This page brings together five slow cooker dishes built around potatoes, from creamy casseroles to hearty vegetable-and-meat combinations. Each one uses a simple layered or stirred-together method that lets the potatoes cook until tender in a rich sauce or broth.
The recipes below include sliced russet or Yukon Gold potatoes, frozen hash browns, baby potatoes, and small yellow or red potatoes, showing a range of textures and styles. Some feature cheese, sour cream, or cream-based sauces, while others pair potatoes with pork, green beans, or smoky broth.
Find your recipe
- Slow Cooker 4-Ingredient Pork Chops and Scalloped Potatoes
- 4-Ingredient Slow Cooker Mother’s Day Scalloped Potato Casserole
- Slow Cooker Amish Evaporated Milk Baby Potatoes
- Slow Cooker Amish Potatoes and Green Beans
- Slow Cooker Creamy Ranch Potatoes
Slow Cooker 4-Ingredient Pork Chops and Scalloped Potatoes
This slow cooker dish pairs pork chops with thinly sliced potatoes in a creamy mushroom-and-onion sauce. The potatoes are peeled and cut into about 1/8-inch rounds, then layered in the greased cooker before the pork chops are arranged over them and the remaining sauce is spooned on top.
The method begins by mixing condensed cream of mushroom soup with onion soup mix without adding water, which keeps the sauce thick. After cooking until the pork is tender and the potatoes are soft, part of the top can be transferred to a baking dish and broiled briefly for a browned finish.
Get the full Slow Cooker 4-Ingredient Pork Chops and Scalloped Potatoes recipe
4-Ingredient Slow Cooker Mother’s Day Scalloped Potato Casserole
This scalloped potato casserole uses frozen shredded hash browns, condensed soup, cream, and sharp cheddar for a layered, creamy side dish. The potatoes go into the slow cooker straight from the freezer, which makes the assembly straightforward and keeps the texture consistent as they cook.
Half of the potatoes are layered with cheese and the soup-and-cream mixture, then the remaining potatoes, cheese, and liquid are added on top. After cooking on LOW until the edges are bubbling and lightly golden, the casserole rests on WARM so it can thicken before serving.
Get the full 4-Ingredient Slow Cooker Mother’s Day Scalloped Potato Casserole recipe
Slow Cooker Amish Evaporated Milk Baby Potatoes
These baby potatoes are cooked in evaporated milk with butter and simple seasonings, creating a creamy Amish-style side. The potatoes are halved first, then placed directly in the slow cooker so they can absorb the milk mixture as they cook.
The sauce comes together with evaporated milk, sliced butter, salt, black pepper, and garlic powder, all stirred gently over the potatoes. Once the potatoes are tender, another gentle stir coats them in the creamy sauce before serving warm.
Get the full Slow Cooker Amish Evaporated Milk Baby Potatoes recipe
Slow Cooker Amish Potatoes and Green Beans
This recipe combines potatoes, green beans, and smoked pork in a broth-based slow cooker dish with a rustic feel. The potatoes form the bottom layer, followed by the green beans and then the smoked pork, which flavors the vegetables as everything cooks together.
Chicken broth is poured over the layers, with enough to mostly cover the vegetables without fully submerging them. After cooking until the potatoes are fork-tender and the green beans are soft but not falling apart, the broth can be tasted and the finished dish stirred gently from the bottom.
Get the full Slow Cooker Amish Potatoes and Green Beans recipe
Slow Cooker Creamy Ranch Potatoes
These creamy ranch potatoes use baby red potatoes with sour cream, butter, and salt for a simple side dish. The potatoes are left unpeeled and halved only if they are large, which helps them hold their shape as they cook.
The sour cream and salt are mixed together first, then dolloped over the potatoes with butter pieces scattered on top. After cooking until fork-tender, the potatoes are stirred gently from the bottom so the melted butter and creamy sauce coat them without breaking them apart.
