20 Delicious Crockpot Recipes with Potatoes and Herbs

There’s something truly magical about coming home to the aroma of slow-cooked potatoes and herbs wafting through your kitchen. Whether you’re craving cozy comfort food or an easy, flavorful dinner solution, these 20 delicious crockpot recipes are here to delight your taste buds and simplify your meal prep. Dive into our roundup and discover your next favorite dish that promises minimal effort for maximum flavor!

Slow Cooker Garlic Parmesan Potatoes

These Slow Cooker Garlic Parmesan Potatoes are the ultimate set-it-and-forget-it side dish, packed with creamy texture and bold flavors that’ll have everyone asking for seconds.

Ingredients

• 2 pounds baby potatoes, halved
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary

Instructions

1. In a large bowl, toss the baby potatoes with 1/4 cup olive oil, 4 cloves minced garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme, and 1/2 teaspoon dried rosemary until evenly coated.
2. Transfer the potatoes to the slow cooker and spread them out in an even layer.
3. Cover and cook on high for 3-4 hours or on low for 6-7 hours, until the potatoes are tender and golden around the edges.
4. Sprinkle 1/2 cup grated Parmesan cheese over the potatoes during the last 30 minutes of cooking.
5. Serve warm, garnished with additional Parmesan if desired.

The magic of this recipe lies in how the Parmesan forms a crispy, cheesy crust on the potatoes, while the inside stays irresistibly soft and flavorful.

Tip: For an extra crispy finish, broil the potatoes on a baking sheet for 2-3 minutes after they’re done in the slow cooker.

Crockpot Loaded Potato Soup

Nothing beats coming home to a warm bowl of Crockpot Loaded Potato Soup, especially when it’s been simmering all day, filling your kitchen with irresistible aromas.

Ingredients

• 6 cups peeled and diced russet potatoes
• 1/2 cup diced yellow onion
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 6 slices cooked bacon, crumbled
• 2 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder
• 2 green onions, sliced

Instructions

1. In your crockpot, combine the russet potatoes, yellow onion, chicken broth, unsalted butter, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder. Stir to mix well.
2. Cover and cook on low for 7 hours or high for 4 hours, until the potatoes are tender.
3. Use a potato masher to slightly thicken the soup, leaving some chunks for texture.
4. Stir in the heavy cream, sour cream, and shredded cheddar cheese until the cheese is melted and the soup is creamy.
5. Serve hot, topped with crumbled bacon and sliced green onions.

The magic of this soup lies in its creamy texture paired with the crunch of bacon and the freshness of green onions, making every spoonful a delight.

Tip: For an extra creamy version, blend half of the soup before adding the heavy cream and sour cream.

Herbed Slow Cooker Red Potatoes

These Herbed Slow Cooker Red Potatoes are a game-changer for busy weeknights, offering a hands-off approach to a side dish that’s bursting with flavor.

Ingredients

• 2 pounds red potatoes, quartered
• 3 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Instructions

1. In a large bowl, toss the quartered red potatoes with 3 tablespoons olive oil, 1 tablespoon minced garlic, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
2. Transfer the potatoes to a slow cooker and cook on high for 3 hours or on low for 6 hours, stirring occasionally, until the potatoes are tender.
3. Sprinkle the cooked potatoes with 1/4 cup grated Parmesan cheese and 2 tablespoons chopped fresh parsley before serving.

The slow cooking process allows the herbs to infuse the potatoes deeply, creating a side dish that’s aromatic and irresistibly tender.

Tip: For an extra crispy finish, broil the potatoes on a baking sheet for 2-3 minutes after slow cooking.

Crockpot Beef and Potato Stew

There’s nothing like coming home to the comforting aroma of beef and potato stew simmering away in your crockpot. This hearty dish is a breeze to prepare and promises a deliciously tender result every time.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 4 medium potatoes, peeled and diced into 1-inch pieces
• 2 carrots, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and brown on all sides, about 5 minutes. Transfer the beef to the crockpot.
2. In the same skillet, add the onion and garlic, sautéing until softened, about 3 minutes. Sprinkle with the flour, stirring to coat, then transfer to the crockpot.
3. Add the potatoes, carrots, beef broth, tomato paste, Worcestershire sauce, dried thyme, salt, and black pepper to the crockpot. Stir to combine.
4. Cover and cook on low for 8 hours or on high for 4 hours, until the beef and vegetables are tender.

The slow cooking process melds the flavors beautifully, resulting in a stew that’s rich, hearty, and packed with tender chunks of beef and potatoes.

Tip: For an extra layer of flavor, try deglazing the skillet with a splash of red wine before adding the onions and garlic.

Slow Cooker Cheesy Scalloped Potatoes

There’s nothing quite like the comfort of creamy, cheesy scalloped potatoes, especially when they’re made effortlessly in your slow cooker. This version is rich, indulgent, and perfect for those busy days when you want something special without the fuss.

Ingredients

• 3 lbs Yukon Gold potatoes, thinly sliced
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. In a large bowl, whisk together heavy cream, whole milk, minced garlic, salt, black pepper, and nutmeg.
2. Layer half of the thinly sliced potatoes in the bottom of your slow cooker. Pour half of the cream mixture over the potatoes, then sprinkle with half of the cheddar and Parmesan cheeses.
3. Repeat the layers with the remaining potatoes, cream mixture, and cheeses.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are tender and the top is bubbly and golden.

The slow cooker does all the work here, melding the flavors together into a dish that’s luxuriously creamy with just the right amount of cheesy goodness. It’s the kind of side that steals the show at any dinner table.

Tip: For an extra crispy top, transfer the potatoes to a broiler-safe dish and broil for 2-3 minutes after slow cooking.

Crockpot Chicken and Potato Casserole

This Crockpot Chicken and Potato Casserole is the ultimate comfort food that practically cooks itself, leaving your kitchen smelling amazing all day.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1 cup shredded cheddar cheese
• 2 tbsp chopped fresh parsley

Instructions

1. In a large bowl, toss the chicken thighs and potatoes with olive oil, salt, black pepper, garlic powder, onion powder, and paprika until evenly coated.
2. Transfer the mixture to a crockpot and pour in the chicken broth.
3. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and the potatoes are fork-tender.
4. Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the sauce is creamy.
5. Sprinkle with chopped fresh parsley before serving.

The magic of this casserole lies in the creamy sauce that forms as the cheese melts into the broth and cream, creating a rich and comforting dish that’s perfect for any day of the week.

Tip: For an extra crispy top, transfer the casserole to a baking dish after cooking, sprinkle with additional cheese, and broil for 2-3 minutes until bubbly and golden.

Slow Cooker Rosemary Garlic Potatoes

These Slow Cooker Rosemary Garlic Potatoes are a game-changer for busy weeknights, offering a hands-off approach to a side dish that’s bursting with flavor.

Ingredients

• 2 pounds baby potatoes, halved
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. In a large bowl, toss the baby potatoes with 3 tablespoons olive oil, 4 cloves minced garlic, 1 tablespoon chopped rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
2. Transfer the potatoes to the slow cooker and spread them out in an even layer.
3. Cover and cook on high for 3-4 hours or on low for 6-7 hours, stirring once halfway through, until the potatoes are tender and slightly crispy on the edges.

The slow cooking process melds the rosemary and garlic into the potatoes, creating a dish that’s aromatic and deeply flavorful without any fuss.

Tip: For an extra crispy finish, spread the cooked potatoes on a baking sheet and broil for 2-3 minutes before serving.

Crockpot Potato and Corn Chowder

Warm up your kitchen with this creamy Crockpot Potato and Corn Chowder, a comforting dish that practically cooks itself while you go about your day.

Ingredients

• 4 cups peeled and diced potatoes
• 2 cups frozen corn kernels
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

Instructions

1. In your crockpot, combine the potatoes, corn, onion, and garlic.
2. Pour in the chicken broth and stir to combine.
3. Cover and cook on low for 6 hours or high for 3 hours, until the potatoes are tender.
4. Stir in the heavy cream, butter, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme.
5. Cover and cook on high for an additional 30 minutes to meld the flavors.

The magic of this chowder lies in its velvety texture, achieved by the slow melding of cream and potatoes, with sweet corn bursts in every spoonful.

Tip: For a thicker chowder, mash some of the potatoes against the side of the crockpot before adding the cream.

Slow Cooker Bacon Ranch Potatoes

These Slow Cooker Bacon Ranch Potatoes are the ultimate comfort food, combining crispy bacon, creamy ranch, and tender potatoes in a dish that practically makes itself.

Ingredients

• 2 lbs baby potatoes, halved
• 6 slices bacon, cooked and crumbled
• 1/2 cup ranch dressing
• 1/4 cup shredded cheddar cheese
• 2 tbsp chopped fresh chives
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Place the halved baby potatoes in the slow cooker.
2. In a small bowl, mix together the ranch dressing, garlic powder, onion powder, salt, and black pepper. Pour this mixture over the potatoes, stirring to coat evenly.
3. Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are tender.
4. Sprinkle the cooked and crumbled bacon, shredded cheddar cheese, and chopped fresh chives over the top. Cover for an additional 5 minutes to let the cheese melt.
5. Serve warm, garnished with extra chives if desired. The magic of this dish lies in how the ranch dressing infuses the potatoes with flavor while keeping them incredibly moist.

Tip: For an extra crispy finish, transfer the cooked potatoes to a baking sheet and broil for 2-3 minutes before adding the toppings.

Crockpot Sausage and Potato Bake

This Crockpot Sausage and Potato Bake is the ultimate set-it-and-forget-it meal, combining hearty ingredients with minimal prep for a comforting dish that practically makes itself.

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch pieces
• 1.5 lbs baby potatoes, halved
• 1 medium onion, sliced
• 1 bell pepper, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1/2 tsp dried thyme
• 1/2 cup chicken broth

Instructions

1. In a large bowl, toss the sausage, potatoes, onion, bell pepper, and garlic with olive oil, salt, black pepper, paprika, and dried thyme until evenly coated.
2. Transfer the mixture to a crockpot and pour the chicken broth over the top.
3. Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are tender and the sausage is heated through.
4. Give everything a gentle stir before serving to redistribute the flavors.

The magic of this dish lies in how the potatoes soak up the smoky sausage flavors and the broth turns into a savory sauce, creating a meal that’s rich in taste yet simple to prepare.

Tip: For a crispy finish, transfer the cooked mixture to a baking sheet and broil for 2-3 minutes before serving.

Slow Cooker Mashed Potatoes with Cream Cheese

These Slow Cooker Mashed Potatoes with Cream Cheese are the ultimate comfort food, turning your humble spuds into a creamy, dreamy side dish with minimal effort.

Ingredients

• 3 lbs Yukon Gold potatoes, peeled and quartered
• 4 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Place the potatoes in the slow cooker and add enough water to just cover them. Cook on high for 3-4 hours or until the potatoes are fork-tender.
2. Drain the potatoes and return them to the slow cooker. Add the cream cheese, butter, heavy cream, salt, black pepper, and garlic powder.
3. Mash the potatoes with a potato masher until smooth and all ingredients are fully incorporated. For extra creaminess, you can beat them with a hand mixer on low speed for 1-2 minutes.
4. Cover and cook on low for an additional 30 minutes to allow the flavors to meld together. Stir before serving.

The cream cheese adds a tangy richness that elevates these mashed potatoes beyond the ordinary, making them a standout side dish for any holiday table or weeknight dinner.

Tip: For a lighter version, substitute half of the heavy cream with whole milk, but keep the cream cheese for that signature tang.

Crockpot Veggie and Potato Curry

Warm up your kitchen with this hearty Crockpot Veggie and Potato Curry, a fuss-free dish that packs a punch of flavor with minimal effort.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 3 large potatoes, cubed
• 2 carrots, sliced
• 1 bell pepper, diced
• 1 cup frozen peas

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes.
2. Stir in the curry powder, cumin, salt, and black pepper, cooking for another minute until fragrant.
3. Transfer the onion mixture to the crockpot. Add the coconut milk, vegetable broth, potatoes, carrots, and bell pepper. Stir to combine.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the vegetables are tender.
5. Add the frozen peas during the last 30 minutes of cooking.

The slow cooking process melds the spices beautifully, creating a curry that’s rich in flavor yet light on prep work. Perfect for those days when you want a comforting meal without the hassle.

Tip: For an extra touch of freshness, garnish with chopped cilantro before serving.

Slow Cooker Potatoes Au Gratin

There’s nothing quite like the creamy, comforting layers of potatoes au gratin, and this slow cooker version makes it effortlessly delicious.

Ingredients

• 3 lbs Yukon Gold potatoes, thinly sliced
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 2 cups shredded Gruyère cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. In a large bowl, whisk together the heavy cream, whole milk, minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp nutmeg.
2. Layer half of the thinly sliced potatoes in the bottom of your slow cooker. Pour half of the cream mixture over the potatoes, then sprinkle with 1 cup of Gruyère cheese.
3. Repeat the layers with the remaining potatoes, cream mixture, and Gruyère cheese. Top with 1/2 cup of grated Parmesan cheese.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are tender and the top is golden and bubbly.

The slow cooker does all the work here, melding the flavors together into a dish that’s rich, cheesy, and perfectly layered.

Tip: For an extra crispy top, broil the potatoes au gratin in the oven for 2-3 minutes after slow cooking.

Crockpot Ham and Potato Dinner

This Crockpot Ham and Potato Dinner is the ultimate comfort food that practically cooks itself, leaving your kitchen smelling amazing and your family asking for seconds.

Ingredients

• 1.5 lbs cooked ham, cubed
• 1.5 lbs potatoes, peeled and diced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup cheddar cheese, shredded
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp butter

Instructions

1. Layer the potatoes, ham, onion, and garlic in the crockpot.
2. In a small saucepan over medium heat, melt the butter. Stir in the thyme, salt, and pepper, then whisk in the chicken broth and heavy cream until well combined.
3. Pour the mixture over the potatoes and ham in the crockpot. Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are tender.
4. Sprinkle the shredded cheddar cheese over the top, cover, and let sit for 5 minutes until the cheese is melted.

The magic of this dish lies in the creamy sauce that envelops each bite, with the ham adding a smoky depth that elevates the humble potato to new heights.

Tip: For a crispy cheese topping, broil the dish for 2-3 minutes after adding the cheese, but keep an eye on it to prevent burning.

Slow Cooker Sweet Potato and Black Bean Chili

Warm up your kitchen with this hearty Slow Cooker Sweet Potato and Black Bean Chili, a perfect blend of sweet and spicy that practically cooks itself.

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Transfer the onion and garlic to the slow cooker. Add the sweet potatoes, black beans, diced tomatoes, and vegetable broth.
3. Stir in the chili powder, ground cumin, smoked paprika, and cayenne pepper. Season with salt and pepper to taste.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the sweet potatoes are tender.
5. Serve hot, garnished with your favorite toppings like avocado or cilantro.

The magic of this chili lies in the slow cooker’s ability to meld the spices and sweetness of the potatoes into a deeply flavorful dish. Tip: For an extra kick, add a diced jalapeño with the onions and garlic.

Crockpot Potato and Leek Soup

Nothing says comfort like a bowl of creamy Crockpot Potato and Leek Soup, simmered to perfection with minimal fuss.

Ingredients

• 4 cups peeled and diced potatoes
• 2 cups sliced leeks, white and light green parts only
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp dried thyme

Instructions

1. In your crockpot, combine the potatoes, leeks, chicken broth, butter, salt, pepper, and thyme.
2. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.
3. Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
4. Stir in the heavy cream and cook on high for an additional 15 minutes.

The magic of this soup lies in its velvety texture, achieved by blending the potatoes and leeks into a smooth puree, with the cream adding a luxurious finish.

Tip: For an extra layer of flavor, garnish with crispy bacon bits or a sprinkle of cheddar cheese before serving.

Slow Cooker Dill Potatoes with Butter

These Slow Cooker Dill Potatoes with Butter are the ultimate set-it-and-forget-it side dish, offering a buttery, herb-infused flavor that complements any main course.

Ingredients

• 2 pounds small red potatoes, halved
• 1/4 cup unsalted butter, melted
• 2 tablespoons fresh dill, chopped
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Place the halved red potatoes in the slow cooker.
2. In a small bowl, mix together the melted butter, chopped dill, garlic powder, salt, and black pepper.
3. Pour the butter mixture over the potatoes, tossing to coat evenly.
4. Cover and cook on low for 4 hours or on high for 2 hours, until the potatoes are tender when pierced with a fork.
5. Give the potatoes a gentle stir before serving to redistribute the buttery dill sauce.

The slow cooking process allows the potatoes to soak up all the buttery dill goodness, resulting in a side dish that’s both flavorful and effortlessly elegant.

Tip: For an extra touch of freshness, sprinkle additional chopped dill over the potatoes right before serving.

Crockpot Potato and Kielbasa Skillet

This Crockpot Potato and Kielbasa Skillet is a hearty, one-pot wonder that brings together smoky sausage and tender potatoes in a dish that’s as easy to make as it is delicious.

Ingredients

• 1 lb kielbasa sausage, sliced into 1/2-inch rounds
• 1.5 lbs baby potatoes, halved
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth
• 1 tbsp Dijon mustard
• 1 tsp dried thyme

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the kielbasa and cook until lightly browned, about 5 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the potatoes, onion, and garlic. Cook for 5 minutes, stirring occasionally, until the onions are translucent.
3. Stir in the smoked paprika, salt, and black pepper, coating the potatoes evenly.
4. Transfer the potato mixture to a crockpot. Add the chicken broth, Dijon mustard, and dried thyme, stirring to combine.
5. Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are tender.
6. Return the kielbasa to the crockpot, stirring gently to mix. Cook for an additional 30 minutes on high to heat the sausage through.

The smoky paprika and thyme infuse the potatoes with deep flavor, while the kielbasa adds a satisfying meatiness to every bite.

Tip: For a crispier finish, broil the skillet for 2-3 minutes before serving.

Slow Cooker Potatoes with Onion and Mushrooms

There’s something incredibly comforting about coming home to the aroma of slow-cooked potatoes, onions, and mushrooms filling the air. This dish is a testament to how simple ingredients can transform into something deeply flavorful with just a bit of time.

Ingredients

• 2 lbs baby potatoes, halved
• 1 large yellow onion, sliced
• 8 oz cremini mushrooms, quartered
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/2 cup vegetable broth

Instructions

1. In a large slow cooker, combine the baby potatoes, yellow onion, and cremini mushrooms.
2. Drizzle with 3 tbsp olive oil and toss to coat evenly.
3. Sprinkle 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp dried thyme over the vegetables, stirring to distribute the seasonings.
4. Pour 1/2 cup vegetable broth into the slow cooker.
5. Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are tender and the onions are caramelized.

The magic of this recipe lies in the caramelization of the onions and the way the mushrooms absorb all the savory flavors, creating a dish that’s rich and satisfying without any fuss.

Tip: For an extra layer of flavor, sprinkle with grated Parmesan cheese before serving.

Crockpot Potato and Spinach Lasagna

This Crockpot Potato and Spinach Lasagna is a cozy twist on the classic, layering tender potatoes and fresh spinach for a hearty, veggie-packed meal that practically cooks itself.

Ingredients

• 2 large russet potatoes, thinly sliced
• 10 oz fresh spinach
• 15 oz ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 24 oz jar of marinara sauce
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried basil

Instructions

1. In a bowl, mix the ricotta cheese, egg, 1/2 cup mozzarella, Parmesan cheese, 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp dried basil until well combined.
2. Grease the crockpot with 1 tbsp olive oil. Spread a thin layer of marinara sauce at the bottom.
3. Layer half of the potato slices over the sauce, followed by half of the spinach, and half of the ricotta mixture. Repeat the layers.
4. Top with the remaining marinara sauce and 1 1/2 cups mozzarella cheese.
5. Cover and cook on low for 6 hours or until the potatoes are tender.

The magic of this lasagna lies in the layers—each bite delivers the creamy richness of ricotta, the earthiness of spinach, and the comforting heartiness of potatoes, all melded together in your slow cooker.

Tip: For an extra crispy top, remove the lid during the last 30 minutes of cooking and switch to high.

Conclusion

We hope you’ve enjoyed exploring these 20 delicious crockpot recipes featuring potatoes and herbs. Each dish is a testament to the simplicity and heartiness of slow-cooked meals. Don’t hesitate to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking, and may your kitchen be filled with the comforting aromas of herbs and potatoes!