Slow Cooker Farmhouse Potatoes
Slow Cooker Farmhouse Potatoes are the ultimate comfort-food side dish rich, creamy, and packed with old-fashioned flavor, all with almost no hands-on work. If you love easy crockpot potato recipes, cheesy slow cooker sides, or dump-and-go comfort food, this recipe is about to become a regular on your dinner rotation.
Inspired by classic potluck and farmhouse cooking, these potatoes combine tender chunks of potatoes, sweet onions, butter, sour cream, and melted cheddar cheese into one irresistibly creamy dish. Everything cooks low and slow in the crockpot, filling your home with that cozy “someone’s been cooking all day” smell without you standing over the stove.
This recipe is perfect for busy weeknights, Sunday family dinners, holiday meals, or potlucks, because it’s simple, affordable, and always a crowd-pleaser. Just toss everything into the slow cooker and let it work its magic.
Why You’ll Love These Slow Cooker Farmhouse Potatoes:
Easy dump-and-go slow cooker recipe minimal prep, no babysitting
Rich and creamy comfort food made with simple pantry ingredients
Budget-friendly potato side dish that feeds a crowd
Versatile pairs with chicken, steak, meatloaf
Perfect for meal prep & leftovers reheats beautifully
Great for potlucks, holidays, and family gatherings
Servings: 6
Ingredients:
2½ pounds baby red potatoes, quartered (or russet potatoes, peeled and cubed)
1 small yellow onion, thinly sliced
2 cloves garlic, minced (optional but recommended)
1½ cups shredded cheddar cheese, divided
1 cup sour cream
½ cup chicken broth (or vegetable broth)
3 tablespoons unsalted butter, melted
1 teaspoon salt (plus more to taste)
½ teaspoon black pepper
½ teaspoon smoked paprika (or regular paprika)
½ teaspoon dried thyme or dried parsley
¼ teaspoon garlic powder (or use extra fresh garlic)
2 tablespoons chopped fresh parsley or green onions, for garnish
Directions:
Lightly grease the inside with cooking spray or butter to prevent sticking.
Place the potatoes and sliced onion directly into the slow cooker.
In a bowl, whisk together sour cream, broth, melted butter, salt, pepper, paprika, thyme, garlic, and 1 cup shredded cheddar cheese.
Pour the sauce over the potatoes and gently stir until evenly coated.
Cover and cook on LOW for 5–6 hours or HIGH for 2½–3 hours, until the potatoes are fork-tender.
Sprinkle the remaining ½ cup cheddar cheese on top during the last 10–15 minutes of cooking.
Taste, adjust seasoning if needed, garnish with parsley or green onions, and serve warm.
Variations & Helpful Tips:
Cheddar Ranch Potatoes: Replace herbs and garlic with 1–2 tablespoons dry ranch seasoning.
Lighter Option: Use light sour cream and reduced-fat cheese, and swap butter for olive oil.
Extra Veggies: Add mushrooms, bell peppers, or broccoli florets for a heartier side dish.
Make-Ahead Friendly: Prep potatoes and sauce the night before for stress-free mornings.
Leftovers: Store in the fridge up to 3 days great reheated or pan-fried into crispy potato hash.
