20 Delicious Easy Crockpot Potato Recipes for Busy Weeknights

Busy weeknights call for simple, hearty meals that practically cook themselves, and what’s more comforting than potatoes? Our roundup of 20 Delicious Easy Crockpot Potato Recipes is your ticket to stress-free dinners that don’t skimp on flavor. From creamy soups to cheesy casseroles, these dishes are sure to please the whole family. Let’s dive into the ultimate comfort food that’s as easy as it is tasty!

Creamy Crockpot Mashed Potatoes

Imagine coming home to the comforting aroma of creamy, buttery mashed potatoes that practically made themselves in your crockpot. This recipe is your ticket to effortless, crowd-pleasing sides that free up your oven and your time.

Ingredients

• 3 pounds Yukon Gold potatoes, peeled and quartered
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup unsalted butter, cubed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup sour cream
• 2 tablespoons chopped fresh chives

Instructions

1. Place the potatoes and minced garlic in the crockpot. Pour the chicken broth over the top.
2. Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours, until the potatoes are tender when pierced with a fork.
3. Add the heavy cream, butter, salt, and black pepper to the crockpot. Mash the potatoes directly in the crockpot until smooth and creamy.
4. Stir in the sour cream and chopped chives until well combined. Taste and adjust seasoning if necessary.
5. Serve warm, garnished with additional chives if desired.

The slow cooking process infuses the potatoes with garlicky goodness, while the sour cream and chives add a tangy freshness that elevates this classic dish.

Tip: For extra fluffy mashed potatoes, let them sit uncovered in the crockpot on the warm setting for 10 minutes before serving to allow some of the steam to escape.

Slow Cooker Garlic Parmesan Potatoes

These Slow Cooker Garlic Parmesan Potatoes are a dreamy side dish that practically cooks itself, leaving you free to focus on the rest of your meal.

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 tablespoon dried parsley

Instructions

1. In a large bowl, toss the baby potatoes with olive oil, minced garlic, salt, and 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. Once the potatoes are cooked, sprinkle them with grated Parmesan cheese and dried parsley. Stir gently to combine, allowing the residual heat to melt the cheese.
4. Serve the potatoes warm, garnished with additional Parmesan and parsley if desired.

The magic of this recipe lies in the slow cooker’s ability to infuse the potatoes with garlicky goodness while keeping them perfectly tender. The Parmesan adds a savory depth that’s irresistible.

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

Easy Crockpot Scalloped Potatoes

Nothing says comfort food like a creamy, cheesy batch of scalloped potatoes, and this easy crockpot version lets you set it and forget it until dinner time.

Ingredients

• 4 large russet potatoes, thinly sliced
• 1 small onion, thinly sliced
• 2 cups heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

Instructions

1. Layer half of the sliced potatoes and onions in the bottom of your crockpot.
2. In a bowl, mix together the heavy cream, minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme. Pour half of this mixture over the potatoes.
3. Sprinkle half of the cheddar and Parmesan cheeses over the top.
4. Repeat the layers with the remaining potatoes, onions, cream mixture, and cheeses.
5. 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 cooking process melds the flavors together beautifully, creating a dish that’s rich, creamy, and utterly comforting. The edges get delightfully crispy, while the center stays luxuriously soft.

Tip: For an extra crispy top, broil the potatoes in the oven for a few minutes after they’re done in the crockpot.

Crockpot Potato Soup with Bacon

Nothing says comfort like a creamy bowl of Crockpot Potato Soup with Bacon, especially when it’s this easy to make. Just set it and forget it until dinner time!

Ingredients

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

Instructions

1. In a skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving the drippings in the pan.
2. Add the diced onion to the skillet and sauté in the bacon drippings until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
3. Transfer the onion and garlic mixture to a crockpot. Add the chicken broth, diced potatoes, salt, black pepper, and dried thyme. Stir to combine.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.
5. Use a potato masher to slightly thicken the soup, leaving some chunks for texture. Stir in the heavy cream and half of the cooked bacon.
6. Ladle the soup into bowls and top with shredded cheddar cheese, the remaining bacon, and sliced green onions.

The slow cooking process deepens the flavors, while the crispy bacon and creamy cheese toppings add a delightful contrast in every spoonful.

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

Cheesy Crockpot Potato Casserole

Nothing says comfort food quite like a cheesy, creamy potato casserole that practically makes itself in the crockpot. Perfect for those busy days when you want something hearty without the hassle.

Ingredients

• 2 lbs russet potatoes, peeled and thinly sliced
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 tbsp olive oil

Instructions

1. Grease the inside of your crockpot with olive oil to prevent sticking.
2. Layer half of the sliced potatoes at the bottom of the crockpot. Sprinkle with half of the diced onion, minced garlic, salt, black pepper, and paprika.
3. Pour half of the heavy cream over the potatoes, then sprinkle half of the cheddar and Parmesan cheeses on top.
4. Repeat the layers with the remaining potatoes, onion, garlic, seasonings, heavy cream, and cheeses.
5. 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 magic of this casserole lies in the layers—each bite is a perfect blend of creamy, cheesy, and perfectly seasoned potatoes. It’s a crowd-pleaser that requires minimal effort but delivers maximum flavor.

Tip: For an extra crispy top, broil the casserole in the oven for 2-3 minutes after it’s done in the crockpot.

Slow Cooker Loaded Baked Potatoes

These Slow Cooker Loaded Baked Potatoes are the ultimate comfort food, turning your favorite baked potato toppings into a hearty, hands-off meal.

Ingredients

• 4 large russet potatoes, scrubbed
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chopped green onions
• 6 slices bacon, cooked and crumbled
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Pierce each potato several times with a fork. Rub the potatoes with 2 tbsp olive oil and sprinkle with 1 tsp salt and 1/2 tsp black pepper.
2. Wrap each potato individually in aluminum foil and place them in the slow cooker. Cook on high for 4-5 hours or on low for 7-8 hours, until tender.
3. Carefully unwrap the potatoes. Split the tops open with a knife and fluff the insides with a fork.
4. Top each potato with 1/4 cup shredded cheddar cheese, 2 tbsp sour cream, a sprinkle of chopped green onions, and crumbled bacon.
5. Serve immediately, allowing the cheese to melt slightly from the heat of the potato.

The slow cooker method ensures a perfectly tender potato every time, with a fluffy interior that’s ideal for loading up with all your favorite toppings.

Tip: For an extra crispy skin, finish the potatoes under the broiler for 2-3 minutes after unwrapping.

Crockpot Sweet Potato Mash

This Crockpot Sweet Potato Mash is your ticket to a hassle-free side dish that’s as nutritious as it is comforting, perfect for those busy days when you crave something homemade without the fuss.

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 crockpot.
2. In a small bowl, mix together the melted unsalted butter, heavy cream, brown sugar, ground cinnamon, salt, and ground nutmeg.
3. Pour the butter mixture over the sweet potatoes in the crockpot, stirring gently to coat.
4. Cover and cook on low for 4 hours or on high for 2 hours, until the sweet potatoes are tender enough to mash easily with a fork.
5. Once cooked, mash the sweet potatoes directly in the crockpot until smooth or leave slightly chunky, depending on your preference.

The slow cooking process deepens the natural sweetness of the potatoes, while the cinnamon and nutmeg add a warm spice that makes this mash stand out from the usual. It’s a side that pairs beautifully with both weeknight dinners and holiday feasts alike.

Tip: For an extra touch of richness, stir in a splash more heavy cream after mashing to achieve your desired consistency.

Easy Crockpot Potato and Corn Chowder

Warm up your evenings with this comforting Easy Crockpot Potato and Corn Chowder, a creamy delight that practically makes itself while you go about your day.

Ingredients

• 4 cups peeled and diced potatoes
• 2 cups frozen corn
• 1 medium onion, diced
• 3 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 thyme
• 1/4 cup chopped fresh parsley

Instructions

1. In your crockpot, combine the potatoes, corn, onion, and garlic.
2. Pour in the chicken broth and add the butter, salt, black pepper, and thyme. Stir to combine.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.
4. Stir in the heavy cream and chopped parsley, then cover and cook for an additional 30 minutes on high.
5. Serve hot, garnished with extra parsley if desired.

The magic of this chowder lies in its velvety texture, achieved by the slow melding of cream and potatoes, offering a spoonful of comfort in every bite.

Tip: For a smoky twist, add a pinch of smoked paprika with the thyme.

Slow Cooker Rosemary Potatoes

These Slow Cooker Rosemary Potatoes are a game-changer for busy weeknights, offering a hands-off approach to getting perfectly tender potatoes with a fragrant rosemary finish.

Ingredients

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

Instructions

1. In a large bowl, toss the halved baby potatoes with 3 tablespoons olive oil, 1 tablespoon chopped fresh rosemary, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
2. Transfer the potatoes to your slow cooker and spread them out in an even layer.
3. Cover and cook on high for 3 hours or on low for 6 hours, stirring once halfway through, until the potatoes are fork-tender.
4. Once done, give the potatoes a gentle stir to redistribute any oils and herbs that may have settled at the bottom.

The magic of this recipe lies in how the slow cooking process infuses every bite with the earthy aroma of rosemary, creating a side dish that’s as flavorful as it is effortless.

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

Crockpot Hash Brown Casserole

This Crockpot Hash Brown Casserole is the ultimate comfort food, combining creamy, cheesy goodness with the convenience of slow cooking.

Ingredients

• 1 (30 oz) package frozen shredded hash browns
• 2 cups shredded cheddar cheese
• 1 (10.5 oz) can cream of chicken soup
• 1 (8 oz) container sour cream
• 1/2 cup unsalted butter, melted
• 1/2 cup finely chopped onion
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. In a large bowl, combine the frozen hash browns, shredded cheddar cheese, cream of chicken soup, sour cream, melted butter, chopped onion, salt, and black pepper. Stir until well mixed.
2. Transfer the mixture to a greased crockpot, spreading it out evenly.
3. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the casserole is bubbly and the edges are golden.
4. Let the casserole stand for 5 minutes before serving to allow it to set slightly.

The magic of this dish lies in its crispy edges and gooey center, a texture contrast that’s irresistibly satisfying. Perfect for potlucks or a cozy family dinner, it’s a crowd-pleaser every time.

Tip: For a bit of crunch, sprinkle crushed cornflakes or fried onions on top before the last 30 minutes of cooking.

Easy Crockpot Potato Stew

Warm up your kitchen with this hearty Easy Crockpot Potato Stew, a comforting dish that practically cooks itself while you go about your day.

Ingredients

• 2 lbs potatoes, peeled and diced into 1-inch cubes
• 1 large onion, chopped
• 3 carrots, sliced
• 3 celery stalks, sliced
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 2 tbsp olive oil
• 2 cloves garlic, minced

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion, carrots, and celery, cooking until the onion is translucent, about 5 minutes. Stir in the garlic and cook for another minute.
2. Transfer the vegetable mixture to the crockpot. Add the potatoes, vegetable broth, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme. Stir to combine.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.
4. For a thicker stew, mash some of the potatoes against the side of the crockpot before serving.

The slow cooking melds the flavors beautifully, while the potatoes give the stew a naturally creamy texture without any added cream.

Tip: For an extra flavor boost, sprinkle with fresh parsley before serving.

Slow Cooker Red Potatoes with Herbs

These Slow Cooker Red Potatoes with Herbs are the ultimate set-it-and-forget-it side dish, bursting with flavor and perfect for any meal.

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 3-4 hours or on low for 6-7 hours, stirring occasionally, until the potatoes are tender.
3. Once cooked, sprinkle the potatoes with 1/4 cup grated Parmesan cheese and 2 tablespoons chopped fresh parsley, then gently toss to combine.
4. Serve warm, enjoying the crispy edges and fluffy centers that make these potatoes irresistible.

The slow cooking process melds the herbs 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 adding the Parmesan and parsley.

Crockpot Au Gratin Potatoes

There’s nothing quite like the creamy, comforting layers of Crockpot Au Gratin Potatoes to make your dinner feel extra special with minimal effort.

Ingredients

• 4 large russet potatoes, thinly sliced
• 1 small onion, thinly sliced
• 2 cups heavy cream
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Layer half of the thinly sliced potatoes and onions in the bottom of a greased crockpot.
2. In a medium bowl, whisk together the heavy cream, minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp nutmeg. Pour half of this mixture over the potatoes.
3. Sprinkle half of the shredded sharp cheddar and grated Parmesan cheeses over the potatoes.
4. Repeat the layers with the remaining potatoes, onions, cream mixture, and cheeses.
5. 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 cooking process allows the flavors to meld beautifully, creating a dish that’s rich, creamy, and irresistibly cheesy with just the right hint of nutmeg.

Tip: For an extra crispy top, broil the potatoes in the oven for a few minutes after they’re done in the crockpot.

Easy Crockpot Potato and Sausage Bake

This Easy Crockpot Potato and Sausage Bake is the ultimate set-it-and-forget-it meal, perfect for those busy days when you want something hearty without the hassle.

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch pieces
• 1.5 lbs baby potatoes, halved
• 1 medium onion, sliced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1 tbsp olive oil
• 1/2 cup chicken broth

Instructions

1. In a large bowl, toss the sliced sausage, baby potatoes, onion, bell pepper, and minced garlic with olive oil, salt, black pepper, paprika, and cayenne pepper until everything is evenly coated.
2. Transfer the mixture to your 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, creating a comforting meal that feels like it took way more effort than it actually did.

Tip: For an extra crispy finish, broil the bake in the oven for a few minutes before serving.

Slow Cooker Butter Potatoes

These Slow Cooker Butter Potatoes are the ultimate comfort food, turning simple spuds into a creamy, buttery side dish with minimal effort.

Ingredients

• 2 pounds small red potatoes, halved
• 1/2 cup unsalted butter, melted
• 1/4 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Place the halved potatoes in the slow cooker.
2. In a small bowl, whisk together the melted butter, chicken broth, garlic powder, onion powder, dried thyme, salt, and black pepper. Pour this mixture over the potatoes, tossing 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 with chopped fresh parsley before serving.

The slow cooking process allows the potatoes to absorb all the buttery goodness, resulting in a dish that’s rich in flavor yet surprisingly light in texture.

Tip: For an extra layer of flavor, try adding a sprinkle of grated Parmesan cheese during the last 30 minutes of cooking.

Crockpot Potato and Leek Soup

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

Ingredients

• 3 large leeks, white and light green parts only, thinly 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 a large skillet over medium heat, melt the butter and sauté the leeks until soft, about 5 minutes.
2. Transfer the sautéed leeks to your crockpot. Add the potatoes and broth.
3. Cover and cook on low for 6 hours or high for 3 hours, until the potatoes are tender.
4. Use an immersion blender to puree the soup until smooth. Stir in the heavy cream, salt, pepper, and thyme.
5. Cover and cook on high for an additional 15 minutes to heat through.

The magic of this soup lies in its velvety texture, achieved by blending the potatoes and leeks into a smooth, comforting base.

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

Easy Crockpot Spicy Potato Wedges

These Easy Crockpot Spicy Potato Wedges are the perfect set-it-and-forget-it side dish that packs a punch of flavor with minimal effort.

Ingredients

• 4 large russet potatoes, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper

Instructions

1. In a large bowl, toss the potato wedges with 2 tablespoons olive oil until evenly coated.
2. Add 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper, and 1/2 teaspoon black pepper to the bowl. Toss again until the wedges are evenly seasoned.
3. Transfer the seasoned potato wedges to your crockpot, arranging them in a single layer as much as possible.
4. Cover and cook on high for 3-4 hours or on low for 6-7 hours, until the wedges are tender and slightly crispy on the edges.

The slow cooking process allows the spices to deeply infuse the potatoes, creating a dish that’s bursting with flavor and has the perfect balance of softness and crispiness.

Tip: For extra crispy wedges, broil them in the oven for a few minutes after they’re done in the crockpot.

Slow Cooker Ranch Potatoes

These Slow Cooker Ranch Potatoes are the ultimate hands-off side dish, packed with herby ranch flavor and perfectly tender every time.

Ingredients

• 2 pounds baby potatoes, halved
• 1/4 cup olive oil
• 1 packet (1 oz) ranch seasoning mix
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. In a large bowl, toss the baby potatoes with 1/4 cup olive oil until evenly coated.
2. Sprinkle 1 packet of ranch seasoning mix, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper over the potatoes. Toss to coat evenly.
3. Transfer the potatoes to a slow cooker. Cover and cook on low for 4 hours or on high for 2 hours, until the potatoes are tender.
4. Sprinkle with 2 tablespoons chopped fresh parsley before serving.

The slow cooker does all the work here, infusing the potatoes with ranch flavor while keeping them irresistibly tender. It’s a foolproof method that delivers consistent results every time.

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

Crockpot Potato and Chicken Bake

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

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1.5 lbs Yukon Gold potatoes, sliced into 1/2-inch rounds
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 cup shredded cheddar cheese

Instructions

1. In a large bowl, toss the chicken thighs and potato slices with olive oil, garlic powder, onion powder, salt, black pepper, and dried thyme until evenly coated.
2. Transfer the mixture to the crockpot, arranging the potatoes at the bottom and placing the chicken thighs on top.
3. Pour the chicken broth and heavy cream over the chicken and potatoes.
4. 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.
5. Sprinkle the shredded cheddar cheese over the top, cover for an additional 5 minutes until the cheese is melted.

The magic of this dish lies in the creamy sauce that forms as it cooks, enveloping the tender chicken and potatoes in rich flavor. Perfect for those days when you want a hearty meal without the fuss.

Tip: For an extra crispy top, broil the dish for 2-3 minutes after adding the cheese.

Easy Crockpot Potato and Beef Stew

Nothing warms up a chilly evening like this hearty Easy Crockpot Potato and Beef Stew, simmering away to perfection with minimal fuss.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 4 cups potatoes, peeled and diced into 1-inch pieces
• 2 cups carrots, sliced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 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 olive oil in a large skillet over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Transfer to the crockpot.
2. In the same skillet, sauté onions and garlic until softened, about 3 minutes. Sprinkle with flour and stir to coat. Transfer to the crockpot.
3. Add potatoes, carrots, beef broth, Worcestershire sauce, thyme, salt, and pepper to the crockpot. Stir to combine.
4. Cover and cook on low for 8 hours or high for 4 hours, until beef is tender and vegetables are soft.
5. Adjust seasoning with additional salt and pepper if needed before serving.

The slow cooking process melds the flavors beautifully, creating a stew that’s rich in taste and fork-tender in texture.

Tip: For a thicker stew, mash some of the potatoes against the side of the crockpot before serving.

Conclusion

We hope these 20 easy crockpot potato recipes bring simplicity and deliciousness to your busy weeknights! Whether you’re craving comfort food or something new, there’s a dish here for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to keep these tasty ideas handy. Happy slow cooking!

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