This 5-ingredient slow cooker tri-color potato dish is the kind of set-it-and-forget-it recipe every busy family needs. You start with raw red, yellow, and purple baby potatoes, toss them straight into the slow cooker with just four more simple ingredients, and let the magic happen while you go about your day. The potatoes turn out tender, buttery, and full of garlicky, herby flavor—perfect for weeknights, Sunday dinners, or potlucks when you want something everyone will happily go back for seconds of.
Serve these slow cooker tri-color potatoes right in the crock to keep them warm on the table. They pair wonderfully with roasted or grilled chicken, pork chops, meatloaf, or a simple baked fish. Add a green vegetable like steamed broccoli, green beans, or a side salad to round out the meal. For a cozy Midwest-style spread, serve alongside pot roast, buttered corn, and warm dinner rolls so everyone can mop up the extra buttery juices.
5-Ingredient Slow Cooker Tri-Color Baby PotatoesServings: 6
Ingredients2 pounds tri-color baby potatoes (red, yellow, and purple), rinsed and left whole
3 tablespoons unsalted butter, melted (or can use salted and reduce added salt slightly)
2 tablespoons olive oil
1 1/2 teaspoons garlic powder
1 teaspoon dried Italian seasoning (or dried parsley and basil mix)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
DirectionsPlace the raw, whole tri-color baby potatoes in the bottom of a 4- to 6-quart slow cooker. They should form a single, mostly even layer, but a little overlapping is fine.
In a small bowl or measuring cup, whisk together the melted butter, olive oil, garlic powder, dried Italian seasoning, kosher salt, and black pepper until well combined.
Pour the butter and seasoning mixture evenly over the potatoes in the slow cooker. Use a spoon or spatula to gently toss the potatoes right in the crock so they’re well coated on all sides.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the potatoes are very tender when pierced with a fork.
Once the potatoes are tender, give them a gentle stir to re-coat with the buttery juices at the bottom of the slow cooker. Taste and add a pinch more salt or pepper if needed.
Serve the potatoes straight from the slow cooker while warm, spooning some of the seasoned butter over the top of each serving.
Variations & TipsIf you have picky eaters, keep the seasonings mild by using just salt, pepper, and a little garlic powder, then let everyone add their own favorite toppings at the table, like shredded cheese or ranch dressing. For a cheesy twist, sprinkle 1/2 to 1 cup of shredded cheddar or Parmesan over the hot potatoes right before serving and cover for a few minutes to melt. To add a little freshness, stir in 2 tablespoons of chopped fresh parsley or chives at the end. If you prefer a lighter version, you can use all olive oil and skip the butter, though the flavor will be less rich. For a heartier one-pot side, toss in a sliced smoked sausage or a handful of thick-cut bacon pieces over the potatoes before cooking. You can also swap the Italian seasoning for ranch seasoning mix or a smoky paprika blend to match whatever main dish you’re serving. Leftovers reheat well in the microwave or can be smashed slightly and crisped in a skillet the next day for breakfast potatoes.
