Tender golden potatoes cooked slowly with sweet, buttery onions, garlic, and simple seasonings. This recipe is inspired by the dish shown in your photo and is designed to give you soft potatoes with beautifully cooked, flavorful onions. Slow-cooker versions commonly use sliced potatoes and onions with butter or oil and cook until fork-tender.
Ingredients
- 2½ pounds Yukon Gold or yellow potatoes
- 2 large yellow onions
- 3 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 3 cloves garlic, finely minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ cup chicken broth or vegetable broth
- 1 tablespoon fresh parsley, chopped, for garnish
Optional:
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes
- ½ cup shredded cheddar or Parmesan
Preparation
Wash and peel the potatoes if desired. Slice them into rounds about ¼ inch thick. Try to keep the slices similar in thickness so they cook evenly.
Thinly slice the onions. For a softer, sweeter onion flavor, slice them fairly thin.
In a small bowl, combine the melted butter, olive oil, minced garlic, salt, black pepper, paprika, thyme, and rosemary.
Method
Lightly grease the inside of a 5–6-quart slow cooker.
Arrange a layer of potato slices on the bottom.
Add a layer of sliced onions, then drizzle some of the seasoned butter mixture over them.
Continue layering the potatoes and onions until everything has been added. Pour the remaining butter mixture over the top.
Pour the chicken or vegetable broth around the edges of the slow cooker rather than directly over the top.
Cover with the lid.
Cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the potatoes are completely fork-tender. Similar slow-cooker potato-and-onion recipes use these cooking ranges. (Rachel Cooking)
During the final 20–30 minutes, check the potatoes. If they are tender, leave the lid slightly ajar for a few minutes if you want some excess moisture to evaporate.
Turn off the slow cooker and let the potatoes rest for about 10 minutes.
Gently spoon the caramelized onions and buttery juices over the potatoes.
Garnish with fresh parsley and serve warm.
Tips for the Best Results
Use Yukon Gold potatoes: They have a naturally buttery texture and hold their shape well during slow cooking.
Slice evenly: Thin, uniform slices cook more consistently.
Don’t add too much liquid: The onions and potatoes release moisture as they cook, so a small amount of broth is enough.
For deeper onion flavor: Sauté the onions in a skillet with a little butter for 5–8 minutes before adding them to the slow cooker.
For a cheesy version: Sprinkle Parmesan or cheddar over the cooked potatoes during the final 10 minutes.
Serving Suggestions
These potatoes make an excellent side dish with:
- Roast chicken
- Steak
- Grilled beef
- Pork chops
- Roasted turkey
- Baked fish
- Fried or scrambled eggs
Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently in the microwave or in a covered skillet with a small splash of broth or water.
Nutrition
Approximate per serving, assuming 6 servings and without optional cheese:
- Calories: 260
- Carbohydrates: 36 g
- Protein: 5 g
- Fat: 12 g
- Fiber: 4 g
- Sodium: 450 mg
Nutrition will vary depending on the potatoes, amount of butter/oil, broth, and serving size.
Conclusion
These Slow Cooker Potatoes and Caramelized Onions are an easy, comforting side dish with very little hands-on work. The potatoes become tender and buttery while the onions soften and develop a naturally sweet, savory flavor—very similar to the cozy dish shown in your photo.