Slow Cooker Onion Butter Potatoes are the ultimate hands-off side dish—a gloriously simple, deeply savory, and utterly addictive way to transform humble red potatoes into a creamy, buttery, flavor-packed masterpiece. This recipe is a testament to the magic of minimalism, requiring just three ingredients and a slow cooker to create a side dish so delicious it will steal the spotlight from the main course. The magic begins with bite-sized red potato chunks, their thin skins becoming tender and flavorful as they slowly cook in a bath of melted butter infused with the savory, umami-rich power of dry onion soup mix. The low, gentle heat of the slow cooker works its magic over hours, allowing the potatoes to absorb every bit of that glorious onion-butter flavor while becoming impossibly tender without falling apart.
The brilliance of this dish lies in its incredible ease and the universally beloved flavor it delivers. There’s no peeling, no constant stirring, no risk of burning—just a quick toss in the crock and a few hours of unattended cooking. The result is a pot of potatoes that are creamy on the inside, slightly caramelized on the edges, and coated in a rich, savory butter sauce speckled with fragrant onion bits. They are the perfect accompaniment to roasted meats, grilled steaks, or simply served alongside a green salad for a comforting vegetarian meal. These potatoes are proof that the simplest combinations—butter, onions, and potatoes—can yield something truly spectacular when given time and gentle heat.
Why You’ll Love This Recipe:
- Only 3 Ingredients: Butter, onion soup mix, and potatoes—that’s it! Pantry staples become something magical.
- Completely Hands-Off: The slow cooker does all the work while you go about your day.
- Incredibly Flavorful: The onion soup mix infuses the butter with savory, herby, umami depth that permeates every potato.
- Perfectly Tender: Slow cooking yields potatoes that are creamy and tender without being mushy.
- Versatile Side Dish: Pairs beautifully with almost any main course, from roast chicken to grilled steak to meatloaf.
Ingredients:
For the Potatoes:
3 pounds small red potatoes
½ cup (1 stick) unsalted butter
2 packets (1 ounce each) dry onion soup and dip mix
Non-stick cooking spray or additional butter, for greasing
Instructions:
Step 1: Prep the Potatoes
Start by prepping the potatoes. Rinse them thoroughly under cool running water and scrub away any dirt. Dry them well with a clean towel, then cut each potato into evenly sized chunks or quarters. Keeping the pieces similar in size ensures they cook at the same rate and become perfectly tender.
Step 2: Prepare the Slow Cooker
For easier cleanup, lightly coat the inside of your slow cooker with cooking spray or a small amount of butter. Add the cut potatoes to the crock and spread them out evenly.
Step 3: Make the Onion Butter
Melt the butter in a microwave-safe bowl or small saucepan until fully liquefied. Stir the dry onion soup seasoning into the melted butter, mixing until the spices and onion bits are well combined and slightly thickened.
Step 4: Coat the Potatoes
Drizzle the seasoned butter mixture evenly over the potatoes in the slow cooker. Gently toss the potatoes directly in the crock using a spoon or clean hands until every piece is well coated. The potatoes should appear glossy, with specks of onion seasoning distributed throughout.
Step 5: Cook Low and Slow
Place the lid on the slow cooker and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the potatoes are soft and easily pierced with a fork. About halfway through cooking, give them a gentle stir to help redistribute the buttery seasoning and promote even cooking.
Step 6: Serve
Once the potatoes are tender and infused with the rich onion-butter flavor, switch off the slow cooker. Stir one final time to lift any flavorful bits from the bottom. Transfer to a serving dish and spoon the savory butter sauce over the top. Serve warm and enjoy.
Tips:
- Potato Choice: Small red potatoes or Yukon Golds work best. Their waxy texture holds up well to long cooking.
- Uniform Size: Cut potatoes into uniform chunks for even cooking. Halve or quarter as needed.
- Don’t Overcook: Check for doneness at the early end of the cooking time. Potatoes should be fork-tender but not falling apart.
- Add Fresh Herbs: Stir in a handful of fresh chopped parsley or chives just before serving for a pop of color and freshness.
- Make it a Meal: Add cooked, crumbled bacon or sliced smoked sausage during the last 30 minutes for a heartier dish.
Storage Options:
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently in a skillet over medium-low heat, in the microwave, or back in the slow cooker on LOW.
- Freezing: Not recommended. Potatoes tend to become grainy and waterlogged when frozen and thawed.
- Make-Ahead: You can cut the potatoes a day in advance and store them submerged in cold water in the refrigerator. Drain and pat dry before using.
Slow Cooker Onion Butter Potatoes are the epitome of simple, set-it-and-forget-it side dish perfection. They deliver rich, comforting flavor with almost no effort, proving that sometimes the most memorable dishes come from the humblest ingredients.
