13 Delicious Helens Slow Cooker Potatoes Recipes

Slow cookers are the unsung heroes of the kitchen, especially when it comes to creating mouthwatering potato dishes with minimal effort. Whether you’re craving creamy mashed potatoes, hearty stews, or cheesy scalloped potatoes, our roundup of 13 delicious Helen’s slow cooker potato recipes has something to satisfy every comfort food craving. Dive in and discover your next favorite dish that promises to be both easy and irresistibly tasty!

Creamy Garlic Parmesan Slow Cooker Potatoes

How about making your side dish the star of the show? These creamy garlic parmesan slow cooker potatoes are a game-changer, turning simple spuds into a decadent, flavor-packed experience with minimal effort.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 1 cup heavy cream
• 1/2 cup unsalted butter, melted
• 4 cloves garlic, minced
• 1 cup freshly grated Parmesan cheese
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. Place the cubed potatoes into the slow cooker.
2. In a medium bowl, whisk together the heavy cream, melted butter, minced garlic, Parmesan cheese, kosher salt, and black pepper until well combined.
3. Pour the cream mixture over the potatoes in the slow cooker, ensuring all pieces are evenly coated.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are tender and the sauce has thickened.
5. Gently stir the potatoes to coat them in the sauce, being careful not to break them apart.
6. Sprinkle with fresh thyme leaves before serving for an aromatic finish.

Every bite of these potatoes is a creamy, garlicky delight, with the Parmesan adding a salty depth that’s irresistible. Serve them alongside a crisp green salad or as the ultimate comfort food side to your favorite protein.

Slow Cooker Loaded Potato Soup

Hearty and comforting, this slow cooker loaded potato soup is your go-to for chilly evenings or when you’re craving something creamy and satisfying. You’ll love how easy it is to throw together, letting the slow cooker do all the work while you go about your day.

Ingredients

• 2 lbs russet potatoes, peeled and diced into 1/2-inch cubes
• 4 cups chicken stock, preferably homemade
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 cup sharp cheddar cheese, grated
• 1/2 cup sour cream
• 6 slices thick-cut bacon, cooked until crisp and crumbled
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 green onions, thinly sliced

Instructions

1. Place the diced potatoes and chicken stock into the slow cooker. Cover and cook on HIGH for 4 hours or until the potatoes are tender.
2. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to create a roux, stirring constantly to prevent burning.
3. Gradually whisk in the heavy cream until the mixture is smooth and begins to thicken, about 2 minutes.
4. Pour the cream mixture into the slow cooker with the potatoes. Stir to combine, then add the minced garlic, salt, and pepper.
5. Cover and cook on LOW for an additional 30 minutes to allow the flavors to meld.
6. Stir in the grated cheddar cheese and sour cream until the cheese is melted and the soup is creamy.
7. Ladle the soup into bowls and top with crumbled bacon and sliced green onions before serving.

Velvety smooth with chunks of tender potato, this soup is rich with the flavors of sharp cheddar and smoky bacon. Serve it with a side of crusty bread for dipping, or add a dollop of extra sour cream for an even creamier texture.

Herbed Slow Cooker Red Potatoes

Perfect for those busy days when you want something hearty without the hassle, these herbed slow cooker red potatoes are a game-changer. You’ll love how the herbs infuse the potatoes with flavor as they cook to tender perfection.

Ingredients

• 2 pounds small red potatoes, halved
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• 3 cloves garlic, minced
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup vegetable broth

Instructions

1. In a large mixing bowl, combine the halved red potatoes with extra-virgin olive oil, ensuring each piece is evenly coated.
2. Add the finely chopped fresh rosemary, fresh thyme leaves, minced garlic, sea salt, and freshly ground black pepper to the bowl. Toss gently to distribute the herbs and seasonings evenly.
3. Transfer the seasoned potatoes to the slow cooker, arranging them in a single layer for even cooking.
4. Pour the vegetable broth over the potatoes, covering the bottom of the slow cooker to prevent sticking and add moisture.
5. Cover and cook on high for 3-4 hours or on low for 6-7 hours, until the potatoes are fork-tender. Tip: For extra flavor, stir the potatoes gently halfway through cooking.
6. Once cooked, let the potatoes sit for 5 minutes before serving to allow the flavors to meld. Tip: If you prefer crispier edges, transfer the potatoes to a baking sheet and broil for 2-3 minutes before serving.
7. Garnish with additional fresh herbs if desired. Tip: For a creamy twist, drizzle with a bit of melted clarified butter before serving.

Great for any occasion, these potatoes come out perfectly tender with a herb-infused aroma that’s irresistible. Serve them alongside your favorite protein or enjoy them as a standalone dish for a comforting meal.

Slow Cooker Cheesy Potatoes

After a long day, nothing beats coming home to the comforting aroma of slow-cooked cheesy potatoes. You’ll love how easy it is to throw together, and the result is always a crowd-pleaser.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 cups sharp cheddar cheese, grated
• 1/2 cup Parmesan cheese, freshly grated
• 1 tbsp unsalted butter, clarified
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• Salt, to season

Instructions

1. Preheat your slow cooker on the low setting for 15 minutes.
2. Grease the inside of the slow cooker with clarified butter to prevent sticking.
3. Layer half of the thinly sliced Yukon Gold potatoes at the bottom of the slow cooker.
4. Sprinkle half of the garlic powder, onion powder, smoked paprika, and a pinch of salt over the potatoes.
5. Pour half of the heavy cream and whole milk over the potatoes, ensuring even coverage.
6. Scatter half of the sharp cheddar and Parmesan cheeses on top.
7. Repeat the layering process with the remaining potatoes, spices, dairy, and cheeses.
8. Cover and cook on low for 6 hours, or until the potatoes are tender and the top is golden and bubbly.
9. Let the dish rest for 10 minutes before serving to allow the sauce to thicken slightly.

The slow cooker transforms the potatoes into a melt-in-your-mouth texture, enveloped in a rich, cheesy sauce. For an extra crunch, broil the top for 2-3 minutes before serving.

Slow Cooker Potatoes with Bacon and Cheese

Unbelievably easy and utterly delicious, this dish is your ticket to comfort food heaven without spending all day in the kitchen. Imagine tender potatoes, crispy bacon, and melted cheese coming together in your slow cooker—yes, it’s as good as it sounds.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and diced into 1-inch cubes
• 6 oz thick-cut bacon, diced
• 1 cup sharp cheddar cheese, grated
• 1/2 cup heavy cream
• 1 tbsp unsalted butter
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sea salt

Instructions

1. In a large skillet over medium heat, cook the diced bacon until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain, reserving 1 tbsp of bacon fat in the skillet.
2. Add the unsalted butter to the skillet with the reserved bacon fat. Once melted, add the diced potatoes, stirring to coat. Cook for 5 minutes, just until the edges begin to soften.
3. Transfer the potatoes to the slow cooker. Sprinkle with garlic powder, smoked paprika, black pepper, and sea salt. Pour the heavy cream over the potatoes.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the potatoes are tender.
5. Sprinkle the grated cheddar cheese and cooked bacon over the potatoes. Cover and let sit for 5 minutes, or until the cheese is melted.
6. Tip: For an extra crispy top, broil the dish in the oven for 2-3 minutes after adding the cheese and bacon.
7. Tip: If you prefer a creamier texture, mash some of the potatoes before adding the cheese and bacon.
8. Tip: For a smoky flavor, use applewood-smoked bacon.

Mouthwatering and hearty, these slow cooker potatoes with bacon and cheese offer a perfect balance of creamy and crispy textures. Serve them as a side dish or top with a fried egg for a satisfying breakfast twist.

Slow Cooker Scalloped Potatoes

Back to basics with a dish that’s all about comfort and simplicity. You’ll love how these slow cooker scalloped potatoes turn creamy and tender with minimal effort on your part.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced to 1/8-inch thickness
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp freshly grated nutmeg
• 1 1/2 cups Gruyère cheese, grated
• 1/2 cup Parmesan cheese, freshly grated
• 1 tbsp unsalted butter, for greasing
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Lightly grease the inside of your slow cooker with unsalted butter to prevent sticking.
2. In a large bowl, whisk together heavy cream, whole milk, minced garlic, thyme leaves, nutmeg, kosher salt, and black pepper until well combined.
3. Layer half of the thinly sliced Yukon Gold potatoes in the bottom of the slow cooker, followed by half of the cream mixture and half of the Gruyère and Parmesan cheeses. Repeat the layers with the remaining potatoes, cream mixture, and cheeses.
4. Cover and cook on low for 6 hours, or until the potatoes are tender and the top is golden brown. Avoid opening the lid frequently to ensure even cooking.
5. Let the scalloped potatoes rest for 10 minutes before serving to allow the layers to set.

Now, these scalloped potatoes are the epitome of creamy, cheesy goodness. Serve them alongside a crisp green salad or as a hearty side to your favorite roast for a meal that’s sure to impress.

Slow Cooker Sweet Potatoes with Marshmallows

Very few things say comfort food quite like the combination of sweet potatoes and marshmallows, especially when they’re made effortlessly in your slow cooker. You’re going to love how this dish brings a sweet, creamy texture to your table with minimal fuss.

Ingredients

• 4 large sweet potatoes, peeled and cubed into 1-inch pieces
• 1/2 cup unsalted butter, melted
• 1/4 cup pure maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 2 cups mini marshmallows

Instructions

1. Place the cubed sweet potatoes in the slow cooker.
2. In a small bowl, whisk together the melted butter, maple syrup, cinnamon, nutmeg, and salt until fully combined.
3. Pour the butter mixture over the sweet potatoes, tossing gently to ensure all pieces are evenly coated.
4. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the sweet potatoes are tender when pierced with a fork.
5. Tip: For an even more caramelized flavor, uncover the slow cooker for the last 30 minutes of cooking to allow some of the liquid to reduce.
6. Once the sweet potatoes are cooked, sprinkle the mini marshmallows evenly over the top.
7. Cover and cook on HIGH for an additional 15 minutes, or until the marshmallows are puffed and slightly golden.
8. Tip: If you prefer a more toasted marshmallow top, briefly broil the dish in the oven for 1-2 minutes after the slow cooker step, watching closely to prevent burning.
9. Tip: Let the dish sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Every bite of this dish offers a delightful contrast between the creamy sweet potatoes and the gooey, toasted marshmallows. Serve it as a standout side at your next gathering or enjoy it as a decadent dessert with a scoop of vanilla ice cream.

Slow Cooker Potatoes Au Gratin

Let’s talk about a dish that’s as comforting as it is elegant—slow cooker potatoes au gratin. You’ll love how the creamy layers of potato and cheese come together with minimal effort on your part.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced to 1/8-inch thickness
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp freshly grated nutmeg
• 1 1/2 cups Gruyère cheese, grated
• 1/2 cup Parmesan cheese, freshly grated
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. In a medium saucepan over medium heat, combine heavy cream, whole milk, minced garlic, thyme leaves, nutmeg, salt, and pepper. Heat until just simmering, then remove from heat.
2. Layer half of the thinly sliced potatoes in the bottom of a greased slow cooker, overlapping slightly.
3. Pour half of the cream mixture over the potatoes, then sprinkle with half of the Gruyère and Parmesan cheeses.
4. Repeat the layers with the remaining potatoes, cream mixture, and cheeses.
5. Cover and cook on low for 6 hours, or until the potatoes are tender and the top is golden brown.
6. Let the dish rest for 10 minutes before serving to allow the layers to set.

For a crispier top, broil the dish for 2-3 minutes after cooking. Always let the dish rest before serving to ensure perfect layers. Use a mandoline for uniformly thin potato slices.

Finished with a golden, bubbly top, this dish offers a creamy interior with a slight bite from the Gruyère. Serve it alongside a crisp green salad for a balanced meal.

Slow Cooker Rosemary Garlic Potatoes

Sometimes, you just need a side dish that’s as effortless as it is delicious. These slow cooker rosemary garlic potatoes are your answer, offering a hands-off approach to a flavorful, comforting dish.

Ingredients

• 2 lbs Yukon Gold potatoes, quartered
• 3 tbsp extra virgin olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Rinse the quartered Yukon Gold potatoes under cold water and pat them dry with a clean kitchen towel.
2. In a large mixing bowl, combine the potatoes with extra virgin olive oil, minced garlic, finely chopped fresh rosemary, sea salt, and freshly ground black pepper. Toss until the potatoes are evenly coated.
3. Transfer the potato mixture to the slow cooker, spreading them out in an even layer.
4. Cover and cook on high for 3-4 hours or on low for 6-7 hours, until the potatoes are tender when pierced with a fork.
5. For a crispy exterior, carefully transfer the cooked potatoes to a baking sheet and broil in the oven at 450°F for 3-5 minutes, watching closely to prevent burning.
6. Tip: For even more flavor, add a sprinkle of grated Parmesan cheese before broiling.
7. Tip: If you prefer softer potatoes, skip the broiling step and serve them straight from the slow cooker.
8. Tip: Fresh rosemary is key here, but if you must substitute, use 1 tsp of dried rosemary.

Enjoy the creamy interior and crispy edges of these potatoes, perfect alongside your favorite protein. Elevate your meal by garnishing with additional fresh rosemary for a pop of color and aroma.

Slow Cooker Potatoes with Sour Cream and Chives

After a long day, there’s nothing like coming home to a meal that’s ready to enjoy. This slow cooker dish brings creamy, comforting potatoes to your table with minimal effort.

Ingredients

• 2 lbs Yukon Gold potatoes, scrubbed and diced into 1-inch cubes
• 1 cup sour cream
• 1/4 cup fresh chives, finely chopped
• 2 tbsp unsalted butter, melted
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup chicken broth

Instructions

1. Place the diced potatoes into the slow cooker. Ensure they’re evenly distributed for uniform cooking.
2. Pour the melted butter over the potatoes, followed by the chicken broth. This adds moisture and flavor as they cook.
3. Season with kosher salt and freshly ground black pepper. Stir gently to coat the potatoes evenly.
4. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the potatoes are tender when pierced with a fork.
5. Once cooked, carefully stir in the sour cream and half of the chopped chives. The residual heat will warm the sour cream beautifully.
6. Garnish with the remaining chives before serving for a fresh, colorful finish.

Melt-in-your-mouth tender potatoes meet the tangy richness of sour cream, with chives adding a slight oniony bite. Try serving them alongside grilled meats or as a hearty standalone dish with a sprinkle of extra chives on top.

Slow Cooker Hash Brown Casserole

Unbelievably easy and utterly comforting, this slow cooker hash brown casserole is your new go-to for busy mornings or cozy brunches. You’ll love how the creamy, cheesy layers meld together with minimal effort on your part.

Ingredients

• 1 (30 oz) package frozen shredded hash browns, thawed
• 2 cups sharp cheddar cheese, freshly grated
• 1 cup sour cream
• 1 (10.5 oz) can condensed cream of chicken soup
• 1/2 cup unsalted butter, melted
• 1/2 cup whole milk
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder

Instructions

1. In a large mixing bowl, combine the thawed hash browns, grated cheddar cheese, sour cream, condensed cream of chicken soup, melted butter, whole milk, kosher salt, black pepper, garlic powder, and onion powder until evenly mixed.
2. Lightly grease the interior of a 6-quart slow cooker with non-stick cooking spray to prevent sticking.
3. Transfer the hash brown mixture into the prepared slow cooker, spreading it out into an even layer with a spatula.
4. Cover and cook on LOW heat for 4 hours or on HIGH heat for 2 hours, until the edges are golden and the center is bubbly. Tip: For a crispier top, remove the lid during the last 30 minutes of cooking.
5. Let the casserole stand for 10 minutes before serving to allow it to set properly. Tip: This resting time ensures cleaner slices when serving.
6. Garnish with additional grated cheddar cheese or chopped fresh chives before serving, if desired. Tip: For a brunch twist, serve with a dollop of sour cream and a side of crispy bacon.

Absolutely creamy with a slight crunch at the edges, this casserole is a hearty dish that pairs wonderfully with a fresh green salad or as a standalone comfort food. Try topping it with a fried egg for an extra protein boost at breakfast.

Slow Cooker Mashed Potatoes

Did you know that your slow cooker can whip up the creamiest mashed potatoes with minimal effort? Perfect for those busy days when you still want a comforting side dish without the fuss.

Ingredients

• 3 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup unsalted butter, cubed
• 1 cup heavy cream, warmed
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1/4 cup fresh chives, finely chopped

Instructions

1. Place the peeled and quartered Yukon Gold potatoes into the slow cooker.
2. Add the cubed unsalted butter, minced garlic, kosher salt, and freshly ground black pepper over the potatoes.
3. Pour the warmed heavy cream evenly over the potato mixture.
4. Cover and cook on HIGH for 3 hours or on LOW for 6 hours, until the potatoes are fork-tender.
5. Once cooked, use a potato masher to mash the potatoes directly in the slow cooker until smooth. Tip: For extra creamy potatoes, use a hand mixer on low speed.
6. Fold in the finely chopped fresh chives until evenly distributed. Tip: Reserve some chives for garnishing.
7. Adjust seasoning with additional salt and pepper if necessary. Tip: Taste before adding more salt, as the potatoes absorb it differently.

Out of this world creamy and rich, these slow cooker mashed potatoes have a velvety texture that pairs beautifully with the subtle sharpness of chives. Serve them topped with a pat of butter and a sprinkle of chives for a visually appealing and delicious side dish.

Slow Cooker Potatoes with Onions and Peppers

Wondering what to do with those potatoes sitting in your pantry? You’re in luck because this slow cooker recipe transforms them into a comforting, flavorful side dish with minimal effort.

Ingredients

• 2 lbs Yukon Gold potatoes, quartered
• 1 large yellow onion, thinly sliced
• 1 red bell pepper, julienned
• 1 green bell pepper, julienned
• 3 tbsp clarified butter
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup chicken stock, low-sodium

Instructions

1. In a 6-quart slow cooker, combine the quartered Yukon Gold potatoes, thinly sliced yellow onion, and julienned red and green bell peppers.
2. Drizzle the vegetables with 3 tbsp of clarified butter, ensuring even coverage.
3. Sprinkle 1 tsp smoked paprika, 1/2 tsp sea salt, and 1/4 tsp freshly ground black pepper over the vegetables, tossing gently to distribute the seasonings evenly.
4. Pour 1/2 cup of low-sodium chicken stock into the slow cooker to prevent sticking and add moisture.
5. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the potatoes are fork-tender. Tip: Avoid lifting the lid during cooking to maintain consistent temperature.
6. Once cooked, give the mixture a gentle stir to combine the softened vegetables and absorb any remaining liquid. Tip: For a crispier texture, transfer the mixture to a baking sheet and broil for 2-3 minutes before serving.
7. Serve warm, garnished with fresh herbs if desired. Tip: Leftovers make a fantastic filling for breakfast burritos or a hearty addition to a frittata.

Enjoy the melt-in-your-mouth tenderness of the potatoes paired with the sweet crunch of the peppers and onions. Elevate this dish by topping it with a dollop of sour cream or a sprinkle of sharp cheddar cheese for an extra layer of flavor.

Conclusion

Exploring these 13 Delicious Helen’s Slow Cooker Potatoes Recipes offers a treasure trove of comfort food ideas perfect for any home cook. Each recipe promises ease and flavor, making your meal planning a breeze. We’d love to hear which dish becomes your favorite—don’t forget to leave a comment and share this roundup on Pinterest for fellow potato lovers to enjoy!