Slow Cooker French Onion Potatoes
This Slow Cooker French Onion Potatoes recipe is the definition of effortless comfort food. With tender potato wedges slow-cooked in a rich, savory French onion sauce, it delivers deep, slow-simmered flavor using just one simple mixture and minimal hands-on time.
Inspired by classic French onion soup,Hey this recipe swaps bread for hearty potatoes that soak up every drop of buttery broth, caramelized onions, and herbs. You prep once, pour everything into the slow cooker, and let it work its magic perfect for busy weekdays, family dinners, or stress-free entertaining.
Whether you serve these potatoes as a cozy side dish or turn them into a casual main with melted cheese on top, they’re guaranteed to be a repeat favorite.
Why You’ll Love These Slow Cooker French Onion Potatoes:
Set-it-and-forget-it slow cooker recipe
One savory mixture flavors everything
Budget-friendly pantry ingredients
Perfect side dish for chicken, steak
Great for meal prep and leftovers
Rich French onion flavor without the fuss
Easy to customize or make vegetarian
Slow Cooker French Onion Potatoes
Servings: 6
Ingredients:
2½ pounds russet or Yukon Gold potatoes, scrubbed and cut into thick wedges
2 tablespoons unsalted butter
1 tablespoon olive oil
3 large yellow onions, thinly sliced
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper, plus more to taste
1 teaspoon granulated sugar (optional, helps caramelize onions)
2 cloves garlic, minced
1½ cups low-sodium beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
1 bay leaf (optional)
¼ cup grated Parmesan or shredded Gruyère (optional, for serving)
2 tablespoons fresh parsley, chopped (optional garnish)
Instructions:
Place the raw potato wedges directly into the slow cooker, spreading them into an even layer. Leave the skins on to help them hold their shape and add texture.
Heat butter and olive oil in a large skillet over medium heat. Add sliced onions, salt, and pepper. Cook, stirring occasionally, for 20–30 minutes until deeply golden and caramelized. Sprinkle in sugar halfway through if using.
Stir in garlic and thyme; cook 1 minute until fragrant. Pour in beef broth and Worcestershire sauce, scraping up browned bits. Add bay leaf and simmer 2–3 minutes.
Carefully pour the hot onion mixture evenly over the raw potato wedges, making sure onions and broth are well distributed.
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until potatoes are fork-tender but still intact.
Remove bay leaf, gently stir, and adjust seasoning. Top with cheese if desired, cover for 5 minutes to melt, and garnish with parsley before serving.
Variations & Helpful Tips:
Creamy version: Stir in 2–3 tablespoons of heavy cream before pouring over potatoes
Vegetarian option: Use vegetable broth + 1 teaspoon soy sauce for depth
Make-ahead tip: Prepare the onion mixture the night before and refrigerate
Turn it into a meal: Add cooked sausage or shredded rotisserie chicken
French onion soup style: Top servings with extra Gruyère and broil briefly
