Slow Cooker Onion Butter Potatoes

A rich, savory side dish featuring baby potatoes coated in a buttery onion soup mix glaze, slow-cooked until fork-tender with deep onion flavor and mild garlic undertones.

Ingredients

• 2 lbs (900g) baby potatoes (red or yellow), washed and halved
• 1 packet onion soup mix (about 28g)
• ½ cup (115g) unsalted butter, melted
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon black pepper
• ½ teaspoon smoked paprika (optional, for depth)
• 1 teaspoon dried parsley (or 1 tablespoon fresh, chopped)
• Salt to taste (optional, as soup mix contains salt)
• Fresh chives or green onions for garnish

Instructions

1. Wash the baby potatoes thoroughly. Slice them in halves (or quarters if larger) to ensure even cooking.
2. In a mixing bowl, combine the melted butter, olive oil, minced garlic, onion soup mix, black pepper, smoked paprika (if using), and dried parsley. Stir until well blended.
3. Place the cut potatoes into the slow cooker. Pour the butter-onion mixture over them and gently toss until all the potatoes are evenly coated.
4. Cook on LOW for 4–6 hours or on HIGH for 2–3 hours. Stir once or twice if possible to redistribute the butter and seasoning.
5. Once the potatoes are fork-tender, taste and adjust salt if needed. Sprinkle fresh parsley or chopped chives on top. Let the potatoes rest for 5–10 minutes before serving.

Notes

Use waxy potatoes like red or Yukon gold as they hold their shape better. Don't overcook to avoid a mushy texture. Layer evenly to avoid overcrowding. Variations include adding 1 cup shredded cheddar in the last 20 minutes for a cheesy version, or stirring in ¼ cup sour cream before serving for a creamy version. Store in an airtight container in the refrigerator for up to 4 days; freezing is not recommended.