20 Delicious Potato Crock Pot Recipes Easy

Who doesn’t love the humble potato? Versatile, hearty, and downright delicious, potatoes are the star of the show in these 20 easy Crock Pot recipes. Whether you’re craving cozy comfort food on a chilly evening or a hassle-free dinner that practically cooks itself, we’ve got you covered. Dive into our roundup and discover your next favorite meal that’ll have everyone asking for seconds!

Creamy Garlic Mashed Potatoes

Nothing says comfort like a bowl of creamy garlic mashed potatoes, perfectly fluffy with just the right amount of garlicky goodness.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, until the potatoes are fork-tender.
2. Drain the potatoes and return them to the pot. Add the minced garlic, heavy cream, unsalted butter, 1 tsp salt, and 1/2 tsp black pepper.
3. Mash the potatoes with a potato masher or hand mixer until smooth and creamy. For extra creaminess, add a splash more heavy cream if needed.

The secret to these mashed potatoes is the Yukon Golds, which naturally have a buttery texture that makes them irresistibly smooth without being gluey.

Tip: For a richer flavor, roast the garlic cloves before mincing and adding them to the potatoes.

Hearty Potato and Corn Chowder

Warm up your evening with this comforting Hearty Potato and Corn Chowder, a creamy blend that’s as nourishing as it is delicious.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 4 medium potatoes, peeled and diced
• 2 cups corn kernels (fresh or frozen)
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• 2 tablespoons fresh parsley, chopped

Instructions

1. In a large pot, melt the 2 tablespoons of unsalted butter over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
2. Pour in the 4 cups of chicken or vegetable broth and add the diced potatoes. Bring to a boil, then reduce heat to simmer until potatoes are tender, about 15 minutes.
3. Stir in the 2 cups of corn kernels, 1 cup of heavy cream, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of smoked paprika. Simmer for another 10 minutes.
4. Garnish with the 2 tablespoons of fresh parsley before serving.

The smoked paprika adds a subtle depth that elevates this chowder beyond the ordinary, making it a standout dish for any gathering.

Tip: For a thicker chowder, mash a few of the potatoes against the side of the pot before adding the corn and cream.

Savory Slow Cooker Scalloped Potatoes

These Savory Slow Cooker Scalloped Potatoes are the ultimate comfort food, effortlessly creamy and packed with layers of flavor that meld together beautifully in your slow cooker.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced
• 1 medium onion, thinly sliced
• 3 cups heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/4 tsp nutmeg

Instructions

1. Layer half of the thinly sliced potatoes and onions in the bottom of your slow cooker.
2. In a medium bowl, whisk together the heavy cream, grated Parmesan cheese, minced garlic, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried thyme, and 1/4 tsp nutmeg.
3. Pour half of the cream mixture over the potatoes and onions in the slow cooker.
4. Repeat the layers with the remaining potatoes, onions, and cream mixture.
5. Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are tender and the top is golden brown.

The magic of this dish lies in the slow cooker doing all the work, transforming simple ingredients into a rich, creamy, and deeply flavorful side that’s perfect for any gathering.

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

Cheesy Bacon Ranch Potatoes

These Cheesy Bacon Ranch Potatoes are the ultimate comfort food, combining crispy bacon, melted cheese, and the tangy kick of ranch in every bite.

Ingredients

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

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, onion powder, salt, and black pepper until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet and bake for 25 minutes, or until golden and fork-tender.
4. Remove the potatoes from the oven and drizzle with ranch dressing. Sprinkle the crumbled bacon and shredded cheddar cheese over the top.
5. Return to the oven for 5 minutes, or until the cheese is melted and bubbly.
6. Garnish with chopped fresh chives before serving.

The magic of this dish lies in the crispy potatoes soaking up the ranch and cheese, creating a flavor-packed side that’s irresistibly creamy and crunchy.

Tip: For an extra crispy finish, broil the potatoes for the last 2 minutes of cooking.

Spicy Southwest Potato Soup

Warm up your evening with this Spicy Southwest Potato Soup, a hearty blend of comforting potatoes and bold southwest flavors that’s sure to please.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 4 medium potatoes, peeled and diced
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Pour in the chicken broth and add the potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
3. Stir in the diced tomatoes with green chilies, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon cayenne pepper. Season with salt and pepper to taste. Simmer for another 10 minutes.
4. Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return to the pot.
5. Serve hot, topped with shredded cheddar cheese and chopped fresh cilantro.

The magic of this soup lies in the perfect balance of spicy and creamy, with the freshness of cilantro cutting through the richness. It’s a bowl full of comfort with a kick!

Tip: For an extra smoky flavor, try adding a pinch of smoked paprika with the other spices.

Loaded Baked Potato Stew

Nothing says comfort like a bowl of this Loaded Baked Potato Stew, packed with all the flavors of your favorite baked potato in a hearty, spoonable form.

Ingredients

• 4 large russet potatoes, peeled and diced
• 6 slices bacon, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp paprika
• 2 green onions, sliced

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the butter to the pot with the bacon drippings. Once melted, add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
3. Add the diced potatoes, chicken broth, salt, black pepper, and paprika to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
4. Use a potato masher to lightly mash some of the potatoes, thickening the stew. Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the stew is creamy.
5. Serve the stew hot, topped with the reserved crispy bacon, a dollop of sour cream, and sliced green onions.

The magic of this stew lies in its creamy texture and the perfect balance of smoky bacon with sharp cheddar, making every spoonful a delight.

Tip: For an extra smoky flavor, try using smoked paprika instead of regular.

Herbed Red Potatoes with Garlic Butter

These Herbed Red Potatoes with Garlic Butter are a simple yet flavorful side dish that brings a touch of elegance to any meal, perfect for those who love the combination of garlic and herbs.

Ingredients

• 1.5 lbs red potatoes, quartered
• 3 tbsp unsalted butter, melted
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F and lightly grease a baking sheet.
2. In a large bowl, combine the quartered red potatoes with 3 tbsp melted unsalted butter, 2 cloves minced garlic, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until the potatoes are evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet. Bake at 400°F for 25 minutes, then stir and bake for an additional 20-25 minutes until golden and crispy.

The magic of this dish lies in the crispy edges and tender centers of the potatoes, all infused with the aromatic blend of garlic and fresh herbs.

Tip: For an extra crispy finish, broil the potatoes for the last 2-3 minutes of baking, watching closely to prevent burning.

Slow Cooker Potato and Sausage Casserole

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

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch pieces
• 4 cups potatoes, peeled and diced into 1-inch cubes
• 1 medium onion, chopped
• 1 cup shredded cheddar cheese
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup milk
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika

Instructions

1. In a large bowl, mix the condensed cream of mushroom soup, milk, garlic powder, salt, black pepper, and paprika until well combined.
2. Add the sliced sausage, diced potatoes, and chopped onion to the bowl, stirring to coat everything evenly with the soup mixture.
3. Transfer the mixture to a slow cooker, spreading it out evenly.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.
5. Sprinkle the shredded cheddar cheese over the top, cover, and cook for an additional 10 minutes, or until the cheese is melted.

The magic of this casserole lies in the creamy, cheesy sauce that envelops each bite of sausage and potato, creating a dish that’s irresistibly hearty and satisfying.

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

Easy Crock Pot Potato and Leek Soup

Warm up your kitchen with this comforting Easy Crock Pot Potato and Leek Soup, a creamy delight that practically makes itself while you go about your day.

Ingredients

• 3 large leeks, white and light green parts only, cleaned and sliced
• 4 cups peeled and diced Yukon Gold potatoes
• 4 cups chicken or vegetable 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 crock pot, melt the 2 tbsp unsalted butter on the high setting. Add the sliced leeks and sauté for about 5 minutes until they start to soften.
2. Add the diced Yukon Gold potatoes and 4 cups chicken or vegetable broth to the crock pot. Stir in 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp dried thyme.
3. Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are tender.
4. Use an immersion blender to puree the soup until smooth, then stir in 1 cup heavy cream. Heat for an additional 10 minutes on high.

The magic of this soup lies in its velvety texture and the subtle sweetness of leeks, perfectly balanced with the earthiness of thyme. It’s a bowl of comfort that tastes like it took all day to make.

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

Rustic Rosemary and Thyme Potatoes

These Rustic Rosemary and Thyme Potatoes are the perfect side dish to bring a touch of herbaceous warmth to any meal, with crispy edges and tender centers that everyone will love.

Ingredients

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

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the baby potatoes with 3 tablespoons olive oil, 1 tablespoon rosemary, 1 tablespoon thyme, 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 cloves minced garlic until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet, cut side down.
4. Bake at 400°F for 25 minutes, then flip the potatoes and bake for an additional 20 minutes until golden and crispy.

The magic of these potatoes lies in their dual texture—crispy on the outside, fluffy on the inside—with the rosemary and thyme creating a fragrant crust that’s irresistibly good.

Tip: For extra crispiness, let the potatoes sit at room temperature for 10 minutes after tossing with the oil and herbs before baking.

Sweet Potato and Black Bean Chili

Warm up your kitchen with this hearty Sweet Potato and Black Bean Chili, a perfect blend of sweet and spicy that’s sure to become a weeknight favorite.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 red bell pepper, diced
• 2 cans (15 oz each) black beans, rinsed and drained
• 1 can (28 oz) diced tomatoes
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 avocado, sliced (for serving)
• Fresh cilantro, chopped (for serving)

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 large diced onion and cook until soft, about 5 minutes.
2. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
3. Add the cubed sweet potatoes and diced red bell pepper, cooking for another 5 minutes.
4. Pour in the black beans, diced tomatoes, and 2 cups vegetable broth. Stir well.
5. Season with 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the sweet potatoes are tender.
6. Serve hot, garnished with sliced avocado and chopped fresh cilantro.

The smoky paprika and sweet potatoes create a depth of flavor that’s unexpectedly delightful in a chili. It’s a vegetarian dish that even meat lovers will crave.

Tip: For an extra kick, add a diced jalapeño with the bell pepper.

Golden Yukon Potato and Chicken Bake

This Golden Yukon Potato and Chicken Bake is the ultimate comfort food, combining tender chicken with creamy potatoes in a dish that’s as easy to make as it is delicious.

Ingredients

• 1.5 lbs Golden Yukon potatoes, thinly sliced
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 tbsp olive oil
• 1/4 cup chopped fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, combine the sliced potatoes, chicken pieces, minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme. Toss to coat evenly.
3. Transfer the potato and chicken mixture to the prepared baking dish, spreading it out in an even layer.
4. Pour 1 cup heavy cream over the top, then sprinkle with 1/2 cup grated Parmesan cheese.
5. Bake at 375°F for 45 minutes, or until the potatoes are tender and the top is golden and bubbly.
6. Garnish with 1/4 cup chopped fresh parsley before serving.

The magic of this dish lies in the way the heavy cream and Parmesan meld together to create a luxuriously creamy sauce that coats every bite. It’s a simple yet sophisticated twist on classic baked chicken and potatoes.

Tip: For an extra crispy top, broil the bake for the last 2-3 minutes of cooking time.

Slow Cooker Hash Brown Casserole

Wake up to the comforting aroma of this Slow Cooker Hash Brown Casserole, a hearty dish that practically makes itself while you sleep.

Ingredients

• 1 (30 oz) package frozen shredded hash browns, thawed
• 1 cup sour cream
• 1 (10.5 oz) can cream of chicken soup
• 1/2 cup unsalted butter, melted
• 1/2 cup diced onion
• 2 cups shredded cheddar cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. In a large bowl, combine the thawed hash browns, sour cream, cream of chicken soup, melted butter, diced onion, shredded cheddar cheese, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder. Mix until all ingredients are well incorporated.
2. Transfer the mixture to a greased slow cooker, spreading it out evenly.
3. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the edges are golden and the center is set.
4. Let the casserole stand for 5 minutes before serving to allow it to set further.

The magic of this casserole lies in its creamy interior contrasted with the crispy edges, a texture dream achieved effortlessly in the slow cooker.

Tip: For a crispy top, broil the casserole in the oven for 2-3 minutes after slow cooking.

Garlic Parmesan Potato Wedges

These Garlic Parmesan Potato Wedges are the ultimate side dish, crispy on the outside, fluffy on the inside, and packed with flavor that’ll have everyone reaching for more.

Ingredients

• 4 large russet potatoes, cut into wedges
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the potato wedges with olive oil, minced garlic, salt, black pepper, and paprika until evenly coated.
3. Spread the wedges in a single layer on the prepared baking sheet and bake for 25 minutes, flipping halfway through, until golden and crispy.
4. Sprinkle the grated Parmesan cheese over the wedges and return to the oven for 5 minutes, or until the cheese is melted and slightly golden.
5. Garnish with fresh parsley before serving.

The magic of these wedges lies in the double-hit of garlic and Parmesan, creating a savory crust that’s irresistibly crunchy. Perfect for dipping into your favorite sauce or enjoying as is.

Tip: For extra crispiness, soak the potato wedges in cold water for 30 minutes before seasoning and baking to remove excess starch.

Vegetable and Potato Curry

Warm up your kitchen with this hearty Vegetable and Potato Curry, a comforting dish that’s packed with flavor and easy to whip up on any weeknight.

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
• 2 large potatoes, cubed
• 2 carrots, sliced
• 1 bell pepper, diced
• 1 cup frozen peas
• Fresh cilantro, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Stir in the garlic, ginger, curry powder, cumin, salt, and black pepper. Cook for 1 minute until fragrant.
3. Pour in the coconut milk and vegetable broth, stirring to combine. Add the potatoes and carrots. Bring to a simmer, then reduce heat to low. Cover and cook for 15 minutes.
4. Add the bell pepper and frozen peas. Continue to cook, uncovered, for another 10 minutes or until the vegetables are tender.
5. Garnish with fresh cilantro before serving.

The magic of this curry lies in the slow simmering of spices and coconut milk, creating a rich and aromatic sauce that clings perfectly to the tender vegetables.

Tip: For an extra kick, add a pinch of cayenne pepper with the other spices.

BBQ Pulled Pork with Potatoes

Nothing says comfort like tender BBQ pulled pork paired with hearty potatoes, a dish that’s sure to bring everyone to the table with its smoky, savory flavors.

Ingredients

• 2 lbs pork shoulder
• 4 large potatoes, cubed
• 1 cup BBQ sauce
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 325°F. Rub the pork shoulder with 1 tbsp olive oil, then season with 1 tsp salt, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp black pepper.
2. Place the pork in a baking dish, cover with foil, and bake for 3 hours until it’s fork-tender.
3. While the pork cooks, toss the cubed potatoes with the remaining 1 tbsp olive oil and a pinch of salt. Spread them on a baking sheet and roast at 400°F for 25 minutes until golden and crispy.
4. Shred the cooked pork with two forks, mix in 1 cup BBQ sauce, and serve alongside the roasted potatoes.

The magic of this dish lies in the contrast between the smoky, saucy pork and the crispy, golden potatoes, creating a perfect balance of textures and flavors.

Tip: For an extra smoky flavor, add a teaspoon of smoked paprika to the pork’s seasoning mix.

Slow Cooker Potato and Ham Soup

Nothing says comfort like a creamy bowl of Slow Cooker Potato and Ham Soup, especially when it practically cooks itself while you go about your day.

Ingredients

• 4 cups peeled and diced russet potatoes
• 1 1/2 cups diced cooked ham
• 1/2 cup diced onion
• 1/2 cup diced celery
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 1 1/2 cups heavy cream
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped fresh parsley

Instructions

1. In a 6-quart slow cooker, combine potatoes, ham, onion, celery, garlic, chicken broth, water, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon dried thyme.
2. Cover and cook on LOW for 7 hours or HIGH for 3 1/2 hours, until potatoes are tender.
3. In a small bowl, whisk together flour and heavy cream until smooth. Stir into the soup.
4. Cover and cook on HIGH for 30 minutes more, until slightly thickened.
5. Stir in cheddar cheese until melted. Garnish with fresh parsley before serving.

The magic of this soup lies in the slow melding of flavors, with the ham adding a smoky depth that pairs perfectly with the creamy potatoes.

Tip: For an extra layer of flavor, try browning the ham in a skillet before adding it to the slow cooker.

Cheddar and Broccoli Stuffed Potatoes

These Cheddar and Broccoli Stuffed Potatoes are the ultimate comfort food, combining fluffy baked potatoes with a creamy, cheesy broccoli filling that’s irresistibly delicious.

Ingredients

• 4 large russet potatoes, scrubbed
• 2 cups broccoli florets, finely chopped
• 1 1/2 cups sharp cheddar cheese, shredded
• 1/2 cup sour cream
• 2 tablespoons unsalted butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F. Pierce the potatoes all over with a fork, then bake directly on the oven rack for 50-60 minutes, until tender.
2. While the potatoes bake, steam the broccoli florets for 3-4 minutes until bright green and slightly tender. Drain well.
3. Once the potatoes are cool enough to handle, cut a slit in the top of each and scoop out the insides, leaving a 1/4-inch thick shell.
4. In a bowl, mash the potato insides with sour cream, butter, garlic powder, salt, and black pepper until smooth. Fold in the steamed broccoli and 1 cup of cheddar cheese.
5. Spoon the mixture back into the potato shells, topping each with the remaining cheddar cheese. Return to the oven for 10 minutes, until the cheese is bubbly and golden.

The contrast between the crispy potato skin and the creamy, cheesy filling makes every bite a delightful experience. Perfect for a cozy night in or as a hearty side dish.

Tip: For an extra crunch, sprinkle some breadcrumbs over the cheese before the final bake.

Slow Cooker Mashed Sweet Potatoes

Transform your sweet potatoes into a creamy, dreamy side dish with minimal effort thanks to your slow cooker.

Ingredients

• 4 large sweet potatoes, peeled and cubed
• 1/4 cup unsalted butter, melted
• 1/4 cup heavy cream
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg

Instructions

1. Place the peeled and cubed sweet potatoes in the slow cooker. Cover and cook on high for 3 hours or on low for 6 hours, until the potatoes are very tender.
2. Add the melted butter, heavy cream, brown sugar, ground cinnamon, salt, and ground nutmeg to the slow cooker.
3. Mash the sweet potatoes with the ingredients until smooth and creamy. For a smoother texture, use a hand mixer to blend the potatoes.
4. Serve warm. The slow cooker method not only simplifies the process but also deepens the sweet potatoes’ natural flavors, creating a side dish that’s irresistibly rich and perfectly spiced.

Tip: For an extra touch of indulgence, top with a sprinkle of toasted pecans or a drizzle of maple syrup before serving.

Potato and Green Bean Medley

This Potato and Green Bean Medley is a vibrant side dish that brings a delightful crunch and earthy flavors to your table, perfect for those who love a touch of freshness in their meals.

Ingredients

• 1 pound small red potatoes, quartered
• 1 pound green beans, trimmed and halved
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the quartered red potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until evenly coated.
3. Spread the potatoes on the prepared baking sheet and roast for 20 minutes.
4. While the potatoes are roasting, toss the green beans with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper in the same bowl.
5. After the potatoes have roasted for 20 minutes, add the green beans to the baking sheet, mixing them with the potatoes. Return to the oven and roast for another 15 minutes, or until the vegetables are tender and slightly caramelized.
6. Sprinkle the roasted vegetables with 2 tablespoons of grated Parmesan cheese right before serving.

The combination of crispy green beans and tender potatoes, all brought together with a savory Parmesan finish, makes this medley a standout side that complements any main dish beautifully.

Tip: For an extra flavor boost, try adding a sprinkle of lemon zest over the top before serving.

Conclusion

We hope this roundup of 20 delicious potato Crock Pot recipes inspires your next easy, comforting meal. Each dish promises simplicity and flavor, perfect for busy home cooks. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to keep these recipes handy for your next cooking adventure. Happy slow cooking!