These 3-Ingredient Slow Cooker August Church Supper Butter Crisp Baby Potatoes are the kind of easy side dish that earns a permanent spot at potlucks, family dinners, and holiday tables. Using whole Ruby Crescent fingerling potatoes keeps prep wonderfully simple, and the slow cooker does the work while butter and seasoning turn those little potatoes tender inside with rich, glossy flavor all around. It is an especially handy recipe when the oven is full and you need something dependable, cozy, and crowd-pleasing.
Serve these buttery potatoes alongside fried chicken, meatloaf, roast beef, ham, pork chops, or grilled sausage for a hearty meal. They also fit right in on a church supper table next to green beans, baked beans, deviled eggs, or a crisp salad, and a sprinkle of fresh parsley at the end makes them look extra nice for serving straight from the slow cooker.
3-Ingredient Slow Cooker August Church Supper Butter Crisp Baby Potatoes
Servings: 8
Ingredients
3 pounds whole Ruby Crescent fingerling potatoes, washed and dried
1 cup salted butter, melted
1 ounce ranch seasoning mix
Directions
1. Wash the whole Ruby Crescent fingerling potatoes well, dry them thoroughly, and place them in a black oval slow cooker.
2. Pour the melted butter over the potatoes, then sprinkle the ranch seasoning evenly on top. Toss gently until the potatoes are well coated.
3. Cover and cook on high for 3 to 4 hours or on low for 5 to 6 hours, stirring once or twice if convenient, until the potatoes are fork-tender and the skins look glossy and lightly crisp around the edges.
4. Give the potatoes one final gentle stir, then serve warm right from the slow cooker or transfer to a serving bowl for the table.
Variations & Tips
For extra color: Sprinkle chopped fresh parsley, chives, or dill over the potatoes just before serving. It brightens the buttery flavor and makes the dish look especially nice for a potluck table.
For picky eaters: If your family prefers a plainer flavor, use a mild seasoning blend instead of ranch, or use only part of the packet for a softer taste while still keeping the recipe simple.
To crisp them a bit more: After slow cooking, spread the potatoes on a sheet pan and broil them for 3 to 5 minutes. That gives the skins a little extra golden texture while keeping the centers soft and buttery.
For easy transport: Keep the potatoes on the warm setting in the slow cooker for up to 1 hour for a church supper or family gathering. Give them a gentle stir before serving so the butter coats everything evenly again.
Don’t skip drying the potatoes: Dry skins help the butter and seasoning cling better and keep the finished potatoes from turning watery in the slow cooker.