Slow Cooker Sliced Potatoes and Caramelized Onions
This is an easy, comforting side dish with tender sliced potatoes and deeply sweet, caramelized onions. It works well alongside roasted chicken, beef, grilled meats, or even as a simple vegetarian meal.
Ingredients
- 2½–3 lb (1.1–1.4 kg) Yukon Gold or russet potatoes
- 2 large yellow onions, thinly sliced
- 3 tbsp butter
- 1 tbsp olive oil
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp dried thyme
- ½ cup chicken or vegetable broth
- ½ cup shredded Parmesan cheese, optional
- 1 tbsp fresh parsley, chopped, optional
Instructions
- Slice the vegetables.
Wash and thinly slice the potatoes, about ⅛–¼ inch thick. Thinly slice the onions. - Start the onions.
Heat the butter and olive oil in a skillet over medium-low heat. Add the onions and a pinch of salt. Cook for about 15–20 minutes, stirring occasionally, until they’re soft, golden brown, and beginning to caramelize. - Layer the slow cooker.
Lightly grease the slow cooker. Arrange about half the potatoes in an even layer. Season with some salt, pepper, garlic powder, and thyme. - Add the onions.
Spread half of the caramelized onions over the potatoes. Repeat with the remaining potatoes and onions. - Add broth.
Pour the broth around the edges rather than directly over the top. This provides moisture without making the potatoes excessively watery. - Slow cook.
Cover and cook on LOW for 4–5 hours, or until the potatoes are fork-tender. Cooking time varies depending on how thinly you sliced them and the particular slow cooker. - Add Parmesan, if desired.
Sprinkle Parmesan over the potatoes during the final 10–15 minutes and let it melt. - Finish and serve.
Taste for seasoning and garnish with fresh parsley.
Tips for the Best Potatoes
- Don’t skip caramelizing the onions first. The slow cooker will soften onions but won’t give them the same deep caramelized flavor.
- Slice the potatoes evenly so they finish cooking at roughly the same time.
- Yukon Gold potatoes give a particularly buttery texture, while russets become softer and more starchy.
- Don’t add too much broth. The potatoes release moisture as they cook.
- For extra richness, add a few small pieces of butter between the layers.
- For a cheesy version, add shredded cheddar or Gruyère during the last 20–30 minutes.
Optional upgrade: Add a few slices of cooked bacon between the potato and onion layers for a smoky, savory version.
