Best 4 Slow Cooker Red Potatoes Recipes

Indulge in a culinary journey with our versatile slow-cooker red potatoes recipes! From classic comfort food to tantalizingly unique dishes, these recipes showcase the humble red potato's ability to transform into a culinary masterpiece. Whether you prefer buttery garlic-herb potatoes, tangy lemon-dill potatoes, or a hearty chili-spiced potato dish, we have a recipe that will satisfy your taste buds. Our slow-cooker method ensures effortless preparation, allowing you to savor the flavors without spending hours in the kitchen. So, gather your ingredients, choose your favorite recipe, and let your slow cooker do the work while you relax and anticipate a delicious and comforting meal.

Here are our top 4 tried and tested recipes!

SLOW COOKER RED LENTIL & CHICKPEA CURRY WITH POTATOES & PEAS

Slow Cooker Red Lentil & Chickpea Curry with Potatoes & Peas image

Hearty, full of flavor, a relatively short list of ingredients, and basically hands-off. That's what I call the perfect dinner recipe! I love this chickpea curry recipe and I hope you do too.

Provided by Kare for Kitchen Treaty

Time 8h15m

Number Of Ingredients 13

Ingredients

1 cup dry split red lentils (rinsed well)
1 15-ounce can chickpeas, drained and rinsed
1 medium yellow onion (diced - about 2 cups)
2 medium cloves garlic (minced)
2 1/2 cups diced Yukon Gold potatoes (about 1 pound)
2 cups low-sodium vegetable broth
1 tablespoon curry powder
1/8 teaspoon cayenne pepper (optional; adds some extra heat)
1 teaspoon kosher salt + more to taste
1 14-ounce can lite coconut milk
1 cup frozen peas
Rice
Cilantro

Steps:

To a 4-quart or larger slow cooker, add the lentils, chickpeas, onion, garlic, potatoes, vegetable broth, curry powder, cayenne pepper if using, and salt. Stir, place the lid on the slow cooker, and cook on low for 7-8 hours (high for about 4 hours), until the potatoes and lentils are cooked through. It'll be relatively thick until you do the next step.
About 30 minutes before eating, start cooking your rice and stir in the coconut milk and peas. Continue cooking on low for another 20-30 minutes.
Taste and add additional salt if desired.
To serve, add some rice to your bowl plus the curry. Top with fresh cilantro. That's it!

Nutrition Facts : Calories 313 kcal, Sugar 6 g, Sodium 667 mg, Fat 7 g, SaturatedFat 4 g, Carbohydrate 49 g, Fiber 10 g, Protein 16 g, ServingSize 1 serving

SLOW COOKER MASHED RED POTATOES WITH PARMESAN

Slow Cooker Mashed Red Potatoes With Parmesan image

When there's no space on the stovetop to boil and mash potatoes, braise and mash them in a slow cooker - an easy and forgiving one-pot method. This rustic version has big flavors, thanks to the garlic that's cooked and smashed with the potatoes. The five garlic cloves lends a fairly assertive flavor, so decrease it to 2 or 3 cloves if you want a more subtle effect. You can leave the dish on warm for up to 3 hours after you mash the potatoes, just stir in the Parmesan and parsley right before serving.

Provided by Sarah DiGregorio

Categories vegetables, side dish

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

5 pounds red-skinned potatoes, cut into roughly 1-inch chunks
5 garlic cloves, peeled and smashed
1/2 cup olive oil
Juice of 1/2 lemon (2 tablespoons)
2 teaspoons kosher salt, plus more for seasoning
Freshly ground black pepper
8 ounces Parmigiano-Reggiano, grated (about 2 1/4 cups)
Leaves of 1 small bunch flat-leaf parsley

Steps:

Toss together the potatoes, garlic, olive oil, juice of 1/4 the lemon (about 1 tablespoon), salt and a generous amount of black pepper in a 5- to 8-quart slow cooker. Cover and cook on high, stirring once or twice to encourage even cooking, until the potatoes are very tender, about 4 hours.
Coarsely mash the potatoes and garlic with a potato masher. Just before serving, fold in the Parmesan, parsley and remaining 1 tablespoon lemon juice. Taste for seasoning and add more salt and pepper if necessary.

Nutrition Facts : @context http, Calories 374, UnsaturatedFat 11 grams, Carbohydrate 42 grams, Fat 18 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 623 milligrams, Sugar 2 grams

MAKE-AHEAD SLOW-COOKER HERBED PORK AND RED POTATOES

Make-Ahead Slow-Cooker Herbed Pork and Red Potatoes image

Put a little pork in your pot roast routine with this easy, make-ahead spin on the traditional slow-cooker favorite.

Provided by Betty Crocker Kitchens

Categories Entree

Time 18h35m

Yield 8

Number Of Ingredients 10

Ingredients

3 lb boneless pork shoulder, trimmed of visible fat and cut into 2-inch chunks
2 lb baby red potatoes
3 medium carrots, peeled and roughly chopped (1 cup)
1 large onion, coarsely chopped (1 1/2 cups)
1 bulb garlic, cloves peeled
1 sprig fresh thyme
1/4 cup honey
1 tablespoon salt
1 teaspoon red pepper flakes
2 tablespoons chopped fresh thyme leaves

Steps:

Place all ingredients except chopped thyme in labeled 1-gallon freezer bag. Lay flat, and freeze up to 3 months.
Thaw completely in refrigerator, 12 to 24 hours.
Pour contents of bag into 6-quart slow cooker. Cover and cook on Low heat setting 6 to 7 hours or until potatoes are tender when pierced with a paring knife and pork shreds easily.
Shred pork, and quarter potatoes. Divide mixture among 8 bowls, and sprinkle with chopped fresh thyme leaves.

Nutrition Facts : Calories 470, Carbohydrate 33 g, Cholesterol 110 mg, Fiber 3 g, Protein 39 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 12 g, TransFat 0 g

SLOW-COOKER RED POTATOES

Slow-Cooker Red Potatoes image

I put my slow cooker to work to fix these saucy spuds. The side dish features cubed red potatoes that are cooked in a creamy coating until tender. Be sure to stir the mixture before serving to help the sauce thicken. - Elaine Ryan, Holley, New York

Provided by Taste of Home

Categories Side Dishes

Time 5h15m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

7 cups cubed uncooked red potatoes
1 cup 4% cottage cheese
1/2 cup sour cream
1/2 cup cubed process cheese (Velveeta)
1 tablespoon dried minced onion
2 garlic cloves, minced
1/2 teaspoon salt
Optional: Paprika and minced chives

Steps:

Place the potatoes in a 3-qt. slow cooker. In a blender, puree cottage cheese and sour cream until smooth. Transfer to a large bowl; stir in the process cheese, onion, garlic and salt. Pour over potatoes and mix well., Cover and cook on low for 5-6 hours or until potatoes are tender. Stir well before serving. Garnish with paprika and chives if desired.

Nutrition Facts : Calories 179 calories, Fat 6g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 342mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.

Tips:

Choose the right potatoes: For this recipe, small red potatoes work best. They hold their shape well and have a creamy texture.
Wash the potatoes thoroughly: Scrub the potatoes under running water to remove any dirt or debris.
Cut the potatoes into even-sized pieces: This will help them cook evenly. If the pieces are too big, they may not cook all the way through.
Season the potatoes well: Use a generous amount of salt and pepper, as well as any other desired seasonings. This will help to enhance the flavor of the potatoes.
Use a good quality olive oil: Extra virgin olive oil is the best choice for this recipe. It has a flavorful taste that will complement the potatoes.
Cook the potatoes on low heat: This will help them to cook slowly and evenly. If the heat is too high, the potatoes may burn.
Stir the potatoes occasionally: This will help to prevent them from sticking to the bottom of the slow cooker.
Cook the potatoes until they are tender: The potatoes are done when they can be easily pierced with a fork.

Conclusion:

This slow cooker red potatoes recipe is an easy and delicious way to cook potatoes. The potatoes are tender and flavorful, and they can be served as a side dish or main course. This recipe is also a great way to use up leftover potatoes.