Slow Cooker Smoked Paprika Cream Potatoes
If you’re looking for the ultimate slow cooker potato side dish for cold nights, these Slow Cooker Smoked Paprika Cream Potatoes are pure comfort food. Tender fingerling potatoes are coated in a rich, smoky cream sauce made with roasted garlic, heavy cream, and chicken broth then slow cooked to perfection.
This is the kind of easy crockpot potatoes recipe you can set and forget, making it perfect for busy weeknights, Sunday dinners, or holiday gatherings.
Why You’ll Love These Slow Cooker Smoked Paprika Potatoes:
Hands-off cooking Just pour one mixture over raw potatoes and let the slow cooker do the work.
Ultra creamy texture The heavy cream creates a silky, scalloped-potato-style sauce.
Bold smoky flavor Smoked paprika and roasted garlic add depth and warmth.
Perfect winter comfort food Hearty, filling, and ideal alongside roast meats.
Great for meal prep Leftovers reheat beautifully the next day.
If you love creamy scalloped potatoes, crockpot side dishes, or Midwestern comfort food recipes, this one belongs on repeat in your kitchen.
Servings: 6
Prep Time: 10 minutes
Cook Time: 5–6 hours (LOW) or 2½–3 hours (HIGH)
Ingredients:
2 pounds fingerling potatoes, scrubbed and cut into 1-inch cubes
1½ cups heavy cream
1 cup low-sodium chicken broth
4 cloves roasted garlic, mashed (or 4 teaspoons store-bought roasted garlic)
2 teaspoons smoked paprika
1 teaspoon kosher salt (plus more to taste)
½ teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley (plus more for garnish)
1 tablespoon unsalted butter, cut into small pieces (optional)
¼ cup grated Parmesan or mild cheddar cheese (optional, for serving)
Directions:
Place the cubed raw fingerling potatoes in the bottom of a 4- to 6-quart slow cooker. Spread them into an even layer for even cooking.
In a medium bowl, whisk together:
Heavy cream
Chicken broth
Roasted garlic
Smoked paprika
Salt
Black pepper
Whisk until smooth and evenly combined. The mixture should have a rosy, creamy color.
Stir in the chopped parsley. This single creamy mixture will both season and sauce the potatoes as they cook.
Slowly pour the smoked paprika cream mixture over the potatoes, ensuring they are evenly coated.
Dot with butter for extra richness if desired.
Cover and cook:
LOW: 5–6 hours
HIGH: 2½–3 hours
Cook until potatoes are fork-tender and the sauce has thickened into a silky cream sauce.
Gently stir from the bottom to coat all potatoes. Taste and adjust seasoning.
Serve hot, topped with grated Parmesan or cheddar and extra parsley
Serving Suggestions:
These creamy slow cooker potatoes pair beautifully with:
Roast chicken
Meatloaf
Balance the richness with a crisp green salad or steamed green beans. Add crusty bread or dinner rolls to soak up every drop of that smoky cream sauce.
Variations & Expert Tips:
Lighter Option: Replace up to half of the heavy cream with whole milk (sauce will be thinner).
Vegetarian Version: Swap chicken broth for vegetable broth.
Extra Smoky Flavor: Add a pinch of smoked salt.
Sweeter Flavor: Layer thinly sliced onion under the potatoes before cooking.
Different Potatoes: Yukon Gold potatoes work beautifully if fingerlings aren’t available.
Thicker Sauce: Stir in 1–2 tablespoons grated Parmesan during the last 15 minutes with the lid slightly ajar.
Storage & Reheating:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat with a splash of cream or broth to loosen the sauce.
