Slow Cooker Potatoes and Onions

Equipment

• 5-quart or larger slow cooker (Crock-Pot)
• Sharp chef’s knife & cutting board
• Large mixing bowl
• Measuring spoons and liquid measuring cup
• Silicone spatula or wooden spoon

Ingredients

Primary Components

• 3 lbs Red Potatoes or Baby Gold Potatoes: Washed and cut into uniform 1-inch chunks (leave the skins on for extra texture and color).
• 2 Large Yellow Onions: Halved and sliced into 1/2-inch thick semi-circles.

Seasoning & Liquid Blend

• 1/4 cup Unsalted Butter: Melted (or high-quality olive oil).
• 2 tbsp Extra Virgin Olive Oil: Keeps the butter from burning and adds depth.
• 4 cloves Garlic: Minced (about 1.5 tablespoons).
• 1 tsp Dried Thyme: Or 1 tablespoon fresh thyme leaves.
• 1 tsp Dried Rosemary: Lightly crushed between your fingers.
• 1 tsp Smoked Paprika: Adds a warm background note and golden color.
• 1 tsp Kosher Salt: Adjust to taste.
• 1/2 tsp Freshly Cracked Black Pepper:
• 1/4 cup Chicken or Vegetable Broth: Prevents scorched bottoms before the natural moisture releases.

Optional Garnish

• 2 tbsp Fresh Parsley: Finely chopped.
• 1/3 cup Parmesan Cheese: Freshly grated (optional, for serving).

Instructions

1. Scrub the potatoes clean and pat them thoroughly dry with paper towels. Cut them into uniform 1-inch pieces to ensure even cooking. Slice the onions into 1/2-inch half-moons . Dry potatoes absorb seasonings much better than wet ones.
2. In a large bowl, whisk together the melted butter, olive oil, minced garlic, dried thyme, dried rosemary, smoked paprika, salt, and black pepper until well combined.
3. Add the chopped potatoes and sliced onions to the bowl with your oil-and-herb mixture. Toss thoroughly using a spatula or clean hands until every piece is evenly glossy and coated in spices.
4. Pour 1/4 cup broth into the bottom of your slow cooker inserts. Transfer the seasoned potato and onion mixture into the slow cooker, spreading them into an even layer.
5. Cover with the lid and set your temperature:
6. High Setting: Cook for 3 to 4 hours .
7. Low Setting: Cook for 6 to 7 hours .
8. Avoid opening the lid during the first 2 hours, as lifting it releases built-up steam and extends the cook time.
9. Test for doneness by piercing a thick piece of potato with a fork — it should slide in effortlessly. Toss gently to redistribute the bottom juices, sprinkle with chopped fresh parsley (and optional Parmesan), and serve warm straight from the pot!

Nutrition

Calories: 225 kcal 11% · Protein: 4.1 g 8% · Fat: 10.5 g 13% · Carbohydrates: 30 g 11% Dietary · Saturated Fat: 4.8 g 24% · Fiber: 4.2 g 15% · Sugar: 3.5 g — · Sodium: 440 mg 19%