Here’s a simple, family-favorite Slow Cooker Garlic Parmesan Potatoes — creamy, savory, and perfect as a hands-off side dish 🥔🧄
Slow Cooker Garlic Parmesan Potatoes
Ingredients
- 2–3 lbs baby potatoes (or Yukon Golds, halved)
- 3 tbsp olive oil or melted butter
- 4 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- ½ cup grated Parmesan cheese
- ¼ cup chicken broth (keeps them from sticking)
- Optional garnish: chopped parsley or green onions
Instructions
- Prep potatoes
- Wash and halve potatoes (quarter if large).
- Season
- Add potatoes to slow cooker.
- Toss with olive oil, garlic, salt, pepper, Italian seasoning, and broth.
- Cook
- Cover and cook:
- Low: 4–5 hours
- High: 2–3 hours
- Stir once halfway if possible.
- Cover and cook:
- Add Parmesan
- Sprinkle Parmesan over potatoes during the last 20–30 minutes.
- Cover and continue cooking until tender.
- Serve
- Garnish with parsley or green onions.
- Serve hot.
Tips for Best Texture
- Don’t overcook or they’ll get mushy.
- Keep lid closed to avoid excess moisture.
- Use fresh-grated Parmesan for best flavor.
Easy Variations
- 🧀 Extra cheesy: add shredded mozzarella at the end
- 🧈 Creamy: stir in 2 tbsp cream cheese before serving
- 🌶️ Spicy: add red pepper flakes
- 🥓 Loaded: top with bacon bits and sour cream
If you want, I can also give you:
- A crispy oven-finish version
- A foil-packet slow cooker method
- Or a no-broth dry-roast version
Just let me know 😊
