This is my kind of weeknight comfort food: you whisk together one creamy Tuscan-style mixture, drizzle it over raw baby potatoes in the slow cooker, and let it do its thing while you live your life. The sun-dried tomatoes, parmesan, garlic, and Italian seasoning melt into the heavy cream and coat every potato, so you get that cozy, restaurant-style flavor with almost no hands-on time. It’s inspired by those rich Tuscan chicken pastas, but here the potatoes are the star and the slow cooker does all the heavy lifting.
These slow cooker Tuscan potatoes are hearty enough to be the center of the plate with a simple green salad on the side, but they also make a great side dish for roasted or grilled chicken, pork chops, or steak. I like to add something fresh and crisp—like a lemony arugula salad or steamed green beans—to balance the creamy sauce. Warm crusty bread or garlic toast is perfect for soaking up every last bit of that sun-dried tomato cream at the bottom of the slow cooker.
Slow Cooker Tuscan Baby PotatoesServings: 6
Ingredients
2 1/2 pounds baby potatoes, halved
1 cup heavy cream
1/3 cup oil-packed sun-dried tomatoes, finely chopped (plus 1 tablespoon of their oil)
3/4 cup freshly grated parmesan cheese
3 cloves garlic, minced
2 teaspoons Italian seasoning
1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 tablespoon unsalted butter (optional, for extra richness)
2 tablespoons chopped fresh parsley or basil, for garnish
Directions
Lightly grease the insert of your slow cooker with a bit of oil or nonstick spray. Add the raw halved baby potatoes directly to the slow cooker and spread them into an even layer.
In a medium bowl, whisk together the heavy cream, chopped sun-dried tomatoes, 1 tablespoon of the sun-dried tomato oil, grated parmesan, minced garlic, Italian seasoning, crushed red pepper flakes (if using), kosher salt, and black pepper until well combined. This is your 1 mixture for drizzling.
Pour or drizzle the entire cream mixture evenly over the raw baby potatoes in the slow cooker, making sure as many potatoes as possible get coated. Dot the top with the butter, if using.
Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the potatoes are very tender when pierced with a fork and the sauce is thickened and creamy. Give everything a gentle stir once about halfway through if you’re home, but it’s not essential.
Taste and adjust seasoning with a pinch more salt or pepper if needed. If the sauce seems a little thick, you can stir in a splash of extra cream or milk right in the slow cooker until it loosens to your liking.
Sprinkle the Tuscan potatoes with chopped fresh parsley or basil just before serving. Serve hot straight from the slow cooker, making sure to spoon plenty of the creamy sun-dried tomato sauce over each portion.
Variations & Tips
To make this even more weeknight-friendly, you can prep the potatoes and the cream mixture the night before: store the halved potatoes in cold water in the fridge and the whisked mixture in a jar, then in the morning just drain the potatoes, dump them in the slow cooker, and drizzle the mixture over top. For extra protein, stir in cooked shredded rotisserie chicken or browned Italian sausage during the last 30 minutes of cooking so it can warm through without overcooking. If you prefer a lighter version, swap half of the heavy cream for whole milk or half-and-half and use a bit less parmesan; the sauce will be slightly thinner but still flavorful. You can also add veggies right into the slow cooker: a couple of handfuls of baby spinach or chopped kale can be stirred in during the last 10–15 minutes until wilted, or toss in a cup of quartered mushrooms at the beginning for extra earthiness. For a sharper, cheesier vibe, mix in a handful of shredded mozzarella or provolone at the end until melted. If you like more of a baked, crusty top, transfer the finished potatoes and sauce to a baking dish, sprinkle with extra parmesan, and broil for a few minutes until golden. And if you’re cooking for kids or spice-sensitive eaters, simply skip the crushed red pepper and let everyone add their own heat at the table.
