Easy fresh crockpot baby potatoes with the most delicious lemon butter herb sauce. Perfect for any weeknight meal yet special enough for the holidays! This delicious, tender vegetable side dish requires only nine simple ingredients!
PinWhy You'll Love Slow Cooker Baby Potatoes
Super Simple Side. 9 simple ingredients including fresh herbs are all it takes to make this delicious side dish.
Fresh and Delicious. There is nothing better than fresh small baby potatoes cooked and seasoned perfectly!
What You'll Need
In addition to a smaller crockpot (around 3 quarts, these are the ingredients you'll need to make crockpot baby potatoes:
- New Baby Potatoes: purple, gold or red baby potatoes are all fine. You do not need to peel the potatoes - I just did it around the center because it's pretty! Save that for a special dinner.
- Vegetable Broth: I used vegetable broth, but any broth or stock is fine, as well as just water.
- Butter: salted or unsalted is fine; you just need to adjust the salt added accordingly.
- Lemon Juice: freshly squeezed lemon juice will give you the best flavor.
- Seasonings: kosher salt and ground black pepper.
- Fresh Herbs: I used parsley, dill, and chives. Feel free to experiment.
For exact ingredient quantities, please see the recipe card below!
Be sure to save this pin to Pinterest! 🙂
PinSubstitutions and Variations
- Use any combination of fresh herbs. Dried can be substituted. My rule of thumb is that for every 1 tablespoon of fresh herbs, you use 1 teaspoon of dried, then adjust to taste later.
- As I mentioned above, you can use any kind of broth or stock, water, or even white cooking wine or sherry.
- Butter is used for flavor, but you can adjust the quantity to taste or meet your dietary needs.
- Additional lemon juice or even lemon zest can be added to boost the citrusy flavor.
How To Make Crockpot Baby Potatoes
This is intended as an overview only. For detailed instructions, be sure to check out the printable recipe card below. Enjoy!
- Add potatoes and broth to a greased 3-quart slow cooker.
2. Cover and slow cook until potatoes are tender, about 2½ to 3 hours.
3. Remove the potatoes and drain the juices from the pot. Place the warm potatoes back in the crockpot on low to keep warm.
4. Add remaining ingredients to a small saucepan over low heat (or directly in the crockpot) until melted.
How To Serve Them
- Adjust seasoning to your taste preference. Serve.
- Meal idea! These baby potatoes would pair well with a whole chicken or chicken legs and a side of green beans.
PinKori's Tips
- Be careful not to overcook the potatoes, they will turn quite mushy. The beauty of using these types of potatoes is that they are waxy and hold their shape better than starchy potatoes.
- Please adjust any ingredient until you're happy - this recipe is adaptable!
- For a special occasion, you can use a peeler to peel the skin around the center of the potato - otherwise, just toss them in unpeeled. P.S. YOU are my special occasion, so I peeled mine. 😉
FAQ's
Store cooled potatoes in an air-tight container up to 4 days.
You can reheat your crockpot baby potatoes in the slow cooker again, but the quickest way is to microwave on 50% power for 1 to 3 minutes until warmed through.
Recipe
Herbed Baby Potatoes in the Slow Cooker
Equipment
- 3-quart slow cooker
Ingredients
- 24 ounces small new baby potatoes (washed)
- ⅓ cup vegetable broth
- 4 tablespoons butter (room temperature)
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon fresh parsley (chopped)
- 1 tablespoon fresh dill leaves (chopped)
- 1 tablespoon fresh chives (chopped)
- ¼ teaspoon kosher salt (plus extra to taste)
- ¼ teaspoon ground black pepper (plus extra to taste)
Instructions
- Grease a 3-quart slow cooker then add potatoes and broth (or water).
- Cover and cook on High for 2½ to 3 hours or until the potatoes are tender.
- Remove the potatoes and drain the juices from the pot. Place the warm potatoes back in the crockpot on low to keep warm.
- Add butter, lemon juice, parsley, dill, chives, salt, and pepper to the crockpot and stir until the butter is melted. Toss to coat the potatoes. (Alternatively, you can melt it all in a small saucepan and then pour over the top.)
Notes
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Use any combination of baby potatoes—gold, red, or purple. You can also use any favorite fresh herbs, any broth or stock, water, or white wine.
- TIPS:
- Do not overcook potatoes, or they will turn quite mushy. The beauty of using these types of potatoes is that they are waxy and hold their shape better than starchy potatoes.
- For a decorative touch on a special occasion, you can use a peeler to remove the skin around the center of the potato—otherwise, toss them in unpeeled.
- SERVING SUGGESTIONS: Please adjust any ingredient until you're happy - this is a totally adaptable recipe!
Nutrition
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