These slow cooker 5-ingredient Amish buttered potatoes are the kind of simple, cozy comfort food I lean on when I’m short on time but still want something that tastes like home. The method couldn’t be easier: raw baby potatoes go straight into the slow cooker, and then you tuck slices of butter all over the top with just three more pantry ingredients. Dishes like this are common at church potlucks and family gatherings here in the Midwest, with roots in the simple, hearty cooking of Amish kitchens—lots of butter, basic seasonings, and no fussy steps. It’s the first thing I suggest when someone asks for an easy side that everyone from little kids to grandparents will happily eat.
Serve these buttered potatoes right out of the slow cooker alongside roast chicken, meatloaf, ham, or pot roast, with a green vegetable like steamed green beans or a tossed salad to round out the plate. They’re wonderful spooned into a bowl with some of the buttery juices and a sprinkle of extra salt and pepper at the table. Leftovers reheat nicely next to scrambled eggs and bacon for breakfast, or you can smash them slightly and serve under grilled sausages for another comforting meal.
Slow Cooker Amish Buttered PotatoesServings: 6
Ingredients
2 1/2 pounds baby potatoes, rinsed and left whole (or halved if large)
1/2 cup (1 stick) unsalted butter, cold and sliced into thin pats
1 teaspoon kosher salt (or to taste)
1/2 teaspoon freshly ground black pepper
1/2 cup low-sodium chicken broth (or vegetable broth)
Directions
Prepare the potatoes: Rinse the baby potatoes well under cool water and pat them dry with a clean kitchen towel. If any are much larger than the others, cut those in half so they cook evenly. Leave the skins on for that rustic, homey feel.
Layer potatoes in slow cooker: Place the raw baby potatoes in an even layer in the bottom of a 4- to 6-quart slow cooker. It’s fine if they pile up a bit, but try to keep them fairly level so the butter can melt down over all of them.
Season the potatoes: Sprinkle the kosher salt and black pepper evenly over the potatoes. Use your hands or a spoon to gently toss them once or twice so the seasoning lightly coats the potatoes.
Add the butter slices: Lay the cold butter slices over the top of the seasoned, raw potatoes, spacing them out so they’re scattered across the whole surface. Picture a close-up of your hands placing those butter pats over the potatoes in the slow cooker—that’s exactly what you want, because as the butter melts it will drip down and coat everything.
Pour in the broth: Carefully pour the chicken broth around the edges of the potatoes, not directly on top of the butter slices. You want the butter to stay mostly on top so it melts slowly down over the potatoes as they cook, while the broth creates a steamy, saucy base.
Slow cook: Cover the slow cooker with the lid. Cook on LOW for 4 to 5 hours, or on HIGH for about 2 to 3 hours, until the potatoes are very tender when pierced with a fork. Avoid lifting the lid too often so the steam and heat stay inside.
Toss in the buttery juices: Once the potatoes are tender, gently stir them in the slow cooker so they’re coated in the melted butter and seasoned broth. Taste one and add a pinch more salt or pepper if needed. If there’s extra buttery liquid, that’s perfect for spooning over each serving.
Serve: Transfer the potatoes and plenty of the buttery cooking juices to a serving bowl, or keep them on the warm setting in the slow cooker for up to 1 hour. Stir occasionally so the top potatoes don’t dry out. Serve hot as a cozy, classic side dish.
Variations & Tips
For picky eaters, keep the seasonings simple as written and let everyone add their own toppings at the table—shredded cheddar, a dollop of sour cream, or a sprinkle of bacon bits can turn these into loaded buttered potatoes. If your family likes herbs, stir in 1 to 2 tablespoons of chopped fresh parsley or chives right before serving for a pop of color and freshness. To make it vegetarian, use vegetable broth instead of chicken broth. For a richer, creamier version, add 1/4 cup of heavy cream during the last 30 minutes of cooking and gently stir. If you prefer a lighter dish, cut the butter down to 6 tablespoons and add an extra splash of broth. You can also swap in small red or gold potatoes if that’s what you have on hand—just keep them bite-sized. If you’re cooking for a crowd, this recipe doubles easily in a larger slow cooker; just add an extra 30 minutes or so to the cook time and check for tenderness. Leftovers can be smashed and pan-fried in a little butter the next day for crispy breakfast potatoes.
