Slow Cooker Garlic Butter Mushrooms and Baby Gold Potatoes
This slow cooker garlic butter mushrooms and baby gold potatoes recipe is the effortless side dish your steak dinner has been missing. With just 4 simple ingredients, whole mushrooms and baby gold potatoes cook low and slow in rich, melted butter and garlic until perfectly tender, juicy, and deeply flavorful. It’s a classic crockpot side dish that delivers steakhouse results with almost no prep.
Inspired by traditional meat-and-potatoes comfort food, this recipe modernizes a familiar favorite by letting the slow cooker do all the work. There’s no sautéing, no browning, and no babysitting the stove just toss everything into the crock pot and come back to a buttery, savory side that tastes like it took far more effort than it did.
These garlic butter mushrooms and potatoes pair beautifully with grilled steak, pan-seared beef, roast chicken, or pork chops. Spoon the extra garlic butter sauce over your meat at the table for maximum flavor. Add a crisp green salad or steamed green beans to balance the richness, and don’t forget warm bread or dinner rolls to soak up every drop of that buttery sauce.
Why You’ll Love This Recipe:
Easy slow cooker side dish with only 4 ingredients
Hands-off crockpot recipe no prep, no stirring, no mess
Steakhouse-style flavor at home for weeknight or special dinners
Budget-friendly and family-approved
Naturally gluten-free and customizable with herbs or garlic
Slow Cooker Garlic Butter Mushrooms and Baby Gold Potatoes
Servings: 4
Ingredients:
1 pound whole white mushrooms, cleaned and trimmed
1 ½ pounds baby gold potatoes, scrubbed and left whole
½ cup unsalted butter (1 stick), cut into pieces
1 ½ teaspoons garlic powder (adjust to taste)
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Directions:
Place the whole mushrooms in the bottom of a 4- to 6-quart slow cooker.
Add the baby gold potatoes, arranging them in an even layer as much as possible.
Sprinkle garlic powder, salt, and black pepper evenly over the vegetables.
Scatter the butter pieces over the top. Do not stir the butter will melt and coat everything as it cooks.
Cover and cook on HIGH for 3–4 hours or LOW for 5–6 hours, until the potatoes are fork-tender and the mushrooms are soft and juicy.
Gently stir to coat everything in the garlic butter sauce. Taste and adjust seasoning if needed.
Serve hot, spooning extra garlic butter from the bottom of the crockpot over each portion.
Variations & Tips:
Use fresh garlic cloves instead of garlic powder for a bolder flavor
Add thyme, rosemary, or Italian seasoning for a herby twist
For a lighter version, use half butter and half olive oil
Broil for 3–5 minutes after cooking for crispy edges
Leftovers reheat well in a skillet with a splash of broth or water
