Potato Crock Pot Food

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SLOW COOKER LOADED POTATO SOUP



Slow Cooker Loaded Potato Soup image

Thick, creamy potato soup with cheese, bacon, and sour cream. All the fixings. The way momma always made it but slow cooker style!

Provided by Mallory

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 6h30m

Yield 8

Number Of Ingredients 13

4 pounds russet potatoes, peeled and chopped
1 (32 ounce) carton low-sodium chicken stock
1 yellow onion, diced
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper
1 (16 ounce) package thick cut bacon, cut into 1/2-inch pieces
1 cup shredded Cheddar cheese, divided
2 teaspoons garlic powder
2 cups heavy cream
4 tablespoons butter
¼ cup all-purpose flour
¼ cup sour cream
2 tablespoons chopped scallions, or to taste

Steps:

  • Combine potatoes, chicken stock, onion, salt, and pepper in a slow cooker. Cook on High until potatoes are tender, about 4 hours.
  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and wipe out most of the grease from the skillet.
  • Puree potatoes in the slow cooker with an immersion blender until smooth. Add 1/2 cup Cheddar cheese and 1/2 of the cooked bacon, set temperature to Low, and cook for 1 to 2 hours.
  • Melt butter in the skillet over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Add heavy cream and sour cream and whisk until thickened. Pour into the slow cooker and cook on Low for 1 more hour.
  • Ladle into bowls and garnish with remaining bacon, remaining Cheddar, sour cream, and scallions.

Nutrition Facts : Calories 647.3 calories, Carbohydrate 50.3 g, Cholesterol 137.2 mg, Fat 42.2 g, Fiber 3.7 g, Protein 19.2 g, SaturatedFat 24.1 g, Sodium 1087.7 mg, Sugar 3.4 g

SLOW-COOKER MASHED POTATOES



Slow-Cooker Mashed Potatoes image

The slow cooker takes an already-simple classic recipe and makes it even easier. Simply toss cut russet potatoes, butter and a touch of salt and pepper into a slow cooker, turn it on low and walk away for a few hours. When you return, the potatoes will be perfectly tender and ready to be mashed. Best of all, the slow cooker traps all the potato flavor, making these spuds extra potatoey.

Provided by Food Network Kitchen

Categories     side-dish

Time 4h20m

Yield 8 servings

Number Of Ingredients 6

5 pounds medium russet potatoes, peeled and cut into 1-inch chunks
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
1 cup sour cream
1 1/2 to 2 cups milk, warm
2 tablespoons sliced chives

Steps:

  • Toss the potatoes, butter, 1 tablespoon salt and 1/2 teaspoon pepper together in a 6-quart slow cooker. Add 1 cup of water, then cover and cook on high until the potatoes are tender, about 4 hours. (The potatoes might have browned lightly in spots but that is okay.)
  • Remove the lid and add the sour cream and 1 1/2 cups warm milk to the potatoes. Use a potato masher to smash the potatoes until they are mostly smooth. If the potatoes need to be thinned out, stir in the remaining 1/2 cup warm milk. Season to taste with additional salt and pepper. Garnish with chives.

CROCK POT - STYLE LOADED BAKED POTATO SOUP



Crock Pot - Style Loaded Baked Potato Soup image

If you like loading your baked potatoes will all those delish dairy ingredients, then you'll love this soup recipe, too! Original recipe calls for only four slices of bacon, but I -- being a little piggy -- love the bacon, so we always use more like 8 to 12 slices. You decide which you prefer.

Provided by Debber

Categories     Chowders

Time 5h15m

Yield 2 cup servings, 6-8 serving(s)

Number Of Ingredients 13

6 large baking potatoes, peeled, cut in 1/2 -inch cubes
1 large onion, chopped
1 quart chicken broth
3 garlic cloves, minced (or pressed)
1/4 cup butter
2 1/2 teaspoons salt
1 teaspoon pepper
1 cup cream or 1 cup half-and-half cream
1 cup shredded sharp cheddar cheese
3 tablespoons chopped fresh chives
1 cup sour cream (optional)
8 slices bacon, fried & crumbled
cheese, for sprinkling

Steps:

  • Combine first seven ingredients in a large crock pot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).
  • Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
  • Stir in cream, cheese and chives.
  • Top with sour cream (if used), sprinkle with bacon and more cheese.

SLOW COOKER BAKED POTATOES



Slow Cooker Baked Potatoes image

A super easy way to bake potatoes without heating up the kitchen.

Provided by Nurse Ellen so not a

Categories     Side Dish     Potato Side Dish Recipes     Baked Potato Recipes

Time 4h40m

Yield 4

Number Of Ingredients 4

4 baking potatoes, well scrubbed
1 tablespoon extra virgin olive oil
kosher salt to taste
4 sheets aluminum foil

Steps:

  • Prick the potatoes with a fork several times, then rub potatoes with olive oil, sprinkle with salt, and wrap tightly in foil. Place the potatoes into a slow cooker, cover, and cook on High for 4 1/2 to 5 hours, or on Low for 7 1/2 to 8 hours until tender.

Nutrition Facts : Calories 254.3 calories, Carbohydrate 51.2 g, Fat 3.6 g, Fiber 3.7 g, Protein 6.1 g, SaturatedFat 0.5 g, Sodium 114.2 mg, Sugar 1.8 g

CROCK POT BAKED POTATOES



Crock Pot Baked Potatoes image

Make and share this Crock Pot Baked Potatoes recipe from Food.com.

Provided by mersaydees

Categories     Potato

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 2

6 medium baking potatoes
butter or margarine

Steps:

  • Using a fork, prick potatoes.
  • Rub the butter or margarine over the potatoes and place in slow cooker.
  • Cover.
  • Cook on High 3-5 hours or Low 6-10 hours.

CROCK POT POTATOES TWO WAYS, GARLIC RANCH AND TACO



Crock Pot Potatoes Two Ways, Garlic Ranch and Taco image

Crock Pot Potatoes are our favorite easy side dish recipe! We have made these Slow Cooker Potatoes two ways, in Garlic Ranch and Taco flavored! My mind is blown by how simple making Crockpot Red Potatoes can be...and the sky is the limit with flavors. This recipe is amazing as a side dish to almost any meal...such a great weeknight option.

Provided by Becky Hardin - The Cookie Rookie

Categories     Side Dish

Time 4h5m

Number Of Ingredients 13

3 pounds red potatoes (washed and quartered)
2 tablespoons salted butter
2 tablespoons olive oil
1 ounce ranch seasoning (1 packet)
1 tablespoon chives (chopped)
1 tablespoon garlic (minced)
salt and pepper to taste
3 pounds red potatoes (quartered)
1 ounce taco seasoning (click for homemade recipe!)
2 tablespoons olive oil
2 tablespoons salted butter
1 tablespoon red pepper flakes
salt and pepper to taste

Steps:

  • Spray a large slow cooker with non-stick spray.
  • Place all the ingredients in a large slow cooker. Stir to combine slightly. While the potatoes are cold they won't coat completely and that's totally fine.
  • Cook on high for 3-4 hours or until the potatoes are fork tender. (NOTE: Check the potatoes after 1 hour and stir to make sure all the potatoes are coated fully. Check again after 2.5 hours and make sure they aren't done. Depending on the size of the potatoes, they could cook a bit quicker)
  • Serve hot, enjoy!

Nutrition Facts : Calories 371 kcal, Carbohydrate 58 g, Protein 6 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 679 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving

EASY ONION POTATOES



Easy Onion Potatoes image

This Easy Onion Potatoes recipe takes one of our favorite crock pot recipes and shows you how to make it on the stove top or in an electric skillet!

Provided by Aunt Lou

Categories     Side

Time 30m

Number Of Ingredients 9

2 lbs potatoes
1 oz envelope onion soup mix
1/2 cup extra virgin olive oil
1/4 cup butter (melted)
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
1/2 teaspoon dried oregano
salt to taste

Steps:

  • Warm up your skillet over medium heat or electric skillet at 250 degrees Fahrenheit.
  • Peel and slice your potatoes thinly and set them aside.
  • Mix together your remaining ingredients.
  • Put your potatoes in your skillet, pour seasoning mixture over everything.
  • Gently toss your potatoes until they are all coated.
  • Cover and cook for 20 minutes, stirring halfway through the cooking time.

Nutrition Facts : Calories 361 kcal, Carbohydrate 31 g, Protein 4 g, Fat 26 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 20 mg, Sodium 455 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 17 g, ServingSize 1 serving

CROCK POT POTATO AND HAM CASSEROLE WITH CHEESE



Crock Pot Potato and Ham Casserole With Cheese image

This crock pot ham and potato casserole is easy to assemble with layers of sliced potatoes, ham, cheese, onions, and an easy sauce mixture.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 8h20m

Yield 8

Number Of Ingredients 9

12 to 16 ounces ham (sliced or diced, divided)
8 to 10 medium potatoes (about 3 to 3 1/2 pounds), peeled and thinly sliced, divided
1 medium onion (peeled and thinly sliced, divided)
Kosher salt, to taste
Freshly ground black pepper, to taste
1 1/2 cups grated cheddar cheese (divided)
2 (10 3/4-ounce) cans condensed cream of celery or cream of mushroom soup
1/2 cup milk
Paprika , to taste

Steps:

  • Gather the ingredients.
  • Put half of the ham, potatoes, and onion in the crock pot. Sprinkle with salt and pepper, and then add 1 cup of the grated cheese.
  • Add the remaining ham, potatoes, and onion, and sprinkle lightly with more salt and pepper.
  • In a bowl, combine the condensed soup with the milk.
  • Spoon the soup mixture over the potatoes and top with the remaining 1/2 cup of cheese.
  • Sprinkle with the paprika.
  • Cover and cook on low for about 8 hours or 3 1/2 to 4 hours on high, or until the potatoes are tender.
  • Serve hot and enjoy.

Nutrition Facts : Calories 417 kcal, Carbohydrate 51 g, Cholesterol 66 mg, Fiber 5 g, Protein 24 g, SaturatedFat 6 g, Sodium 1152 mg, Sugar 5 g, Fat 14 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

SLOW-COOKER SCALLOPED POTATOES



Slow-Cooker Scalloped Potatoes image

Put your slow cooker to the test with this classic creamy potato side dish. We added a little bit of flour to help thicken and stabilize the cream. Keeping the potatoes thin is the secret to this recipe's success try using a mandoline to slice them evenly.

Provided by Food Network Kitchen

Categories     side-dish

Time 5h45m

Yield 6 to 8 servings

Number Of Ingredients 8

1 tablespoon unsalted butter, at room temperature
1 cup heavy cream
3/4 cup low-sodium chicken broth
4 tablespoons all-purpose flour
1 tablespoon fresh thyme leaves, lightly chopped
2 1/2 pounds Idaho potatoes, peeled and sliced about 1/8 inch thick (about 5 potatoes)
6 ounces grated Gruyere cheese (about 2 cups)
Kosher salt and freshly grated black pepper

Steps:

  • Rub the insert of a 6-quart slow cooker very lightly with the butter on the bottom and 2 inches up the sides.
  • Whisk together the cream, broth, flour and thyme in a 2-cup measuring cup.
  • Arrange 1/3 of the sliced potatoes in an even and slightly overlapping layer on the bottom of the slow cooker insert. Sprinkle 1/3 of the Gruyere over the potatoes, and add 3/4 teaspoon salt and an even grating of black pepper. Drizzle 1/3 of the cream mixture evenly over the layer. Repeat with 2 more layers of potatoes, Gruyere, salt, pepper and cream mixture.
  • Press the potatoes down firmly to make sure they are submerged. Cover the slow cooker, and cook on high until the potatoes are tender and the liquid has thickened, 4 1/2 to 5 hours. Remove the lid, and let the potatoes rest for 15 minutes. (The sauce may seem thin at first, but it will thicken as it sits.)

CROCK POT ROAST WITH POTATOES AND CARROTS



Crock Pot Roast with Potatoes and Carrots image

Tender, savory Pot Roast with Veggies takes 15 minutes to prep and tastes absolutely amazing. It all cooks together in the crock pot for an easy and impressive dish.

Provided by Lil' Luna

Categories     Main Course

Time 8h15m

Number Of Ingredients 11

1 tablespoon olive oil
1 3 pound chuck roast
salt and pepper to taste
1 1/2 tablespoons minced garlic
1 tablespoon brown gravy mix
1 tablespoon ranch seasoning mix
1 1/4 cups beef broth
2 teaspoon Worcestershire sauce
2.5 pounds small Yukon gold potatoes
1 pound baby carrots
2 tablespoons fresh parsley (for garnish)

Steps:

  • Heat the olive oil in a skillet over medium heat. Season the chuck roast with salt and pepper on all sides. Add the roast to the pan and cook for 4-5 minutes per side, until all of the sides are browned.
  • Remove the roast for the pan and transfer to a slow cooker. Add the garlic, gravy mix, ranch seasoning mix, beef broth, and Worcestershire sauce to the skillet and heat, gently scraping up the browned bits from the bottom of the pan.
  • Add the potatoes and carrots to the slower cooker around the roast. Pour the broth mixture over the top. Cover and cook on low for 8 hours, until the meat is tender and falls apart easily.
  • Remove the roast and vegetables from the slow cooker. Reserve the broth and drippings for making gravy.
  • Shred the roast or cut into chunks, then serve the meat and vegetables hot with gravy and sprinkled with fresh parsley.

Nutrition Facts : ServingSize 10 g, Calories 287 kcal, Carbohydrate 25 g, Protein 20 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 62 mg, Sodium 360 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 7 g

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