This little slow cooker potato dish reminds me of the kind of “set it and forget it” suppers we leaned on during busy planting weeks on the farm.
You start with raw, skin-on russet potato halves right in the crock pot—no parboiling, no fuss—and add just four more pantry ingredients. By the time evening rolls around, you’ve got tender, buttery potatoes with edges kissed by garlic and herbs, and a creamy sauce in the bottom that tastes like you fussed all afternoon.
Russet potatoes and crock pot on a farmhouse counter
Russet potatoes and crock pot on a farmhouse counter
It’s simple, hearty Midwestern comfort, the kind of dish that has husbands wandering into the kitchen asking when supper will be ready and going back for seconds without a word.
Slow cooker potatoes in a rustic kitchen
Slow cooker potatoes in a rustic kitchen
These slow cooker potatoes are hearty enough to be the star alongside a simple protein: grilled pork chops, meatloaf, roast chicken, or even pan-fried ham steaks all work beautifully. Spoon some of the garlicky, herbed cream from the bottom of the crock over the potatoes and any meat on the plate.
Add a bright side—steamed green beans, a tossed salad, or buttered peas—to balance the richness. A basket of warm dinner rolls or cornbread is perfect for mopping up every last bit of sauce.
5-Ingredient Slow Cooker Earth Week Potatoes
Servings: 4
Ingredients
2 pounds russet potatoes, scrubbed well and halved lengthwise (leave skins on)
3 tablespoons unsalted butter, melted (or sliced if you prefer)
1 cup heavy cream or half-and-half
1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
1 teaspoon dried Italian seasoning or dried parsley, plus 1 teaspoon kosher salt and 1/2 teaspoon black pepper
Raw potatoes and ingredients laid out for the recipe
Raw potatoes and ingredients laid out for the recipe
Directions
Scrub the russet potatoes well under cool running water, removing any dirt from the skins. Pat dry with a clean towel. Cut each potato in half lengthwise so you have long, sturdy halves with plenty of surface area.
Lightly grease the bottom and sides of your slow cooker with a bit of butter or nonstick spray to help prevent sticking.
Arrange the raw, skin-on russet potato halves cut side up in a single snug layer in the bottom of the slow cooker. It’s fine if they overlap slightly, but try to keep the cut sides mostly facing up so they soak up flavor and cook evenly, matching that top-down view of potato halves in the crock.
Potato halves arranged in the slow cooker
Potato halves arranged in the slow cooker
In a small bowl or measuring cup, combine the melted butter, heavy cream (or half-and-half), garlic powder, dried Italian seasoning (or dried parsley), salt, and black pepper. Whisk or stir until everything is well blended.
Pour the butter-and-cream mixture evenly over the potato halves in the slow cooker, making sure each piece gets a drizzle. Use a spoon to nudge the liquid around so it seeps between the potatoes and down to the bottom.
Cover the slow cooker with the lid. Cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the potatoes are very tender when pierced with a fork and the edges are just starting to look a bit golden and creamy around the sides.
