These slow cooker potatoes are the kind of easy, comforting side dish that earns a permanent spot in a busy cook’s rotation. Using drained canned whole new potatoes keeps prep to an absolute minimum, while the slow cooker does the work of warming them through and infusing them with buttery, savory flavor. For a National Sisters Day gathering, potluck, or simple family dinner, this recipe is especially handy because it’s affordable, practical, and reliably crowd-pleasing.
Serve these potatoes alongside roasted chicken, grilled steak, pork chops, meatloaf, or baked ham for a hearty meal. They also fit nicely on a brunch table with eggs and sausage, and a simple green salad or steamed green beans can balance the richness. If you’re bringing them to a get-together, keep them warm right in the slow cooker and offer a spoonful of chopped parsley or extra shredded cheese on the side.
6-Ingredient Slow Cooker National Sisters Day Potatoes
Servings: 6
Ingredients
2 cans (15 ounces each) whole new potatoes, drained
1 packet (1 ounce) ranch seasoning mix
1 cup shredded cheddar cheese
4 tablespoons unsalted butter, sliced
1/2 cup sour cream
2 tablespoons chopped fresh parsley
Directions
1. Lightly coat the inside of the slow cooker with nonstick spray or a thin smear of butter, then add the drained whole new potatoes in an even layer.
2. Sprinkle the ranch seasoning evenly over the potatoes, then dot the top with the sliced butter.
3. Cover and cook on low for 3 to 4 hours, until the potatoes are hot and have absorbed the buttery seasoning.
4. Gently stir in the sour cream until the potatoes are coated, then sprinkle the cheddar cheese over the top. Cover again for 10 to 15 minutes, until the cheese melts.
5. Sprinkle with chopped parsley just before serving, then spoon the potatoes into a serving bowl or serve them straight from the slow cooker.
Variations & Tips
Add bacon: For a baked-potato-style version, stir in 1/4 cup crumbled cooked bacon at the end or sprinkle it on top just before serving for a smoky, salty finish.
Try a different cheese: Sharp cheddar gives bold flavor, but Monterey Jack, Colby, or a cheddar blend also melt well and create a slightly different finish.
Keep the potatoes intact: Canned whole new potatoes are already tender, so stir gently to avoid breaking them up too much. A silicone spatula or large spoon works well here.
Make it brighter: If you want a fresher flavor, add a little sliced green onion or a small squeeze of lemon right before serving to cut through the richness.
Hold for serving: Once finished, switch the slow cooker to warm for up to 1 hour. If the mixture thickens too much, stir in a spoonful of sour cream or a splash of milk before serving.