10 Crockpot Potato Recipes for Easy Weeknight Dinners

Crockpot recipes with potatoes work because gentle, steady heat gives the starch time to soften without turning it to mush, and the cooking liquid picks up every bit of savory flavor along the way. The versions below take that same foundation in different directions, from creamy soups to a spiced chickpea bowl and a breakfast hash.

Start with Creamy Crockpot Potato Soup for the classic bowl or Slow Cooker Beef and Potato Stew when you want something heartier. Crockpot Coconut Curry Lentil Potatoes brings heat and no dairy, and Crockpot Breakfast Potato Hash feeds a crowd with almost no morning work.

Which Crockpot Potato Recipes Should You Make?

Creamy Crockpot Potato Soup

This is the one to make when you want that classic bowl that tastes like it simmered all afternoon. Russets break down just enough, and mashing a few at the end gives it body without turning it into baby food.

Ingredients (makes 8 servings)

• Russet potatoes, peeled and diced: 900 g (2 lb)
• Yellow onion, chopped: 1 medium
• Carrots, sliced: 2 medium
• Garlic cloves, minced: 4
• Chicken or vegetable stock: 1.25 liters (5 cups)
• Dried thyme: 1 tsp
• Heavy cream: 240 ml (1 cup)
• Butter, cut into pieces: 60 g (4 tbsp)
• Salt and black pepper: to taste

Instructions

Step 1: Put the 900 g (2 lb) potatoes, chopped onion, sliced carrots, 4 minced garlic cloves, and 1 tsp thyme into your slow cooker, then pour in the 1.25 liters (5 cups) stock. It will look like a lot of liquid before it cooks down, and that’s what keeps the soup from turning gluey.

Step 2: Cover, then set the slow cooker to high for 4 hours or low for 7 hours. You will know it is ready when a potato piece smashes against the side with almost no pressure.

Step 3: Turn the heat off. Use a potato masher right in the pot to break up about a third of the potatoes; this is where you make the body instead of adding flour.

Step 4: Stir in the 240 ml (1 cup) cream and the 60 g (4 tbsp) butter until the butter disappears. Add salt and black pepper a little at a time, tasting as you go, because the stock already carries some salt.

Step 5: Let the soup sit for 10 minutes before you serve, then ladle it into bowls with a little extra cracked pepper on top.

Slow Cooker Beef and Potato Stew

For a heftier bowl, chuck roast and waxy red potatoes hold their shape through a long, low braise. The broth gets its richness from the beef, so you only need a handful of pantry staples.

Ingredients (makes 6 servings)

• Beef chuck roast, cut into 2.5 cm (1 inch) cubes: 1.1 kg (2.5 lb)
• Red potatoes, quartered: 700 g (1.5 lb)
• Onion, sliced: 1 large
• Garlic cloves, smashed: 3
• Tomato paste: 2 tbsp
• Beef stock: 750 ml (3 cups)
• Fresh thyme sprigs: 4
• Frozen peas: 150 g (1 cup)
• Vegetable oil, for browning: 2 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Pat the 1.1 kg (2.5 lb) beef cubes dry with paper towels and season all over with salt and black pepper. Heat the 2 tbsp vegetable oil in a large skillet over medium high heat, then brown the beef in two batches so the pan stays hot and you get a real crust.

Step 2: Transfer the browned beef to your slow cooker, then add the 700 g (1.5 lb) quartered red potatoes, sliced onion, 3 smashed garlic cloves, 2 tbsp tomato paste, 750 ml (3 cups) beef stock, and 4 thyme sprigs. Stir once and you will see the tomato paste streak through the broth.

Step 3: Put the lid on and let it go on low for 8 hours, or on high for 5 hours. You know it is done when the beef pulls apart with a spoon and the potatoes are tender all the way through.

Step 4: Stir in the 150 g (1 cup) frozen peas, turn off the heat, and let them warm for 5 minutes. If the broth tastes flat, add another pinch of salt and a little black pepper, then taste again until you are happy with it.

Step 5: Ladle the stew into deep bowls while you warm the bread, and set a thick slice on the side so you can drag it through the last of the broth.

Crockpot Loaded Baked Potato Soup

This one takes everything you pile onto a baked potato and turns it into a spoonable soup. I leave the skins on some of the Yukon Golds, because that little bit of earthiness keeps the whole bowl from feeling heavy.

Ingredients (makes 6 servings)

• Yukon Gold potatoes, unpeeled and diced: 1.1 kg (2.5 lb)
• Beef bacon, chopped: 170 g (6 oz)
• Yellow onion, finely diced: 1 medium
• Garlic cloves, minced: 3
• Chicken stock: 1 liter (4 cups)
• Sour cream: 180 g (3/4 cup)
• Sharp cheddar, shredded: 170 g (1.5 cups)
• Fresh chives, sliced: 3 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Scatter the chopped 170 g (6 oz) beef bacon in your slow cooker and turn it to high for 15 minutes with the lid off. You want it to release some fat before anything else goes in, but not so long that it turns brittle.

Step 2: Add the 1.1 kg (2.5 lb) diced Yukon Golds, diced onion, 3 minced garlic cloves, 1 liter (4 cups) chicken stock, and a pinch of salt. Give it a stir with a wooden spoon so you can lift any browned bits off the bottom.

Step 3: Set it to high for 4 hours or low for 7 hours, lid on. You can check at the 3 hour mark; the soup is ready when a potato cube mashes flat with gentle pressure.

Step 4: Turn off the heat and use a potato masher to break up about half the potatoes, leaving some pieces whole for you to find later. Stir in the 180 g (3/4 cup) sour cream and 170 g (1.5 cups) shredded cheddar until the cheese melts into the broth.

Step 5: Taste for salt and black pepper, then ladle the soup into bowls and shower each one with the sliced chives. A little extra cheese on top never hurts, so use your judgment.

Crockpot Cheddar Scalloped Potatoes

These are the answer when you want a cheesy potato side without giving up oven space. Layers of Yukon Golds sit in a garlicky cream mixture, and the crockpot keeps them tender without ever reaching a boil.

Ingredients (makes 8 servings)

• Yukon Gold potatoes, sliced 3 mm (1/8 inch) thick: 1.4 kg (3 lb)
• Heavy cream: 480 ml (2 cups)
• Whole milk: 240 ml (1 cup)
• Sharp cheddar, shredded: 340 g (3 cups)
• Gruyère, shredded: 170 g (1.5 cups)
• All-purpose flour: 3 tbsp
• Garlic cloves, minced: 4
• Fresh thyme leaves: 2 tsp
• Butter, for greasing: 1 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Whisk the 480 ml (2 cups) cream, 240 ml (1 cup) milk, 3 tbsp flour, 4 minced garlic cloves, 2 tsp thyme leaves, 1 tsp salt, and 1/2 tsp black pepper in a bowl until you no longer see flour lumps.

Step 2: Grease your slow cooker insert with the 1 tbsp butter, then layer in one third of the 1.4 kg (3 lb) sliced potatoes, followed by one third of the 340 g (3 cups) cheddar and 170 g (1.5 cups) Gruyère. Repeat the layers twice more, finishing with cheese so you get a crust on top.

Step 3: Pour the cream mixture evenly over the top, but do not press the layers down. You want the liquid to settle on its own so every slice gets coated.

Step 4: Cook, covered, on low for 6 hours or high for 3 hours. The potatoes are ready when a knife slides through the center like it is cutting softened butter; if you feel resistance, give it another 30 minutes.

Step 5: Turn off the heat and let the casserole sit for 10 minutes before you serve it, so the cream sets just enough to hold a scoop.

Crockpot Chicken Green Chile Potato Stew

This one leans bright, mild heat, and very little fuss. Cubed chicken thighs stay juicier than breast, and the potatoes soak up the tomatillo and green chile liquid as they cook.

Ingredients (makes 6 servings)

• Boneless skinless chicken thighs, cut into 2 cm (3/4 inch) pieces: 900 g (2 lb)
• Yukon Gold potatoes, diced: 900 g (2 lb)
• Canned diced green chiles: 200 g (7 oz)
• Tomatillos, husked and chopped: 450 g (1 lb)
• Yellow onion, chopped: 1 medium
• Garlic cloves, minced: 4
• Chicken stock: 500 ml (2 cups)
• Ground cumin: 1 tsp
• Fresh cilantro, chopped: 1/2 cup
• Salt and black pepper: to taste

Instructions

Step 1: Toss the 900 g (2 lb) chicken pieces with the 1 tsp cumin, 1 tsp salt, and 1/2 tsp black pepper right in your slow cooker, then add the 900 g (2 lb) diced potatoes, 200 g (7 oz) green chiles, 450 g (1 lb) chopped tomatillos, onion, and 4 minced garlic cloves.

Step 2: Pour in the 500 ml (2 cups) chicken stock and stir everything until the chicken is coated. You will notice the tomatillos look loose, but they will melt into the broth as the stew cooks.

Step 3: Cook covered on low for 6 hours, or high for 3 hours. You are looking for potatoes that break apart with the back of a spoon and chicken that shreds when you press it.

Step 4: Turn off the heat, then stir in half of the chopped cilantro and taste for salt. Add a little more black pepper if you think it needs it, then set the rest aside.

Step 5: Serve the stew in wide bowls with the rest of the cilantro and warm tortillas on the side so you can dip as you go.

Crockpot Coconut Curry Lentil Potatoes

This one is for the plant-based eaters at your table, but it never feels thin. Red lentils and chopped potatoes melt into coconut milk, and the curry paste carries enough heat to keep you from missing anything heavier.

Ingredients (makes 4 servings)

• Small red potatoes, quartered: 700 g (1.5 lb)
• Red lentils, rinsed: 200 g (1 cup)
• Canned full-fat coconut milk: 400 ml (1 can)
• Vegetable stock: 750 ml (3 cups)
• Yellow onion, finely chopped: 1 medium
• Garlic cloves, minced: 4
• Fresh ginger, grated: 1 tbsp
• Red curry paste: 2 tbsp
• Lime juice: 2 tbsp
• Salt: to taste

Instructions

Step 1: Rinse the 200 g (1 cup) red lentils in cold water until the water runs clear, which takes about 30 seconds, then scatter them into your slow cooker with the 700 g (1.5 lb) quartered potatoes, chopped onion, 4 minced garlic cloves, 1 tbsp grated ginger, and 2 tbsp red curry paste.

Step 2: Pour in the 400 ml (1 can) coconut milk and 750 ml (3 cups) vegetable stock, then stir until the curry paste dissolves into the liquid. You will see little orange streaks at first, and they disappear as you mix.

Step 3: Let this sit on low for 7 hours or high for 3 hours. The lentils will look like they have become part of the sauce, and you should be able to mash a potato quarter against the side with no effort.

Step 4: Turn off the heat and stir in the 2 tbsp lime juice plus a pinch of salt. Taste the stew and add more salt if you want, because coconut milk carries a lot of sweetness that needs a little sharpness.

Step 5: Serve the curry over steamed rice or on its own, and let each person squeeze a lime wedge over their bowl so you get that bright first spoonful.

Crockpot Garlic Herb Baby Potatoes

This is the side dish that disappears before anything else hits the table. Small potatoes turn creamy inside while the garlic butter glaze pools at the bottom, and I go heavier on the dill than most recipes do.

Ingredients (makes 6 servings)

• Baby yellow potatoes, halved: 1 kg (2 lb)
• Butter, melted: 80 g (1/3 cup)
• Olive oil: 3 tbsp
• Garlic cloves, minced: 5
• Fresh dill, chopped: 3 tbsp
• Fresh parsley, chopped: 3 tbsp
• Lemon zest: 1 tsp
• Smoked paprika: 1/2 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Toss the 1 kg (2 lb) halved baby potatoes in your slow cooker with the 80 g (1/3 cup) melted butter, 3 tbsp olive oil, 5 minced garlic cloves, 1 tsp lemon zest, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.

Step 2: Cook on high for 3 hours or low for 5 hours, stirring once halfway so the potatoes on top get a turn in the buttery bottom. You will see the edges start to turn golden and smell garlic before the timer goes off.

Step 3: Fold in the 3 tbsp chopped dill and 3 tbsp chopped parsley while the potatoes are hot. Taste one and add salt if you think it needs it.

Step 4: Use a slotted spoon to transfer the potatoes to a serving bowl, and pour the garlic butter from the bottom of the pot right over the top. That little bit of sauce is the part you do not want to leave behind.

Crockpot Breakfast Potato Hash

This one turns the crockpot into a hands-off breakfast for a crowd. Baby potatoes cook low and slow with red bell pepper and turkey sausage, then you crack eggs into wells right at the end.

Ingredients (makes 8 servings)

• Baby red potatoes, quartered: 1.1 kg (2.5 lb)
• Turkey sausage, sliced into rounds: 450 g (1 lb)
• Red bell pepper and yellow onion, diced: 1 large pepper and 1 medium onion
• Garlic cloves, minced: 3
• Olive oil: 3 tbsp
• Smoked paprika: 1 tsp
• Large eggs: 8
• Sharp cheddar, shredded: 170 g (1.5 cups)
• Fresh chives, sliced: 2 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Toss the 1.1 kg (2.5 lb) quartered baby red potatoes, 450 g (1 lb) sliced turkey sausage, diced bell pepper and onion, 3 minced garlic cloves, 3 tbsp olive oil, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper in your slow cooker.

Step 2: Set the slow cooker to low for 6 hours or high for 3 hours, stirring once if you are around. The potatoes should be fork-tender and the sausage browned on the edges, not pale and flabby.

Step 3: Make 8 wells in the hash with the back of a spoon and crack one large egg into each well. Sprinkle the 170 g (1.5 cups) sharp cheddar over the hash, but avoid piling it on the yolks so you can still see them cook.

Step 4: Cover again and cook on high for 20 to 30 minutes, until the egg whites are set but the yolks still wobble when you nudge the pot. This is the step to watch, because eggs go from soft to rubbery fast.

Step 5: Finish with the 2 tbsp sliced chives and serve the hash straight from the slow cooker so you can give each plate a runny yolk and a few cheesy potato edges.

Crockpot Creamy Corn Potato Chowder

Sweet corn and waxy potatoes make this chowder feel like late summer, even when you make it in the dead of winter. A quick puree at the end gives it body, while a little hot sauce keeps the sweetness in check.

Ingredients (makes 6 servings)

• Yukon Gold potatoes, peeled and diced: 900 g (2 lb)
• Frozen corn kernels: 300 g (2 cups)
• Carrots, celery, and yellow onion, diced: 2 carrots, 2 stalks celery, and 1 medium onion
• Garlic cloves, minced: 3
• Chicken or vegetable stock: 1 liter (4 cups)
• Heavy cream: 240 ml (1 cup)
• Hot sauce: 1 tsp, plus more for serving
• Butter: 3 tbsp
• Fresh thyme leaves: 1 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Melt the 3 tbsp butter in a large skillet over medium heat and cook the diced carrots, celery, and onion with a pinch of salt for 6 minutes, until you can smell the onion soften and the edges turn shiny.

Step 2: Scrape the vegetables into your slow cooker, then add the 900 g (2 lb) diced potatoes, 300 g (2 cups) frozen corn, 3 minced garlic cloves, 1 liter (4 cups) stock, and 1 tsp thyme. Give it a stir so you do not leave any browned bits behind in the skillet.

Step 3: Leave it on low for 6 hours or high for 3 hours. You are looking for the potatoes to be very soft, so a spoon pressed into one splits it without any pressure.

Step 4: Turn off the heat and ladle about 2 cups of the chowder into a blender, blend until smooth, then stir it back into the pot. This is the trick that gives you a creamy base without needing extra flour.

Step 5: Stir in the 240 ml (1 cup) heavy cream and 1 tsp hot sauce, then warm for 5 minutes with the heat on low. Taste and add salt or more hot sauce, then serve with an extra dash on top if you want the heat to linger.

Crockpot Turmeric Chickpea Potato Bowls

This one is built for weeknight bowls that still feel complete. Potatoes and chickpeas cook in the slow cooker with turmeric and ginger, and a yogurt sauce at the end cuts the earthy warmth.

Ingredients (makes 4 servings)

• Yukon Gold potatoes, cubed: 700 g (1.5 lb)
• Cooked chickpeas, drained and rinsed: 400 g (14 oz)
• Fresh ginger, grated: 1 tbsp
• Ground turmeric: 1 tbsp
• Ground cumin: 1 tsp
• Vegetable stock: 250 ml (1 cup)
• Plain yogurt: 180 g (3/4 cup)
• Olive oil: 3 tbsp
• Lemon juice: 1 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Toss the 700 g (1.5 lb) cubed potatoes, 400 g (14 oz) chickpeas, 1 tbsp grated ginger, 1 tbsp turmeric, 1 tsp cumin, 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper right in your slow cooker. Stir until every potato cube is stained yellow.

Step 2: Pour in the 250 ml (1 cup) vegetable stock, cover, and turn the slow cooker to low for 5 hours or high for 3 hours. You want the potatoes to look glossy and the chickpeas tender, with most of the liquid absorbed.

Step 3: In a small bowl, stir together the 180 g (3/4 cup) yogurt, 1 tbsp lemon juice, and a pinch of salt. This sauce is what cools the curry heat, so taste it and add more lemon if your spoon needs sharpness.

Step 4: Turn off the heat and let the potato mixture sit for 5 minutes before you spoon it into bowls. This short rest lets the oil and stock settle into the potatoes instead of running to the bottom.

Step 5: Top each bowl with a spoonful of the yogurt sauce and serve with warm flatbread or rice, so you can drag every last bit through the sauce.

Across all these recipes, the one move worth getting right is cutting your potatoes to about the same size, because uneven cubes mean some turn to mush while others stay firm. Take the extra minute at the cutting board before anything goes in the pot.

Then choose the one that sounds like tonight, get the lid on, and let the slow cooker do the work. Your kitchen will smell like dinner soon enough.