Slow Cooker Onion Butter Potatoes -

These slow cooker onion butter potatoes are soft, buttery, and full of yummy onion flavor. With just three simple ingredients, this easy side dish is perfect for busy nights or family dinners. The slow cooker does all the work, turning plain potatoes into a rich, glossy treat everyone will love.

These slow cooker 3-ingredient onion butter potatoes are the kind of recipe that makes people shake their heads and say, “That’s just not fair—it’s too easy to taste this good.” It reminds me of the church potlucks back in our small Midwestern town, where someone would always bring a pot of buttery potatoes that disappeared before the main dishes even got touched.

They also make a cozy base for leftover shredded roast or sliced smoked sausage spooned on top. If you have leftovers the next morning, fry them in a pan until crispy and serve with eggs for a hearty farmhouse breakfast.

Servings: 6

Ingredients

3 pounds small red potatoes, scrubbed and quartered
½ cup (1 stick) unsalted butter, melted
2 (1-ounce) packets dry onion soup mix

Slow Cooker Onion Butter Potatoes: Directions

Start by getting the potatoes ready. Rinse the red potatoes under cool water and scrub off any dirt with your hands or a small brush. Pat them dry using a clean towel.
Cut each potato into four even pieces, or quarters. Try to make the pieces about the same size so they all cook evenly and turn soft at the same time.
Lightly rub a little butter or spray some nonstick spray inside your slow cooker. This makes cleaning up easier later. Place all the quartered potatoes into the slow cooker, spreading them out in one even layer.
Melt the butter in a small bowl or a measuring cup. You can do this in the microwave for about 30-40 seconds, or warm it slowly on the stovetop until it turns fully liquid.
Sprinkle the dry onion soup mix into the melted butter. Stir it well with a spoon until the onion flakes and seasonings are fully mixed in and the mixture looks thick and smells good.
Pour the butter and onion mixture evenly over the potatoes sitting in the slow cooker.
Mix the potatoes gently in the slow cooker with a big spoon or your clean hands. Make sure every piece gets coated with the buttery onion mixture. The potatoes should look shiny with little onion bits sticking to the skins.
Put the lid on the slow cooker. Cook the potatoes on LOW for 4 to 5 hours, or on HIGH for about 2 to 3 hours. They are done when a fork slides in easily and they feel very soft.
In the last hour, lift the lid once or twice and gently mix the potatoes. This helps spread the butter and onion coating evenly and lets the edges brown nicely.
Once the potatoes are soft and covered in a rich, dark, shiny onion-butter sauce, turn off the slow cooker.
Give the potatoes one more gentle stir to pick up any tasty bits stuck to the bottom of the pot.
Put the potatoes on a white plate or serving dish. Pour the buttery onions over the top before serving. Serve hot and enjoy!