Slow Cooker Onion Potatoes

Introduction

These Slow Cooker Onion Potatoes are the perfect hands-off side dish for busy days. Thinly sliced potatoes cook low and slow with buttery goodness and savory onion seasoning, creating a tender, flavorful dish that pairs beautifully with almost any meal. Whether you’re hosting a family dinner or want an easy weeknight side, this recipe delivers rich, comforting flavor with minimal effort.

Why You’ll Love This Recipe

  • Completely hands-off thanks to the slow cooker
  • Uses simple, affordable pantry ingredients
  • Perfectly tender potatoes with deep savory flavor
  • Great for potlucks, family gatherings, or everyday meals
  • Easy to customize with cheese, herbs, or broth variations
  • Works as a stand-alone side dish or a base for casseroles
  • Reliable, consistent results every time

Ingredients

Main Ingredients

  • 6 large potatoes, thinly sliced
  • 1 packet Lipton onion soup mix
  • 1/3 cup melted butter
  • 1/2 cup chicken broth or water
  • Salt and pepper, to taste
  • Cooking spray or butter, for greasing

Optional Add-In

  • 1 cup shredded cheddar cheese (optional)

Directions

Step 1: Prepare the Slow Cooker

Grease the inside of your slow cooker with cooking spray or butter to prevent sticking and ensure easy cleanup.

Step 2: Slice the Potatoes

Wash and peel the potatoes, if desired. Slice them thinly and evenly to promote consistent cooking throughout the dish.

Step 3: Season the Potatoes

Place the sliced potatoes in a large mixing bowl. Pour the melted butter over the potatoes and toss until every slice is coated. Sprinkle the Lipton onion soup mix over the potatoes and mix thoroughly so the seasoning is evenly distributed.

Step 4: Add Cheese (Optional)

If you want a cheesy version, add the shredded cheddar and gently toss it into the potato mixture.

Step 5: Assemble & Cook

Transfer the seasoned potatoes into the greased slow cooker. Pour the chicken broth or water evenly over the top. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are tender and cooked through.

Step 6: Taste & Serve

Season with salt and pepper to taste before serving. Spoon directly from the slow cooker and enjoy warm.

Tips for Best Results

  • Use a mandoline slicer to ensure perfectly even potato slices.
  • Yukon Gold or Russet potatoes both work well for this recipe.
  • If the potatoes look dry during cooking, add an additional splash of broth.
  • For deeper flavor, sauté the onion soup mix with a tablespoon of butter before adding.
  • Avoid lifting the lid during cooking—this releases heat and extends the cook time.
  • Add cheese only during the last hour if you prefer a melted, gooey top layer.

Variations & Substitutions

  • Swap cheddar for Swiss, mozzarella, or pepper jack.
  • Replace the chicken broth with vegetable broth to make it vegetarian.
  • Add sliced mushrooms or onions for extra texture and flavor.
  • Mix in cooked bacon or ham for a hearty version.
  • Use garlic butter instead of plain melted butter for added richness.

Serving Suggestions

  • Pairs well with roasted chicken, grilled steak, pork chops, or meatloaf.
  • Serve alongside holiday roasts for an easy festive side dish.
  • Great with a fresh green salad or steamed vegetables for a lighter meal.
  • Perfect for potlucks—keeps warm in the slow cooker for serving.

Storage & Reheating

  • Refrigerator: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Freeze in portions for up to 2 months. Thaw in the fridge before reheating.
  • Reheating: Warm in a microwave-safe dish for 1–2 minutes, or reheat in the oven at 350°F (175°C) for 10–15 minutes until heated through.

Nutrition Information

Per Serving (approx. 200g):

  • Calories: 260 kcal
  • Carbohydrates: 32g
  • Protein: 4g
  • Total Fat: 13g
    • Saturated Fat: 8g
    • Polyunsaturated Fat: 1g
    • Monounsaturated Fat: 3g
    • Trans Fat: 0g
  • Cholesterol: 30mg
  • Sodium: 450mg
  • Potassium: 670mg
  • Fiber: 3g
  • Sugar: 2g
  • Vitamin A: 380 IU
  • Vitamin C: 12mg
  • Calcium: 90mg
  • Iron: 1mg

Nutritional values are approximate and may vary depending on the type of potato and optional cheese.

FAQ

Can I leave the skin on the potatoes?
Yes, leaving the skin on works great and adds texture and nutrients.

What type of potatoes work best?
Yukon Gold and Russet potatoes are ideal due to their texture and flavor.

Can I cook this on high instead of low?
Yes, cook on high for 3–4 hours if you need a faster cooking time.

Can I make this recipe ahead of time?
Absolutely. Slice and season the potatoes, then refrigerate up to 12 hours before slow cooking.

Do I need to stir the potatoes while cooking?
No. Stirring can break the slices. Simply layer them and let the slow cooker do the work.

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