Crock Pot Potatoes and Onions
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There’s nothing better than an uncomplicated recipe made easier by using the crockpot, and my newest recipe for Crockpot Baby Potatoes and Onions is not only simple, it’s delicious!
Creamer potatoes, sweet Vidalia onions, chicken broth, and brown sugar make your new favorite and easy-to-make side dish. Slow-cooked Baby Potatoes are the perfect dish for so many occasions.
Pair them with a roast for Sunday dinner, or bring them to the next dinner party as a side.
Why you will love making Potatoes and Onions!
Slow cooked: Nothing is more satisfying than coming home from a long day and seeing food already cooking! No need to skip the side dish with these creamy, delicious potatoes that have been softening all day in juices. These baby reds are fork tender and pair well with nearly any main dish.
However, if you need something quicker, try skillet red potatoes and onions.
Holiday friendly: Looking for a hot holiday side that doesn’t take up the oven or stove? The crockpot is most definitely everyone’s friend come the fall and winter months.
Potatoes and onions complement roast and turkey and are still hot and ready to serve when the meats are done.
Filling: Nothing says comfort like a filling potato recipe. It’s one of the best side dishes to cook as you do not need a lot of food to make everyone feel full and happy.
Simple Recipe Ingredients
- small potatoes — cut in half; my favorite potatoes to use for this are Little Potato Company Fresh Creamer Potatoes Dynamic Duo.
- Vidalia onions — thinly sliced
- chicken broth — I prefer a low-sodium broth such as Progresso or Trader Joe’s
- brown sugar — I like dark brown sugar for the richer taste, but light brown sugar works here too
How to Slow Cook Potatoes & Onions.
- Wash and cut baby potatoes in half. Add to crock pot.
- Slice Vidalia onions and place on top of potatoes.
- With a spoon, combine well.
- In a separate small bowl, combine butter, broth, sugar, salt, and pepper and mix well. Pour over potatoes and onions and mix well to coat evenly.
- Cover slow cooker and heat on low for 6-7 hours or high for 3 to 3-1/2 hours.
- Drain potatoes and onions or serve with a slotted spoon.
Expert Slow Cooker Tips and Variations
- Add grated or crumbled cheese to the top before serving. Parmesan, cheddar, and blue cheese taste amazing with baby potatoes and onions!
- Because slow cookers all cook at slightly different times, check the potatoes often during the cooking process. They are ready when the potatoes are fork tender.
- Try adding a packet of onion soup mix and ranch seasoning, or add some extra herbs like chopped fresh parsley, basil, or rosemary.
- If you need quicker potatoes, there are still a lot of other options. Try Boiled Red Potatoes, Whole Roasted Mini Potatoes, or oven-baked Parmesan Roasted Potatoes.
Recipe FAQ’s
Vidalia onions are a type of onion grown only in a specific region of Georgia. They are sweet, and the oils are less potent, so they won’t make you tear up like other varieties of onion. If you can’t source Vidalia onions for this recipe, use any sweet onion such as Walla Walla, Maui, or Texas Sweets.
Crockpot Potatoes and Onions is one of those side dishes that can be served with SOOO many things. Meat (like pot roast) and poultry are always my first recommendation, which is why this dish should be a regular on the Thanksgiving and Christmas menus.
Baby Potatoes and Onions would also serve up well with fish, especially fish with a strong, oily flavor such as salmon, tuna, or mackerel. If you need a side dish to go with it, try slow cooked cinnamon carrots.
Leftover Crockpot Baby Potatoes can be stored for 3-4 days in the fridge, then rewarmed in the oven or in the microwave. But they can also be frozen for longer-term storage. It’s best to flash freeze cooked potatoes, so they don’t all freeze together in a clump.
Grease a baking sheet and arrange potatoes and onions, so they have as much room around them as possible. Stick the pan in your freezer for 30 minutes, then transfer the potatoes and onions to an airtight container or bags.
They will last in your freezer for up to a year. Reheat frozen Crockpot Potatoes directly from the freezer, or the thawing process will turn the potatoes grey (although they will still be perfectly safe to eat).
Serve alongside these recipes:
Try these with Crockpot Baby Potatoes for a full meal:
- Ninja Foodi Turkey Breast
- Cheesy Italian Meatloaf recipe
- Super filling and creamy million dollar spaghetti recipe.
- Garlic Parmesan Chicken
- Asparagus Stuffed Chicken
Crock Pot Potatoes and Onions
Ingredients
- 1-1/2 lbs. tiny potatoes cut in half
- 2 large Vidalia onions sliced thin
- 1/4 cup melted butter
- 1/2 cup chicken broth
- 3 tablespoons brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
Instructions
- Add potatoes and onions to a slow cooker and mix well.
- In a separate small bowl, combine butter, broth, brown sugar, salt and pepper and mix well.
- Pour brown butter mixture over potatoes and onions and mix well to evenly coat.
- Cover and heat on low for 6-7 hours or high for 3 to 3-1/2 hours.
- Drain or serve with a slotted spoon (if desired).
Notes
- Add grated or crumbled cheese to the top before serving. Parmesan, cheddar, blue cheese all taste amazing with baby potatoes and onions!
- Because slow cookers all cook at slightly different times, check the potatoes every so often during the cooking process. They are ready when the potatoes is fork tender.
- Try adding a packet of onion soup mix, ranch seasoning, or add some extra herbs like chopped fresh parsley, basil, or rosemary.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
Did You Make This Recipe?
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Why would you put sugar in potatoes?
Brown sugar is a common ingredient for many recipes – it has molasses so can provide a richer taste.
Sounds absolutely yummy & can’t wait to try these! I add brown sugar to my spaghetti sauce and chili, it doesn’t take too much of it to make a big difference in the flavor of your dish ☺️
So good
I really want to make this but all I have is a bag of Yukon gold potatoes. Can I use those here as well? Thank you.
yes! The only thing I would make sure is if they are too large, cutting them down.
Love this combination of deliciousness. Have made it multiple times and it is always a hit.
I made these in an instant pot. Delicious!
How long did you cook it in the instant pot?
I have this in the slow cooker now. First time trying your recipe. I fixed it as recommended, but laid turkey tenderloin on top for a 1 pot meal.
Thanks you for the delicious recipe. I tossed in some baby carrots as well and like you suggested some ranch dressing mix, I’ll make this again.
Hi!!
Could this recipe be canned?
hi Donna, its a great question but I have no experience in canning so I unfortunately could not offer that kind of advice.
I’m afraid that the addition of Brown Sugar ruined this recipe.
Made it this afternoon for Fellowship meal at church tomorrow.
I’m trying to rescue this by adding vinegar. Better, but still shocking
my taste bud with the sugar addition.
Might be better with sweet potato’s .
I understand not every recipe is for every person. I dont think I have ever had a 1 star rating on this one, but I respect that you dont like it. I hope you find a recipe that you enjoy.