Slow Cooker Potatoes with Mushroom Gravy
If you love rich, cozy comfort food that tastes like a holiday dinner without hours in the kitchen, these Slow Cooker Potatoes with Mushroom Gravy will quickly become a favorite. This easy crockpot potato recipe delivers tender potatoes smothered in a savory, homemade mushroom gravy all made with simple pantry staples and minimal prep.
Slow cooking allows the potatoes to soak up deep, earthy flavors from cremini mushrooms, garlic, herbs, and broth, creating a dish that feels nostalgic and deeply satisfying. It’s the kind of hearty side dish our grandmothers mastered slow, simple, and full of flavor. Best of all, the slow cooker does all the work, making this recipe perfect for busy weeknights, holidays, or family gatherings.
Whether you’re looking for a vegetarian slow cooker side dish, an easy potato recipe for a crowd, or a cozy winter comfort food, this dish checks every box.
Why You’ll Love This Slow Cooker Potato Recipe:
Hands-off cooking: Just layer, pour, and let the crockpot work
Rich mushroom gravy: Deep umami flavor without complicated steps
Budget-friendly ingredients: Potatoes, mushrooms, and pantry staples
Versatile & customizable: Vegetarian, dairy-free, or protein-packed options
Perfect for holidays or meal prep: Stays warm and ready to serve
Ingredients:
3 pounds baby gold or red potatoes, washed and halved
2 tablespoons olive oil or melted unsalted butter
1 teaspoon kosher salt (plus more to taste)
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme or Italian seasoning
16 ounces cremini mushrooms, sliced
1 small yellow onion, finely chopped
3 cloves garlic, minced
3 cups low-sodium vegetable or chicken broth
2 tablespoons Worcestershire sauce (vegetarian if needed)
1 tablespoon soy sauce or tamari
½ teaspoon dried rosemary (optional)
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
½ cup heavy cream or half-and-half (optional)
Fresh parsley, chopped (optional garnish)
Directions:
Prepare the potatoes: Wash and cut potatoes, leaving skins on for extra texture and nutrients.
Season: Toss potatoes with oil or butter, salt, pepper, garlic powder, onion powder, and thyme.
Layer: Add seasoned potatoes to the bottom of a greased slow cooker.
Add mushrooms: Scatter mushrooms, onion, and garlic evenly over the potatoes.
Mix broth: Whisk broth, Worcestershire sauce, soy sauce, and rosemary. Pour over everything.
Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are fork-tender.
Make the gravy: Melt butter in a saucepan, whisk in flour, and cook until lightly golden.
Thicken: Gradually whisk in 1–1½ cups of hot slow cooker liquid. Return mixture to slow cooker.
Finish: Stir in cream if using and cook on HIGH for 10–15 minutes until thick and creamy.
Serve: Garnish with parsley and serve warm.
Serving Ideas:
These slow cooker potatoes with mushroom gravy are delicious as a main dish or side. Serve them with:
Roasted or grilled chicken
Meatloaf or beef roast
A fresh green salad for a vegetarian meal
Dinner rolls or crusty bread to soak up the gravy
Variations & Tips:
Vegetarian & vegan-friendly: Use vegetable broth and plant-based butter or cornstarch slurry
Kid-friendly: Finely chop mushrooms so they melt into the gravy
Extra protein: Add shredded chicken or cooked sausage at the end
Dairy-free: Skip cream and use olive oil instead of butter
Seasonal twist: Swap half the potatoes for sweet potatoes
This easy slow cooker potato and mushroom gravy recipe is proof that simple ingredients and slow cooking can create unforgettable comfort food. If you love cozy crockpot recipes that make everyone come back for seconds, this one belongs on your table.
