19 Delicious Potato Crock Pot Recipes Easy

Slow cookers are a busy home cook’s best friend, especially when it comes to creating hearty, comforting meals with minimal fuss. Our roundup of 19 Delicious Potato Crock Pot Recipes Easy is here to transform your dinner routine with simple, satisfying dishes that everyone will love. From creamy soups to tender roasts, these potato-packed recipes promise ease and flavor in every bite. Let’s get cooking!

Creamy Garlic Parmesan Crock Pot Potatoes

Let’s dive into these creamy, dreamy potatoes that practically cook themselves while you do… well, anything else. Loaded with garlic and parmesan, they’re the ultimate set-it-and-forget-it side.

Ingredients

• For the potatoes: 3 lbs russet potatoes, peeled and cubed, 1/4 cup melted butter, 1 tsp salt, 1/2 tsp black pepper
• For the sauce: 1 cup heavy cream, 1/2 cup grated parmesan cheese, 4 cloves garlic minced, 1 tsp dried thyme
• For topping: 1/4 cup grated parmesan cheese, 2 tbsp chopped fresh parsley

Instructions

1. Grease the inside of your crock pot with non-stick spray to prevent sticking.
2. In a large bowl, toss the cubed potatoes with melted butter, salt, and pepper until evenly coated.
3. Transfer the potatoes to the crock pot, spreading them out in an even layer.
4. In the same bowl, whisk together heavy cream, 1/2 cup parmesan, minced garlic, and thyme. Pour this mixture over the potatoes.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until potatoes are tender. Tip: Resist the urge to stir too often to keep the potatoes intact.
6. Once cooked, sprinkle the remaining 1/4 cup parmesan over the top and let it melt slightly. Tip: For a golden top, broil in the oven for 2-3 minutes before serving.
7. Garnish with fresh parsley before serving. Tip: Let the potatoes sit for 5 minutes after cooking to thicken the sauce.

Silky potatoes meet a rich, garlicky sauce in every bite. Serve them alongside grilled chicken or scoop them straight from the crock pot for a no-fuss feast.

Slow Cooker Loaded Potato Soup

Savory, creamy, and downright comforting, this soup is your ticket to cozy vibes. Dump, set, forget—your slow cooker does all the work.

Ingredients

• For the base:
  • 6 cups peeled and diced russet potatoes
  • 1 cup diced yellow onion
  • 4 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the creamy finish:
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese
  • 1/2 cup sour cream
• For topping:
  • 6 slices cooked bacon, crumbled
  • 2 green onions, sliced

Instructions

1. Combine potatoes, onion, chicken broth, salt, and pepper in the slow cooker.
2. Cover and cook on LOW for 7 hours or HIGH for 4 hours, until potatoes are tender.
3. Mash the potatoes slightly with a potato masher for a thicker texture. Tip: Leave some chunks for a hearty bite.
4. Stir in heavy cream, cheddar cheese, and sour cream until smooth and creamy. Tip: Add cheese gradually to prevent clumping.
5. Cover and cook on HIGH for an additional 15 minutes, stirring occasionally.
6. Serve hot, topped with crumbled bacon and green onions. Tip: For extra crunch, add a handful of crushed crackers on top.

Every spoonful is a creamy, cheesy dream with smoky bacon bits. Try serving it in bread bowls for an edible twist.

Crock Pot Cheesy Potato Casserole

Savory meets simplicity in this Crock Pot Cheesy Potato Casserole. Layer flavors, set it, and forget it—dinner’s done with minimal fuss and maximum comfort.

Ingredients

• For the base:
  • 4 cups frozen hash browns, thawed
  • 1/2 cup unsalted butter, melted
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup whole milk
• For the topping:
  • 2 cups shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup crushed cornflakes

Instructions

1. Preheat your Crock Pot to LOW setting.
2. In a large bowl, mix thawed hash browns with melted butter, salt, and pepper until evenly coated.
3. Press the hash brown mixture into the bottom of the Crock Pot to form an even layer.
4. In the same bowl, whisk together cream of chicken soup, sour cream, and milk until smooth.
5. Pour the sauce mixture over the hash browns, spreading it evenly with a spatula.
6. Sprinkle shredded cheddar and Parmesan cheeses on top of the sauce layer.
7. Cover and cook on LOW for 4 hours, or until the edges are bubbly and the center is set.
8. In the last 30 minutes of cooking, sprinkle crushed cornflakes over the top for a crispy finish.
9. Let the casserole sit for 10 minutes before serving to allow layers to set.

Lusciously creamy with a crispy top, this casserole is a textural dream. Serve it alongside a crisp green salad or as a hearty side to grilled meats for a meal that’s as versatile as it is delicious.

Hearty Crock Pot Beef and Potato Stew

Hungry for a no-fuss, flavor-packed meal that practically cooks itself? This beef and potato stew is your crock pot’s best work—tender chunks, rich broth, and zero babysitting.

Ingredients

• For the stew:
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 4 cups potatoes, peeled and diced
  • 2 cups carrots, sliced
  • 1 cup onion, chopped
  • 4 cloves garlic, minced
  • 4 cups beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste
• For thickening:
  • 2 tbsp cornstarch
  • 2 tbsp water

Instructions

1. Prep all vegetables and beef. Pat the beef dry with paper towels for better browning.
2. Layer beef, potatoes, carrots, onion, and garlic in the crock pot.
3. Whisk together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper in a bowl. Pour over the ingredients in the crock pot.
4. Cover and cook on LOW for 8 hours or HIGH for 4 hours, until beef is fork-tender.
5. Mix cornstarch and water in a small bowl to create a slurry. Stir into the stew during the last 30 minutes of cooking to thicken.
6. Season with additional salt and pepper if needed before serving.

Velvety beef meets melt-in-your-mouth potatoes in a broth that’s deep and savory. Serve it with crusty bread for dipping or over a bed of creamy mashed potatoes for double the comfort.

Slow Cooker Scalloped Potatoes

Elevate your comfort food game with these creamy, dreamy slow cooker scalloped potatoes. No fuss, all flavor—just layer, set, and forget.

Ingredients

• For the potatoes:
  • 3 lbs Yukon Gold potatoes, thinly sliced
• For the sauce:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 4 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp nutmeg
• For the topping:
  • 1 1/2 cups shredded Gruyère cheese
  • 1/2 cup grated Parmesan cheese

Instructions

1. Grease the inside of your slow cooker with butter or cooking spray.
2. Layer half of the sliced potatoes evenly at the bottom of the slow cooker.
3. In a medium bowl, whisk together heavy cream, milk, garlic, salt, pepper, and nutmeg. Pour half over the first layer of potatoes.
4. Repeat with the remaining potatoes and cream mixture.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until potatoes are tender.
6. Sprinkle Gruyère and Parmesan cheeses evenly over the top. Cover and cook for an additional 15 minutes on HIGH, until cheese is melted and bubbly.
7. Let stand for 10 minutes before serving to allow the sauce to thicken slightly.

Absolutely indulgent, these scalloped potatoes boast a velvety texture with a golden, cheesy crust. Serve alongside a crisp green salad or as the star of your next brunch spread.

Crock Pot Potato and Corn Chowder

Craving something creamy, comforting, and utterly effortless? This Crock Pot Potato and Corn Chowder is your weeknight hero—dump, set, forget, and devour.

Ingredients

• For the base:
  • 4 cups peeled and diced potatoes
  • 2 cups frozen corn kernels
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
• For the creamy finish:
  • 1 cup heavy cream
  • 2 tbsp butter
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika

Instructions

1. Layer the potatoes, corn, onion, and garlic in the crock pot.
2. Pour the chicken broth over the vegetables.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until potatoes are tender. Tip: Stirring is not needed, but check tenderness at the 5-hour mark for low setting.
4. Mash some potatoes against the side of the pot to thicken the chowder slightly. Tip: For a smoother texture, use an immersion blender for a few seconds.
5. Stir in the heavy cream, butter, salt, pepper, and paprika.
6. Cover and cook on HIGH for another 30 minutes. Tip: This step melds the flavors together beautifully.

Get ready for a chowder that’s luxuriously creamy with pops of sweet corn and tender potatoes. Serve it with a sprinkle of crispy bacon or a dash of hot sauce for an extra kick.

Easy Crock Pot Mashed Potatoes

Get ready to ditch the hand mixer because these Easy Crock Pot Mashed Potatoes are all about set-it-and-forget-it ease. Creamy, dreamy, and packed with flavor, they’re the ultimate side dish that practically makes itself.

Ingredients

• For the potatoes: 3 lbs russet potatoes, peeled and cubed, 4 cups water
• For the cream mixture: 1 cup heavy cream, 1/2 cup unsalted butter, 1 tsp salt, 1/2 tsp black pepper
• For finishing: 1/4 cup chopped chives

Instructions

1. Place the peeled and cubed potatoes in the crock pot. Add 4 cups of water to cover them.
2. Cover and cook on HIGH for 4 hours or until the potatoes are fork-tender.
3. Drain the water from the crock pot, leaving the potatoes inside.
4. In a small saucepan over medium heat, combine the heavy cream, butter, salt, and black pepper. Heat until the butter is melted and the mixture is warm, about 3 minutes.
5. Pour the cream mixture over the potatoes in the crock pot.
6. Use a potato masher to mash the potatoes until smooth and creamy. For extra creamy potatoes, use a hand mixer on low speed for 30 seconds.
7. Garnish with chopped chives before serving.

Creamy, buttery, and with just the right amount of bite, these mashed potatoes are a game-changer. Serve them topped with extra butter and a sprinkle of chives for a dish that’s as visually appealing as it is delicious.

Slow Cooker Potato and Sausage Bake

Boldly transform your slow cooker into a flavor powerhouse with this hearty, no-fuss bake that’s perfect for busy weeknights or lazy weekends. Layer potatoes and sausage, then let your slow cooker do the magic while you kick back.

Ingredients

• For the bake:
  • 2 lbs russet potatoes, sliced into 1/4-inch rounds
  • 1 lb smoked sausage, sliced into 1/2-inch pieces
  • 1 cup chicken broth
  • 1 tbsp olive oil
• For seasoning:
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste

Instructions

1. Prep your slow cooker by lightly greasing the insert with olive oil to prevent sticking.
2. Layer half of the potato slices at the bottom of the slow cooker, followed by half of the sausage slices.
3. Sprinkle half of the garlic powder, onion powder, smoked paprika, salt, and pepper over the first layer.
4. Repeat the layering process with the remaining potatoes, sausage, and seasonings.
5. Pour chicken broth evenly over the layers to add moisture and flavor.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until potatoes are tender.
7. Tip: For a crispy top, remove the lid during the last 30 minutes of cooking.
8. Tip: Stir gently once halfway through cooking to ensure even seasoning distribution.
9. Tip: Let the bake rest for 10 minutes before serving to allow flavors to meld.

Lusciously tender potatoes and smoky sausage come together in a dish that’s both comforting and satisfying. Serve it straight from the slow cooker for a rustic family-style meal, or plate it up with a side of steamed greens for a pop of color.

Crock Pot Rosemary Garlic Potatoes

Elevate your side game with these Crock Pot Rosemary Garlic Potatoes—tender, herby, and hands-off easy.

Ingredients

• For the potatoes:
  • 2 lbs baby potatoes, halved
  • 3 tbsp olive oil
  • 4 garlic cloves, minced
  • 2 tbsp fresh rosemary, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1. Rinse and halve the baby potatoes, ensuring they’re roughly the same size for even cooking.
2. In a large bowl, toss the potatoes with olive oil, minced garlic, chopped rosemary, salt, and black pepper until evenly coated.
3. Transfer the potato mixture to the crock pot, spreading them out in a single layer for optimal crispiness.
4. Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours, stirring once halfway through to ensure even cooking.
5. Check for doneness by piercing a potato with a fork; it should slide in easily without resistance.
6. Once done, let them sit uncovered for 5 minutes to crisp up slightly before serving.

Serve these garlicky, rosemary-kissed potatoes alongside your favorite protein or toss them into a breakfast hash for a flavorful twist. The edges get perfectly crispy while the insides stay fluffy—texture heaven.

Hearty Crock Pot Chicken and Potato Dinner

Craving a no-fuss, flavor-packed meal? This crock pot wonder combines tender chicken, hearty potatoes, and a savory sauce that’ll have everyone asking for seconds.

Ingredients

• For the chicken and potatoes:
  • 2 lbs boneless, skinless chicken thighs
  • 1.5 lbs baby potatoes, halved
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1/2 cup chicken broth
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 3 cloves garlic, minced
  • 1 tsp dried thyme

Instructions

1. In a large bowl, toss chicken thighs and potatoes with olive oil, salt, and pepper until evenly coated.
2. Arrange the chicken and potatoes in the crock pot in a single layer for even cooking.
3. In a small bowl, whisk together chicken broth, soy sauce, honey, garlic, and thyme until well combined.
4. Pour the sauce over the chicken and potatoes, ensuring everything is lightly coated.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is cooked through and potatoes are tender.
6. For a thicker sauce, remove the lid and switch to HIGH for the last 30 minutes of cooking.
7. Gently stir the mixture once before serving to redistribute the sauce.

You’ll love how the chicken falls apart and the potatoes soak up all that glossy, savory sauce. Try serving it over a bed of steamed greens or with a side of crusty bread to mop up every last drop.

Slow Cooker Sweet Potato Casserole

Yes, you need this Slow Cooker Sweet Potato Casserole in your life—creamy, dreamy, and hands-off easy. Perfect for when you’re craving comfort but also want to nap.

Ingredients

• For the sweet potato base:
  • 4 cups peeled and cubed sweet potatoes
  • 1/2 cup granulated sugar
  • 1/4 cup melted butter
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 2 large eggs
• For the topping:
  • 1/2 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup melted butter
  • 1/2 cup chopped pecans

Instructions

1. Grease the inside of your slow cooker with non-stick spray.
2. In a large bowl, mash the sweet potatoes until smooth.
3. Mix in granulated sugar, 1/4 cup melted butter, milk, vanilla extract, salt, and eggs until well combined.
4. Transfer the sweet potato mixture to the slow cooker, spreading it evenly.
5. In a small bowl, combine brown sugar, flour, 1/4 cup melted butter, and pecans to make the topping.
6. Sprinkle the topping evenly over the sweet potato mixture.
7. Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the edges are bubbly.
8. Let it sit for 10 minutes before serving to allow the topping to set.

Absolutely divine—the topping gets crispy while the base stays luxuriously soft. Serve it warm with a scoop of vanilla ice cream for an extra indulgent twist.

Crock Pot Potato and Green Bean Medley

Nothing beats the convenience of throwing ingredients into a Crock Pot and coming back to a ready-to-eat meal. This Potato and Green Bean Medley is your ticket to a hearty, fuss-free side dish that’s packed with flavor and minimal effort.

Ingredients

• For the medley:
  • 2 lbs baby potatoes, halved
  • 1 lb green beans, trimmed
  • 1 small onion, diced
  • 3 cloves garlic, minced
• For the dressing:
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1. Combine the baby potatoes, green beans, onion, and garlic in the Crock Pot.
2. Whisk together the olive oil, balsamic vinegar, dried thyme, salt, and black pepper in a small bowl.
3. Pour the dressing over the vegetables in the Crock Pot and toss to coat evenly. Tip: For extra flavor, let the vegetables marinate in the dressing for 10 minutes before cooking.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the potatoes are tender. Tip: Stir the medley halfway through cooking to ensure even heat distribution.
5. Check the seasoning and adjust if necessary before serving. Tip: For a crispy finish, broil the medley in the oven for 2-3 minutes after cooking.

With its tender potatoes and crisp-tender green beans, this medley is a textural dream. The balsamic dressing adds a tangy depth that pairs perfectly with grilled meats or as a standalone vegetarian option. Try topping it with crumbled feta or toasted almonds for an extra layer of flavor and crunch.

Easy Crock Pot Potato Curry

Vegan or not, this Crock Pot Potato Curry will have you coming back for seconds. Dump, set, forget—then devour.

Ingredients

• For the curry base:
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
• For the spice mix:
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
• For the main ingredients:
  • 4 large potatoes, cubed
  • 1 can (14 oz) coconut milk
  • 1 cup vegetable broth
  • 1 cup frozen peas

Instructions

1. Heat olive oil in a pan over medium heat. Sauté onion until translucent, about 5 minutes.
2. Add garlic and ginger, cook for 1 minute until fragrant.
3. Stir in curry powder, turmeric, cumin, and cayenne pepper. Cook for 30 seconds to toast the spices.
4. Transfer the onion-spice mixture to the Crock Pot.
5. Add potatoes, coconut milk, and vegetable broth to the Crock Pot. Stir to combine.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until potatoes are tender.
7. Add frozen peas in the last 30 minutes of cooking.
8. Season with salt to taste before serving.

With creamy coconut milk and hearty potatoes, this curry is a comforting bowl of goodness. Serve over rice or with naan for a complete meal.

Slow Cooker Potato and Leek Soup

Zesty and comforting, this soup blends creamy potatoes with the mild onion flavor of leeks. Toss everything in the slow cooker and let time do the work.

Ingredients

• For the soup base:
  • 4 cups peeled and diced potatoes
  • 2 cups sliced leeks, white and light green parts only
  • 4 cups chicken broth
  • 1 tsp salt
• For finishing:
  • 1 cup heavy cream
  • 2 tbsp butter
  • 1/2 tsp black pepper

Instructions

1. Combine potatoes, leeks, chicken broth, and salt in the slow cooker.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until potatoes are tender.
3. Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender.
4. Stir in heavy cream, butter, and black pepper until fully incorporated.
5. Cook on HIGH for an additional 15 minutes to heat through.

Lusciously creamy with a velvety texture, this soup is a hug in a bowl. Top with crispy bacon or fresh chives for an extra flavor punch.

Crock Pot Spicy Potato Wedges

Kick off your snack game with these fiery Crock Pot Spicy Potato Wedges—crispy on the outside, tender inside, and packed with heat that’ll have you reaching for more.

Ingredients

• For the potatoes:
  • 4 large russet potatoes, cut into wedges
  • 2 tbsp olive oil
  • 1 tsp salt
• For the spice mix:
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper

Instructions

1. Preheat your Crock Pot on high for 20 minutes.
2. In a large bowl, toss the potato wedges with olive oil and salt until evenly coated.
3. Combine all the spice mix ingredients in a small bowl.
4. Sprinkle the spice mix over the potatoes and toss to coat evenly.
5. Arrange the wedges in a single layer in the preheated Crock Pot.
6. Cover and cook on high for 3 hours, flipping the wedges halfway through for even crispiness.
7. Check for doneness by piercing a wedge with a fork; it should slide in easily.
8. Remove the wedges from the Crock Pot and let them rest for 5 minutes to crisp up further.

Vibrant and bold, these wedges are a perfect blend of spicy and savory. Serve them with a cooling ranch or blue cheese dip to balance the heat, or pile them high on a platter for your next game day spread.

Slow Cooker Potato and Bacon Chowder

Dig into this creamy, dreamy Slow Cooker Potato and Bacon Chowder that’s packed with flavor and requires minimal effort. Perfect for those chilly evenings when you crave something hearty without the hassle.

Ingredients

• For the base:
  • 6 cups peeled and diced potatoes
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced carrots
  • 6 cups chicken broth
• For the flavor:
  • 1 pound bacon, cooked and crumbled
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
• For the creaminess:
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese
  • 2 tablespoons cornstarch
  • 1/4 cup water

Instructions

1. Combine potatoes, onion, celery, carrots, and chicken broth in the slow cooker.
2. Cover and cook on LOW for 7 hours or HIGH for 4 hours, until vegetables are tender.
3. Stir in bacon, garlic powder, salt, and pepper.
4. In a small bowl, mix cornstarch and water until smooth. Stir into the chowder to thicken.
5. Add heavy cream and cheddar cheese, stirring until cheese is melted and chowder is creamy.
6. Cover and cook on HIGH for an additional 15 minutes.

Feel the velvety texture and smoky bacon bits in every spoonful. Serve with a sprinkle of extra cheese and a side of crusty bread for dipping.

Crock Pot Herb Roasted Potatoes

Let’s ditch the oven and lock in those flavors with minimal effort. These Crock Pot Herb Roasted Potatoes are your set-it-and-forget-it side dish hero, packing a punch of herby goodness.

Ingredients

• For the potatoes:
  • 3 lbs baby potatoes, halved
  • 1/4 cup olive oil
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp dried rosemary
  • 1 tbsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1. Prep your Crock Pot by lightly greasing the inside with a bit of olive oil to prevent sticking.
2. Toss the halved baby potatoes with olive oil, garlic powder, onion powder, rosemary, thyme, salt, and black pepper in a large bowl until evenly coated. Tip: For extra flavor, let the potatoes marinate in the seasoning for 10 minutes before cooking.
3. Transfer the potatoes to the Crock Pot, spreading them out in an even layer.
4. Cook on HIGH for 3-4 hours or LOW for 6-7 hours, stirring once halfway through. Tip: If you prefer crispier potatoes, remove the lid for the last 30 minutes of cooking.
5. Check for doneness by piercing a potato with a fork; it should slide in easily. Tip: For a golden finish, broil the potatoes in the oven for 2-3 minutes after slow cooking.

These potatoes come out tender inside with a slightly crispy edge, soaked in aromatic herbs. Serve them alongside grilled meats or fold into breakfast hash for a next-level meal.

Slow Cooker Potato and Carrot Mash

Elevate your side game with this creamy, dreamy mash that does all the work while you binge your favorite show. Dump, set, forget—then wow everyone with zero effort.

Ingredients

• For the mash:
  • 2 lbs potatoes, peeled and cubed
  • 1 lb carrots, peeled and sliced
  • 4 cups water
  • 1 tsp salt
• For finishing:
  • 1/2 cup heavy cream
  • 4 tbsp unsalted butter
  • 1/2 tsp black pepper

Instructions

1. Combine potatoes, carrots, water, and salt in the slow cooker.
2. Cover and cook on HIGH for 4 hours or LOW for 8 hours, until veggies are fork-tender. *Tip: No peeking! Keeping the lid on ensures even cooking.*
3. Drain the veggies, reserving 1/2 cup of the cooking liquid.
4. Return the veggies to the slow cooker. *Tip: The residual heat helps evaporate excess moisture for a fluffier mash.*
5. Add heavy cream, butter, and black pepper.
6. Mash to your desired consistency, using the reserved liquid to adjust if needed. *Tip: For extra creaminess, use a hand mixer on low speed.*

Zesty yet comforting, this mash is velvety with a sweet hint from the carrots. Scoop it into a bowl, top with crispy fried onions, or layer it under your next pot roast for a flavor-packed base.

Crock Pot Potato and Mushroom Gratin

Bold flavors and creamy textures collide in this no-fuss, dump-and-go Crock Pot masterpiece. Perfect for busy weeknights or lazy Sundays, it’s a crowd-pleaser that does all the work for you.

Ingredients

• For the gratin: 2 lbs Yukon Gold potatoes (sliced 1/8-inch thick), 8 oz cremini mushrooms (sliced), 1 cup heavy cream, 1 cup whole milk, 2 garlic cloves (minced), 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp nutmeg
• For the topping: 1 cup shredded Gruyère cheese, 1/4 cup grated Parmesan cheese, 2 tbsp unsalted butter (melted), 1/4 cup breadcrumbs

Instructions

1. Layer half the potato slices and all the mushroom slices in the bottom of a 6-quart Crock Pot.
2. In a medium bowl, whisk together heavy cream, milk, garlic, salt, pepper, and nutmeg. Pour half over the potatoes and mushrooms.
3. Add remaining potato slices and pour the rest of the cream mixture on top. Tip: Press down lightly to ensure all potatoes are submerged.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until potatoes are tender. Tip: Avoid opening the lid during cooking to maintain temperature.
5. In a small bowl, mix Gruyère, Parmesan, melted butter, and breadcrumbs. Sprinkle evenly over the gratin.
6. Cover and cook on HIGH for an additional 30 minutes, until the topping is golden and bubbly. Tip: For a crispier top, broil in the oven for 2-3 minutes after slow cooking.

Silky potatoes and earthy mushrooms soak up the rich, garlicky cream, while the cheesy crust adds a satisfying crunch. Serve it straight from the pot with a crisp green salad or as a decadent side to roasted meats.

Conclusion

Absolutely, these 19 delicious potato Crock Pot recipes are a game-changer for busy home cooks looking for easy, hearty meals. From creamy mashed potatoes to savory stews, there’s something for everyone. We’d love to hear which recipes you try and love—drop a comment below! Don’t forget to share your favorites on Pinterest so others can enjoy these tasty dishes too. Happy slow cooking!