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–+ servings
Crockpot baby red potatoes with butter and fresh herbs.

Slow Cooker Baby Potatoes with Lemon Butter and Herbs

Fresh, buttery crockpot baby potatoes are slow cooked until tender, then tossed in a bright lemon herb butter sauce with parsley, dill, and chives. This easy side dish is perfect for weeknight dinners, holidays, and potlucks alike.
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Author Kori
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Slow Cooker Vegetable Recipes
Cuisine American
Servings 6
Calories 127 kcal

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).
    Adding baby potatoes to crockpot then pouring broth over the top.
  • Cover and cook on High for 2½ to 3 hours or until the potatoes are tender.
    Placing the lid on the crockpot baby potatoes.
  • Remove the potatoes and drain the juices from the pot. Place the warm potatoes back in the crockpot on low to keep warm.
    Removing the cooked baby potatoes from the slow cooker to drain then returning 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.)
    Making the lemon herb butter then pouring over the top of the slow cooker baby potatoes.

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

    Calories: 127kcalCarbohydrates: 14gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 311mgPotassium: 333mgFiber: 2gSugar: 1gVitamin A: 397IUVitamin C: 18mgCalcium: 14mgIron: 1mg
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