Crockpot Potatoes and Onions is a simple, comforting side dish made with tender potatoes, sweet onions, garlic, butter, and savory herbs. Everything slowly cooks in seasoned broth until the potatoes become fork-tender and the onions soften beautifully.
This recipe requires only about 15 minutes of preparation. After slicing and layering the vegetables, the slow cooker handles the remaining work. Butter melts over the layers, while chicken or vegetable broth keeps everything moist and flavorful.
Crockpot Potatoes and Onions also works with many family dinners. Serve it alongside chicken, beef, pork, meatloaf, or other hearty main dishes. With six generous servings, it makes an especially convenient side when you need something warm and satisfying without using valuable oven space.
I started appreciating slow-cooker potato dishes when I needed an easy side that didn’t compete for oven space with the main course. Potatoes and onions quickly became one of my favorite combinations because the ingredients are familiar, affordable, and easy to prepare. I especially like layering the seasonings instead of adding everything only to the top. That way, garlic, thyme, paprika, salt, and pepper reach more of the potatoes as they cook. The butter slowly melts through the layers as well. By serving time, the onions are soft and sweet, the potatoes are tender, and the buttery broth ties everything together without requiring a separate sauce.
Crockpot Potatoes and Onions
Equipment
- Slow cooker
- Sharp kitchen knife For slicing the potatoes and onions.
- Cutting board
- vegetable peeler For peeling the potatoes.
- Large serving spoon For gently stirring and serving the tender potatoes.
Ingredients
- 3 lb Yukon Gold or russet potatoes, peeled and sliced
- 2 large yellow onions, thinly sliced
- 4 tbsp butter, cut into pieces
- 1 cup chicken broth or vegetable broth
- 3 cloves garlic, minced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 1 tsp salt, or to taste
- 1 tbsp chopped fresh parsley, optional
Instructions
- Lightly grease the inside of the crockpot.
- Arrange half of the sliced potatoes evenly across the bottom of the crockpot.
- Layer half of the thinly sliced yellow onions over the potatoes.
- Sprinkle half of the minced garlic, garlic powder, onion powder, paprika, thyme, salt, and black pepper evenly over the vegetables.
- Add the remaining sliced potatoes followed by the remaining onions.
- Sprinkle the remaining minced garlic and seasonings evenly over the top.
- Pour the chicken broth or vegetable broth around the edges of the crockpot.
- Arrange the pieces of butter evenly over the potatoes and onions.
- Cover and cook on LOW for 5 to 6 hours or HIGH for 2 1/2 to 3 1/2 hours, until the potatoes are tender.
- Gently stir the potatoes and onions so they become evenly coated in the buttery seasoned broth.
- Garnish with chopped fresh parsley if desired and serve warm.
Notes
Nutrition
Preparing the Potatoes and Onions
Slice the Potatoes Evenly
Start with 3 pounds Yukon Gold or russet potatoes.
Peel the potatoes, then cut them into relatively even slices. Consistent thickness helps the slices cook at approximately the same rate.
Yukon Gold potatoes provide a naturally buttery flavor and creamy texture. Russet potatoes also work well and become particularly tender after several hours in the crockpot.
Next, lightly grease the inside of the slow cooker.
Arrange half of the sliced potatoes across the bottom in an even layer.
Creating layers helps distribute the onions, garlic, seasonings, and butter throughout Crockpot Potatoes and Onions instead of concentrating everything at the surface.
Add the Sliced Onions
Thinly slice 2 large yellow onions.
Spread half of the onions evenly over the first layer of potatoes.
Yellow onions become softer and sweeter as they slowly cook, which makes them a natural match for the buttery potatoes.
Next, sprinkle half of the minced garlic and approximately half of the dry seasonings over the first layers.
Don’t worry about creating perfectly measured individual layers. Simply aim for relatively even seasoning from one side of the crockpot to the other.
Once the first layer is complete, you’re ready to repeat the process with the remaining potatoes and onions.
Layering the Garlic and Seasonings
Add the Herbs and Spices
The seasoning mixture keeps Crockpot Potatoes and Onions simple while giving the vegetables plenty of savory flavor.
You’ll need 3 minced garlic cloves, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon dried thyme, ½ teaspoon black pepper, and 1 teaspoon salt.
After seasoning the first potato-and-onion layer, arrange the remaining sliced potatoes on top.
Follow with the remaining sliced onions.
Then sprinkle the remaining minced garlic and seasonings evenly across the vegetables.
Seasoning between the layers helps flavor the potatoes throughout the crockpot.
Add the Broth and Butter
Pour 1 cup chicken broth or vegetable broth around the edges of the crockpot.
Either option works well. Chicken broth adds savory flavor, while vegetable broth keeps the side dish meat-free.
Next, cut 4 tablespoons butter into several small pieces.
Arrange those pieces evenly across the potatoes and onions.
As Crockpot Potatoes and Onions cooks, the butter melts down through the vegetable layers and combines with the seasoned broth.
There’s no need to stir everything aggressively before cooking. Keeping the layers mostly intact allows the potato slices to cook gently while absorbing the broth, butter, garlic, onions, and herbs.
Slow Cooking Until Tender
Cook on LOW or HIGH
Cover the crockpot securely.
For the longer method, cook the potatoes and onions on LOW for approximately 5 to 6 hours.
If you need the side dish sooner, cook it on HIGH for approximately 2½ to 3½ hours.
The exact cooking time can vary depending on the thickness of your potato slices and your particular slow cooker.
Therefore, check the potatoes toward the end of the suggested cooking window.
Insert a fork into several potato slices. Once the fork slides in easily, Crockpot Potatoes and Onions is ready for the finishing step.
Gently Stir Before Serving
When the potatoes become tender, remove the lid.
Gently stir the potatoes and onions.
Use a large spoon or silicone spatula and avoid stirring too vigorously because the cooked potato slices will be soft.
The goal is simply to redistribute the buttery seasoned broth and softened onions throughout the dish.
Some potato slices may naturally break around their edges as you stir, which creates an especially comforting texture.
Taste the potatoes and adjust the salt if needed.
Finally, sprinkle chopped parsley over the top if desired. The parsley adds a simple fresh finish and a little color without changing the classic buttery flavor.
Serving Crockpot Potatoes and Onions
Pair Them With Your Favorite Main Dish
Serve Crockpot Potatoes and Onions warm.
The combination of buttery potatoes and soft onions works especially well beside simple family-style main courses.
Try pairing the potatoes with roasted or slow-cooked chicken, pot roast, pork, meatloaf, or another hearty protein.
Because the potatoes already have butter, broth, garlic, herbs, and seasonings, they don’t need an additional sauce.
Instead, spoon some of the seasoned cooking liquid over each serving.
The recipe makes approximately six portions, making it useful for both weeknight meals and larger family dinners.
Make Serving Easy
One advantage of Crockpot Potatoes and Onions is that the side dish doesn’t occupy the oven.
Therefore, you can prepare an oven-roasted main course while the potatoes cook separately in the slow cooker.
For serving, use a slotted spoon if you prefer less cooking liquid. Alternatively, use a regular serving spoon to include more of the buttery broth.
A final sprinkle of chopped parsley adds an attractive finish.
The result is an uncomplicated side dish with soft onions, tender potato slices, garlic, thyme, paprika, and buttery broth in every serving.
Ingredients
- 3 pounds Yukon Gold or russet potatoes, peeled and sliced
- 2 large yellow onions, thinly sliced
- 4 tablespoons butter, cut into pieces
- 1 cup chicken broth or vegetable broth
- 3 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- 1 teaspoon salt, or to taste
- 1 tablespoon chopped fresh parsley, optional
Instructions
- Lightly grease the inside of the crockpot.
- Arrange half of the sliced potatoes evenly across the bottom.
- Layer half of the sliced onions over the potatoes.
- Sprinkle half of the minced garlic, garlic powder, onion powder, paprika, thyme, salt, and black pepper over the vegetables.
- Add the remaining sliced potatoes, followed by the remaining onions.
- Sprinkle the remaining minced garlic and seasonings evenly over the top.
- Pour the chicken broth or vegetable broth around the edges of the crockpot.
- Arrange the pieces of butter evenly over the potatoes and onions.
- Cover and cook on LOW for 5 to 6 hours or HIGH for 2½ to 3½ hours, until the potatoes are fork-tender.
- Gently stir to coat the potatoes and onions with the buttery seasoned broth.
- Garnish with chopped fresh parsley if desired and serve warm.
Frequently Asked Questions
What potatoes work best for Crockpot Potatoes and Onions?
Yukon Gold and russet potatoes both work with this recipe. Yukon Gold potatoes provide a naturally buttery texture, while russets become especially soft and tender during slow cooking.
Do I need to peel the potatoes?
The original preparation calls for peeled and sliced potatoes. Peeling creates a softer, more uniform finished texture throughout the dish.
Can I use vegetable broth instead of chicken broth?
Yes. The recipe works with either chicken broth or vegetable broth. Vegetable broth is an easy choice when you want to prepare the dish without chicken broth.
How do I know when the crockpot potatoes are finished?
Test several potato slices with a fork. Crockpot Potatoes and Onions is ready when the potatoes feel tender and the fork slides into them easily.
Can I cook Crockpot Potatoes and Onions on HIGH?
Yes. Cook the potatoes on HIGH for approximately 2½ to 3½ hours. Alternatively, use LOW for 5 to 6 hours when you have more time.
Conclusion
Crockpot Potatoes and Onions turns basic pantry ingredients into a warm, buttery side dish with minimal hands-on work.
Layers of sliced potatoes and sweet yellow onions cook with fresh garlic, garlic powder, onion powder, paprika, thyme, salt, and black pepper. Meanwhile, broth keeps the vegetables moist, and pieces of butter melt through the layers as everything slowly becomes tender.
You can cook the dish on LOW for 5 to 6 hours or use HIGH for a faster 2½ to 3½ hour cooking time.
Once the potatoes become tender, gently stir them through the buttery broth and finish with fresh parsley if desired. Crockpot Potatoes and Onions makes an easy six-serving side for family dinners, holidays, or any meal that needs simple, satisfying comfort food.
