These 6-ingredient slow cooker potatoes are the kind of low-effort side dish that saves dinner on a busy weeknight. Using drained canned whole new potatoes keeps prep incredibly simple, while lemon and buttery seasoning give them a bright, summery flavor that fits right in for National Lemonade Day or any cookout-style meal. It is one of those practical shortcuts that still tastes homemade, which is exactly the kind of recipe worth keeping on repeat.
Serve these potatoes alongside grilled chicken, burgers, baked fish, pork chops, or barbecue sandwiches. They also pair nicely with a crisp green salad, roasted vegetables, or simple corn on the cob, and the lemony butter makes them especially good with iced tea or fresh lemonade for an easy warm-weather meal.
6-Ingredient Slow Cooker National Lemonade Day Potatoes
Servings: 6
Ingredients
2 cans (15 ounces each) whole new potatoes, drained
4 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon garlic powder
1 teaspoon dried parsley
Directions
1. Lightly coat the inside of the slow cooker with nonstick spray if desired, then add the drained whole new potatoes in an even layer.
2. In a small bowl, stir together the melted butter, lemon juice, lemon zest, garlic powder, and dried parsley.
3. Pour the lemon butter mixture over the potatoes and gently toss or stir to coat them as evenly as possible.
4. Cover and cook on low for 3 to 4 hours, stirring once halfway through if convenient, until the potatoes are hot and have absorbed some of the buttery lemon flavor.
5. Give the potatoes a final gentle stir, then transfer to a serving bowl and spoon any buttery sauce from the slow cooker over the top before serving.
Variations & Tips
Add a savory note: If you want a little more depth, add 2 tablespoons of grated Parmesan right before serving. It melts lightly over the hot potatoes and gives them a richer finish without adding much extra work.
Use fresh herbs: Swap the dried parsley for 1 tablespoon of chopped fresh parsley or dill at the end for a fresher flavor. This is a great move if you are serving these potatoes with fish or roasted chicken.
Make them richer: For a more indulgent version, stir in 2 tablespoons of sour cream just before serving. The sauce will be creamier and the lemon flavor will mellow a bit.
Don’t overcook: Since the potatoes are already cooked in the can, the slow cooker is really just heating them through and letting them soak up flavor. Check them at the 3-hour mark so they stay whole and do not become too soft.
Meal prep tip: These reheat well for lunch the next day. Store leftovers in an airtight container in the fridge, then warm them gently in the microwave or on the stovetop with a small splash of water or extra butter.