My husband still laughs about the first time I made these slow cooker garlic butter potatoes the night before Father’s Day. He walked into the kitchen, saw that white crock simmering away on the counter, and asked if I’d hired a caterer for the weekend. I didn’t have the heart to tell him it was just a bag of fingerling potatoes and a few pantry favorites doing all the work. This recipe is very much old Midwestern practicality: simple ingredients, hands-off cooking, and a cozy, buttery result that tastes fancier than it has any right to. It reminds me of the church suppers of my childhood, where the best dishes were always the quiet ones sitting in the corner, steaming and waiting their turn.
These potatoes are lovely alongside grilled steak, pork chops, or a simple roast chicken, especially for a Father’s Day weekend meal. I like to spoon them right from the slow cooker into a shallow bowl, making sure to get plenty of that garlicky butter over the top, then finish with a fresh sprinkle of chives. Add a crisp green salad or steamed green beans and some crusty bread to mop up the extra butter. They also sit nicely on a buffet with other potluck favorites, staying warm in the slow cooker so folks can help themselves as they wander through the kitchen.
Slow Cooker Garlic Butter Fingerling PotatoesServings: 6
Ingredients
2 pounds fingerling potatoes, washed and halved lengthwise
1/2 cup (1 stick) unsalted butter, melted
1 1/2 teaspoons garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper (optional, but recommended)
2 tablespoons chopped fresh chives, for serving
Directions
Rinse the fingerling potatoes under cool water and pat them dry. Slice each potato in half lengthwise so the cut sides can soak up the butter.
Lightly grease the inside of a white oval slow cooker with a bit of butter or nonstick spray to keep the potatoes from sticking.
In a small bowl or measuring cup, stir together the melted butter, garlic powder, kosher salt, and black pepper (if using) until the seasoning is evenly mixed into the butter.
Place the halved fingerling potatoes into the slow cooker. Pour the garlic butter mixture evenly over the potatoes, making sure to scrape in every bit. Toss gently with a spoon or your hands so all the potatoes are lightly coated, then spread them into an even layer with most of the cut sides facing up. You should see little pools of butter collecting around them.
Cover the slow cooker with the lid and 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. During the last 30 minutes, gently stir once so the potatoes at the bottom move to the top and everyone gets a turn in the butter.
When the potatoes are done, give them one last gentle toss in the buttery juices. Taste and add a pinch more salt if needed. Scatter the chopped fresh chives over the top right in the slow cooker so they look pretty and smell fresh.
Serve the potatoes straight from the slow cooker, spooning them into a serving bowl or onto plates and drizzling extra garlic butter from the bottom over each portion. Keep the slow cooker on the WARM setting if you’re serving over a couple of hours so they stay hot and creamy, just like something a caterer might bring in.
Variations & Tips
If you don’t have fingerling potatoes, you can use small Yukon Gold or red potatoes cut into halves or quarters; just keep the pieces about the same size so they cook evenly. For a touch of tang, stir in a spoonful of sour cream or a splash of heavy cream at the end for extra richness, almost like a shortcut mashed potato without any mashing. If you prefer fresh garlic, you can use 3 to 4 finely minced cloves in place of the garlic powder, but add them halfway through cooking so they don’t scorch against the sides of the slow cooker. To make these feel a bit more dressed up, sprinkle a tablespoon of grated Parmesan over the top along with the chives right before serving. For a smoky note, add a pinch of smoked paprika to the butter mixture. Food safety tips: Always wash and scrub the potatoes well to remove any dirt before cooking, and trim away any green spots or sprouts. Make sure the potatoes cook until tender all the way through; undercooked potatoes can be hard to digest. Keep cooked potatoes above 140°F if holding in the slow cooker for serving, and refrigerate leftovers within 2 hours in a shallow container. Reheat leftovers thoroughly until steaming hot before eating, and use within 3 to 4 days.
