These 3-ingredient slow cooker potatoes are the kind of low-effort side dish that earns a permanent place in a busy cook’s rotation. Using raw peeled baby Dutch yellow potatoes gives you a buttery texture and naturally rich flavor, while the slow cooker does the heavy lifting and turns a handful of simple ingredients into something especially comforting for a casual family dinner or a National Cousins Day gathering.
Serve these potatoes alongside roast chicken, grilled steak, pork chops, meatloaf, or even simple burgers if you want an easy, crowd-friendly meal. They also pair nicely with a crisp green salad, steamed green beans, or roasted broccoli to balance their richness, and a spoonful of the buttery cooking juices over the top makes the whole plate feel complete.
3-Ingredient Slow Cooker National Cousins Day Potatoes
Servings: 6
Ingredients
2 pounds raw peeled baby Dutch yellow potatoes
1 packet dry onion soup mix, about 1 ounce
1/2 cup unsalted butter, melted
Directions
1. Lightly coat the inside of the slow cooker with a little butter or nonstick spray if desired, then add the raw peeled baby Dutch yellow potatoes in an even layer.
2. Pour the melted butter over the potatoes, then sprinkle the dry onion soup mix evenly across the top. Toss gently with a spoon or clean hands so the potatoes are well coated.
3. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 1/2 hours, stirring once or twice if convenient, until the potatoes are tender when pierced with a fork.
4. Give the potatoes a final gentle stir, transfer to a serving bowl, and spoon any buttery onion mixture from the slow cooker over the top before serving hot.
Variations & Tips
Add herbs: If you want a little more color and freshness, toss the finished potatoes with chopped parsley, dill, or chives just before serving. This keeps the recipe simple while giving it a more polished look.
Make them richer: For an even more indulgent version, sprinkle a little grated Parmesan over the hot potatoes right after cooking so it melts into the buttery coating. It adds a savory note without changing the easy method.
Keep the potatoes whole or halve them: Small baby potatoes can be left whole for a neat presentation, but if some are larger than bite-size, halve them so they cook more evenly. Try to keep the pieces similar in size for the best texture.
Don’t overcook: Slow cookers vary, so start checking on the early side the first time you make this recipe. You want the potatoes tender and creamy, not falling apart, especially if you plan to serve them for guests.