tbsp butter
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp thyme

Instructions

1. Place the diced potatoes, frozen corn, diced onion, and minced garlic into the crockpot.
2. Pour the chicken broth over the vegetables, ensuring they are fully submerged.
3. Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are tender.
4. Once the vegetables are cooked, use a potato masher to lightly mash some of the potatoes for a thicker texture.
5. Stir in the heavy cream, butter, salt, black pepper, and thyme until well combined.
6. Cover and cook on high for an additional 30 minutes to allow the flavors to meld together.
7. Taste and adjust seasoning if necessary before serving.
8. Serve hot, garnished with fresh herbs or a sprinkle of cheese for extra flavor.
Now you’re ready to enjoy this creamy, comforting chowder. The potatoes provide a hearty base, while the corn adds a sweet crunch, making every spoonful a delight. Try serving it with a side of crusty bread for dipping.

Slow Cooker Italian Sausage and Potato Soup

Let’s dive into creating a comforting bowl of soup that’s perfect for any day of the week. This recipe is straightforward, ensuring even beginners can achieve delicious results with minimal fuss.

Ingredients

• 1 lb Italian sausage, casings removed
• 4 cups potatoes, diced into 1/2-inch pieces
• 1 cup onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried basil
• 1/2 tsp dried oregano

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 lb Italian sausage, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
2. Transfer the cooked sausage to a slow cooker. Add 4 cups diced potatoes, 1 cup chopped onion, and 2 minced garlic cloves to the slow cooker.
3. Pour in 4 cups chicken broth, then add 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried basil, and 1/2 tsp dried oregano. Stir to combine all ingredients.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are tender.
5. Stir in 1 cup heavy cream during the last 30 minutes of cooking to enrich the soup.
6. Tip: For a smoother texture, mash some of the potatoes against the side of the slow cooker before adding the cream.
7. Tip: If the soup is too thick, add a little more chicken broth until you reach your desired consistency.
8. Tip: Garnish with grated Parmesan cheese and fresh parsley for an extra flavor boost.

The soup boasts a creamy texture with the hearty flavors of Italian sausage and tender potatoes. Serve it with a side of crusty bread for dipping, or top with extra Parmesan for a richer taste.

Easy Crockpot Breakfast Potatoes with Peppers

On a busy morning, nothing beats the convenience of a hearty, flavorful breakfast that practically cooks itself. Our Easy Crockpot Breakfast Potatoes with Peppers is a set-it-and-forget-it dish that delivers crispy potatoes and tender peppers with minimal effort.

Ingredients

• 4 cups diced potatoes
• 1 cup diced bell peppers
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions

1. Wash and dice the potatoes and bell peppers into uniform pieces to ensure even cooking.
2. In a large bowl, combine the diced potatoes and bell peppers with olive oil, salt, black pepper, garlic powder, and onion powder. Toss until evenly coated.
3. Transfer the mixture to a crockpot and spread it out evenly.
4. Cover and cook on high for 3-4 hours or on low for 6-7 hours, stirring once halfway through to promote even browning.
5. Check the potatoes for doneness by piercing with a fork; they should be tender and slightly crispy on the edges.
6. Once done, turn off the crockpot and let the potatoes sit for 5 minutes to crisp up further before serving.

Expect these breakfast potatoes to come out perfectly tender with a satisfying crispness on the outside. The peppers add a sweet contrast to the savory spices, making this dish a versatile side that pairs wonderfully with eggs or avocado toast for a complete meal.

Slow Cooker Honey Mustard Potatoes

For those who love the convenience of a slow cooker and the sweet tang of honey mustard, this recipe is a must-try. It’s perfect for busy weeknights or when you want a side dish that practically cooks itself.

Ingredients

• 2 lbs baby potatoes, halved
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions

1. In a large bowl, whisk together the honey, Dijon mustard, olive oil, salt, black pepper, garlic powder, and onion powder until well combined.
2. Add the halved baby potatoes to the bowl and toss until they are evenly coated with the honey mustard mixture.
3. Transfer the coated potatoes to the slow cooker, spreading them out in an even layer.
4. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, stirring once halfway through the cooking time to ensure even cooking.
5. Once the potatoes are tender and the sauce has thickened slightly, turn off the slow cooker and let the potatoes sit for 5 minutes before serving.

Very tender and flavorful, these potatoes have a perfect balance of sweet and tangy. Serve them alongside grilled chicken or fish for a complete meal, or enjoy them as a hearty vegetarian option.

Crockpot Potatoes with Caramelized Onions

Even the simplest ingredients can transform into a comforting dish with just a bit of patience and the right technique. Today, we’re diving into a recipe that combines the humble potato with the deep, sweet flavors of caramelized onions, all made effortlessly in your crockpot.

Ingredients

• 2 lbs potatoes, peeled and sliced into 1/4-inch rounds
• 2 large onions, thinly sliced
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• 1 tbsp brown sugar

Instructions

1. In a large skillet over medium heat, melt 1 tbsp butter with olive oil.
2. Add the sliced onions and cook, stirring occasionally, for 10 minutes until they begin to soften.
3. Sprinkle brown sugar over the onions and continue to cook for another 20 minutes, stirring every 5 minutes, until deeply caramelized. Tip: Lower the heat if onions start to burn.
4. Layer half of the potato slices in the bottom of the crockpot, followed by half of the caramelized onions. Repeat layers.
5. Dot the top with remaining 2 tbsp butter and sprinkle with salt and pepper.
6. Pour chicken broth over the layers.
7. Cover and cook on low for 6 hours or on high for 3 hours, until potatoes are tender. Tip: Avoid opening the lid too often to maintain heat.
8. Once cooked, let sit for 5 minutes before serving to allow flavors to meld. Tip: For a crispy top, broil in the oven for 2-3 minutes before serving.

Just out of the crockpot, these potatoes are irresistibly tender with a sweet and savory depth from the onions. Serve them alongside a crisp green salad or as a hearty side to roasted meats for a meal that feels like a hug.

Slow Cooker Greek Lemon Potatoes with Feta

On a bustling weeknight, nothing beats the simplicity and heartiness of a dish that practically cooks itself. Our slow cooker Greek lemon potatoes with feta are a testament to the magic of hands-off cooking, blending tangy, creamy, and herby flavors into one comforting meal.

Ingredients

• 2 lbs potatoes, peeled and quartered
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 3 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• 1/2 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley

Instructions

1. In a large bowl, combine the potatoes, olive oil, lemon juice, garlic, oregano, salt, and black pepper. Toss until the potatoes are evenly coated.
2. Transfer the potato mixture to the slow cooker. Pour the chicken broth over the potatoes.
3. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the potatoes are tender when pierced with a fork.
4. Tip: For extra crispy potatoes, transfer them to a baking sheet and broil for 3-5 minutes after slow cooking.
5. Sprinkle the cooked potatoes with crumbled feta cheese and chopped parsley before serving.
6. Tip: Let the potatoes sit for 5 minutes after adding the feta to allow the cheese to slightly melt.
7. Tip: For a brighter flavor, add an extra tablespoon of lemon juice just before serving.

Just out of the slow cooker, these potatoes boast a melt-in-your-mouth texture with a crispy edge, thanks to the olive oil. The feta adds a creamy saltiness that perfectly balances the zesty lemon, making this dish a vibrant side or a satisfying main with a simple salad.

Summary

Brimming with delicious possibilities, our roundup of 20 hearty crockpot recipes with potatoes and savory ingredients is your ticket to effortless, comforting meals. Whether you’re craving something creamy, spicy, or downright cozy, there’s a dish here to warm your heart and home. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to keep these tasty ideas handy!