This page features five slow cooker potato dishes built around simple ingredient lists and easy layering or stirring steps. The recipes range from creamy casseroles and chowder to a beef-and-potato dinner and a broth-based soup.
Each one uses the slow cooker to soften potatoes until tender, with methods that vary from gently coating slices in a creamy mixture to leaving some chunks intact for a heartier texture.
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- 4-Ingredient Slow Cooker Amish Farmhouse Potatoes
- 4-Ingredient Slow Cooker Potato Casserole
- 4-Ingredient Slow Cooker Beef Tips and Potatoes
- 5-Ingredient Slow Cooker Potato Corn Chowder
- Slow Cooker 3-Ingredient Onion and Potato Soup
4-Ingredient Slow Cooker Amish Farmhouse Potatoes
This Amish farmhouse potato dish starts with baby red potatoes placed in a greased slow cooker, then topped with sour cream, salt, and pieces of butter. The ingredients are kept simple, but the layering helps the sour cream and butter melt around the potatoes as they cook, creating a rich side dish that can be stirred gently before serving.
The slow cooker does the work on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the potatoes are tender. After cooking, the potatoes are stirred gently and the seasoning can be adjusted, which keeps the final texture soft without breaking the whole or halved potatoes apart too much.
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4-Ingredient Slow Cooker Potato Casserole
This potato casserole combines sliced Superior potatoes with condensed cream of chicken soup, sour cream, and sharp cheddar cheese for a creamy, cheesy result. The potatoes are folded into the sauce so each slice is coated before everything goes into the greased slow cooker in an even layer.
It cooks on low for 5 to 6 hours until the potatoes are tender and the edges are hot and bubbling. The remaining cheddar is added near the end, then covered again just long enough for the cheese to melt into a golden top layer, which finishes the casserole before serving hot from the slow cooker.
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4-Ingredient Slow Cooker Beef Tips and Potatoes
Beef tips and potatoes are layered together for a hearty slow cooker meal, with potato chunks placed on the bottom and beef scattered over the top. A mixture of condensed beefy mushroom soup and brown gravy mix is whisked smooth and poured over everything so the ingredients are mostly covered as they cook.
The dish is cooked on LOW for 7 to 8 hours or HIGH for 4 to 5 hours until the beef becomes tender and the potatoes soften. At the end, the mixture is stirred gently from the bottom to coat everything in gravy without breaking up the potato chunks, keeping the texture substantial and ready to serve hot.
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5-Ingredient Slow Cooker Potato Corn Chowder
This chowder uses russet or Yukon gold potatoes, frozen corn, condensed cream of potato soup, and broth to build a chunky slow cooker soup. The potatoes and corn go in first, then the soup base and broth are stirred gently so the potatoes are mostly submerged and the mixture can cook evenly.
After the potatoes turn very tender, heavy cream is stirred in and the soup is seasoned with salt and black pepper if desired. For a thicker chowder, a few potatoes can be mashed directly in the slow cooker while most chunks stay intact, and optional toppings like cheddar, bacon, green onions, or hot sauce can be added when serving.
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Slow Cooker 3-Ingredient Onion and Potato Soup
This onion and potato soup keeps the ingredient list very short, using thinly sliced yellow onions, russet potato chunks, and broth. The onions are placed in the bottom of the slow cooker first, then the potatoes are added on top and the broth is poured over everything before the ingredients are gently pressed down.
The soup cooks on LOW for 8 to 10 hours or HIGH for 4 to 5 hours, until the potatoes are soft enough to stir and partly break apart. That gentle stirring helps thicken the broth naturally, and a portion of the potatoes can also be mashed for a creamier texture before seasoning and serving warm.
Get the full Slow Cooker 3-Ingredient Onion and Potato Soup recipe
