Slow Cooker Tuscan Baby Potatoes
If you love rich, cozy flavors with almost zero effort, these Slow Cooker Tuscan Baby Potatoes are about to become a regular on your dinner rotation. A single creamy Tuscan-style sauce made with sun-dried tomatoes, parmesan cheese, garlic, and Italian seasoning is drizzled over raw baby potatoes and slowly cooked until tender, velvety, and irresistibly flavorful.
Inspired by classic Tuscan chicken dishes, this recipe puts potatoes front and center, letting the slow cooker work its magic while you go about your day. The result? Restaurant-style comfort food that feels indulgent but is incredibly easy to make.
These creamy Tuscan potatoes are hearty enough to serve as a meatless main dish with a fresh green salad, or as a crowd-pleasing side dish alongside grilled chicken or steak. Don’t forget crusty bread or garlic toast the sauce is too good to waste.
Why You’ll Love These Slow Cooker Tuscan Potatoes:
Set-it-and-forget-it recipe Minimal prep and hands-off cooking
Big flavor, simple ingredients Pantry staples with gourmet results
Perfect for busy weeknights The slow cooker does all the work
Versatile dish Serve as a main or a creamy side
Comfort food classic Rich, cozy, and satisfying every time
Ingredients (Serves 6):
2½ pounds baby potatoes, halved
1 cup heavy cream
⅓ cup oil-packed sun-dried tomatoes, finely chopped
1 tablespoon sun-dried tomato oil
¾ cup freshly grated parmesan cheese
3 cloves garlic, minced
2 teaspoons Italian seasoning
½ teaspoon kosher salt (plus more to taste)
½ teaspoon black pepper
½ teaspoon crushed red pepper flakes (optional)
1 tablespoon unsalted butter (optional)
Fresh parsley or basil, chopped (for garnish)
Directions:
Lightly grease the slow cooker insert with oil or nonstick spray. Add the halved baby potatoes and spread them into an even layer.
In a medium bowl, whisk together the heavy cream, sun-dried tomatoes, sun-dried tomato oil, parmesan cheese, garlic, Italian seasoning, salt, pepper, and red pepper flakes (if using).
Pour the creamy Tuscan mixture evenly over the raw potatoes, coating them as much as possible. Dot with butter if using.
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the potatoes are fork-tender and the sauce is thick and creamy.
Taste and adjust seasoning if needed. If the sauce is too thick, stir in a splash of milk or cream.
Garnish with fresh parsley or basil and serve hot.
Variations & Pro Tips:
Add protein: Stir in cooked shredded chicken or browned sausage during the last 30 minutes
Lighten it up: Replace half the cream with whole milk or half-and-half
Extra cheesy: Finish with mozzarella or provolone for extra melt
Veggie boost: Add mushrooms at the start or stir in spinach at the end
Meal prep friendly: Prep the potatoes and sauce the night before for an easy morning dump-and-go dinner
