Looking for an effortless side dish that practically cooks itself? These Slow Cooker Onion Soup Potatoes are the comforting, savory answer to your weeknight dinner prayers. With just a few pantry ingredients and a slow cooker, you can create melt-in-your-mouth potatoes loaded with flavor and perfect for pairing with almost any main dish.

Slow Cooker Onion Soup Potatoes

Why You’ll Love This Recipe

There’s something deeply satisfying about a side dish that’s both cozy and minimal effort. These potatoes absorb all the rich flavors from the classic onion soup mix and broth, while butter adds that signature creamy finish. Plus, this recipe is:

Great for meal prep
Family-friendly and picky-eater approved
Perfect for holidays or busy weeknights
Simple to scale for a crowd

Whether you’re hosting a casual gathering or need something hearty to round out your dinner, this one’s a keeper.

Ingredients

tip: you can find full ingredients and measurements list in the recipe card below

2 pounds baby potatoes or Yukon Gold potatoes
1 packet Lipton onion soup mix
1 cup beef broth or chicken broth
¼ cup unsalted butter, cut into small pieces
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions

1. Prep the Potatoes
Wash the potatoes thoroughly. You can peel them, but it’s optional—leaving the skin on adds extra texture and nutrients.

2. Add to the Slow Cooker
Place the potatoes in the bottom of your slow cooker.

3. Season and Flavor
Sprinkle the onion soup mix evenly over the top. Pour in the broth, and dot the surface with butter chunks. Season lightly with salt and pepper.

4. Let It Cook
Cover and cook on low for 6–8 hours or high for 3–4 hours, until the potatoes are fork-tender.

5. Serve
Stir gently to coat potatoes in the buttery broth. Garnish with parsley if desired, and serve warm.

Variations

Add cheese: Sprinkle with shredded cheddar or Parmesan in the last 30 minutes.
Herb boost: Add rosemary, thyme, or garlic powder for added depth.
Use sweet potatoes: For a sweeter take with savory contrast.
Make it creamy: Stir in a splash of heavy cream or sour cream just before serving.

Heating & Storage

To store: Cool completely, then refrigerate in an airtight container for up to 4 days.

To reheat: Warm in a covered skillet over low heat with a splash of broth, or microwave in 30-second bursts.

To freeze: Freeze cooked potatoes in portions for up to 2 months. Thaw in fridge overnight before reheating.

Frequently Asked Questions

Can I use red potatoes or Russets instead?

Yes! Red potatoes work great. Russets tend to break down more, so they’ll be softer, but still tasty.

Do I need to peel the potatoes?

Nope! The skin adds flavor and texture, especially on baby potatoes or Yukons.

Can I double the recipe?

Absolutely—just make sure your slow cooker is large enough and increase cook time slightly if needed.

Is it okay to use salted butter?

Yes, but you may want to reduce added salt to keep the dish balanced.

Can I add meat to this dish?

Sure! Add cooked sausage slices or shredded rotisserie chicken for a one-pot meal.

What can I use instead of onion soup mix?

You can make a homemade blend with dried onion flakes, beef bouillon, garlic powder, and onion powder.

Will this work with vegetable broth?

Yes. The flavor will be lighter, but still delicious.

Can I use dried herbs instead of fresh parsley?

Yes, but use sparingly—dried herbs are more concentrated.

Can I prep this the night before?

Yes! Assemble all ingredients in the crockpot insert, cover, and refrigerate overnight. Start cooking the next day.

How do I keep the potatoes from getting mushy?

Use waxy potatoes like Yukon Golds, and don’t overcook. Check tenderness starting at the lower end of the cook time range.

Conclusion

These Slow Cooker Onion Soup Potatoes check all the boxes: easy, flavorful, and comforting. Whether you’re cooking for your family or hosting a holiday dinner, this recipe is a hands-off way to serve up a crowd-pleasing side without stress. Bookmark it—you’ll want this on repeat.