Tender and tasty. Nice and savory. Slow cooker garlic Parmesan potatoes not only make for a great side they also smell fantastic while they cook. I used baby red potatoes but for more butter flavor, use Yukon golds instead. Or fingerlings. Or do a mix. Just make sure your potatoes are all roughly the same size so that they cook evenly. As simple as this dish is to make, the end results are super-tasty and the perfect side!
As much as I do enjoy savory side dishes, I admit I might have added a few healthy-sized pinches of dried red pepper flake to the cooked garlic Parmesan potatoes just before I took them out of the slow cooker. I liked the combination of herby potatoes with a nice kick to boot. Of course that’s optional. If you want a bit of heat, you can also just add a few good pinches of cayenne pepper when you add the other seasonings.
These potatoes are just as good leftover (if there are any leftovers) as the day you make them. Just re-heat in the oven or in hot skillet with a splash of oil.
Also try my slow cooker garlic Ranch potatoes.
Slow Cooker Garlic Parmesan Potatoes
Tender and tasty. Nice and savory. Slow cooker garlic Parmesan potatoes not only make for a great side they also smell fantastic while they cook.
Spray the inside of your slow cooker with non-stick spray.
Add all ingredients except the Parmesan and parsley. Stir gently to coat.
Cover and cook on low 4-5 hours or until the potatoes are cooked through.
Serve sprinkled with the Parmesan and garnished with the parsley, if using.
Calories: 174kcal | Carbohydrates: 31g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 93mg | Potassium: 738mg | Fiber: 4g | Sugar: 1g | Vitamin A: 214IU | Vitamin C: 35mg | Calcium: 68mg | Iron: 2mg
Nutritional values are approximate.
I’m usually a crispy-hash-browns kind of guy. I like the potatoes to get that nice little crust on them. And don’t tell anyone this, I like to put butter on them instead of ketchup. Well, this time I decided to go another route with frozen cubed hash brown potatoes. These slow cooker creamy hash brown potatoes are rich and tasty. They are the perfect breakfast side, whether breakfast is in the morning or for dinner. I’m a big fan of breakfast for dinner. I feel like I’m cheating when I have breakfast for dinner. Like I’m being bad and not getting caught.
For a little kick to your slow cooker creamy hash brown potatoes add diced roasted jalapenos, or use a pepper jack cheese instead of the Colby jack. You can also substitute cayenne pepper for the paprika. It’ll still add the (needed) color and a little spiciness.
Also try making hash brown potatoes using a Cuisinart Griddler. You’ll also love my slow cooker buttermilk grits.
This recipe was inspired by a recipe from Spicy Southern Kitchen.
Slow Cooker Creamy Hash Brown Potatoes
These slow cooker creamy hash brown potatoes are rich and tasty. They are the perfect breakfast side, whether breakfast is in the morning or for dinner.
- 32 ounce hash brown potatoes
- 10 ¾ ounce cream of potato soup
- 2 cups Colby Jack cheese shredded
- 8 ounce sour cream
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon paprika
- 7.5 ounce chive and onion cream cheese
- unsalted butter if needed (or milk)
Spray your slow cooker with non-stick spray.
Place potatoes into slow cooker. Combine the soup, cheese, sour cream, salt, pepper and paprika. Pour over the potatoes.
Cover and cook on low for 4 hours, stirring a few times.
Stir in the cream cheese. Add butter or milk and stir if the mixture is too thick.
Cover and continue cooking another 30 minutes.
Calories: 366kcal | Carbohydrates: 27g | Protein: 13g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 64mg | Sodium: 673mg | Potassium: 448mg | Fiber: 2g | Sugar: 2g | Vitamin A: 788IU | Vitamin C: 10mg | Calcium: 307mg | Iron: 2mg
Nutritional values are approximate.