Slow Cooker Garlic Parmesan Red Potatoes

These Slow Cooker Garlic Parmesan Red Potatoes are the perfect hands-off side dish for any meal. Tender, buttery red potatoes are slow-cooked in a rich, velvety garlic-herb sauce and finished with savory Parmesan cheese. It requires minimal prep work, frees up your oven space, and delivers steakhouse-quality flavor right from your Crockpot!

Prep Time: 10 minutes
Cook Time: 4–5 hours (Low) or 2–3 hours (High)
Servings: 6 servings

🛒 Ingredients

3 lbs red potatoes, washed and cut into halves or quarters
4 tablespoons (1/2 stick) unsalted butter, melted
4 cloves garlic, finely minced
1/2 cup heavy cream (or chicken broth for a lighter version)
1/2 cup Parmesan cheese, freshly grated
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
Salt and freshly ground black pepper to taste
1 tablespoon fresh Italian parsley, finely chopped (for garnish)

👩‍🍳 Step-by-Step Instructions

Step 1: Prep the Potatoes

Wash the red potatoes thoroughly and pat them dry. Leave the vibrant red skins on, as they add wonderful texture and color. Cut the potatoes into uniform halves or bite-sized quarters so they cook evenly.

Step 2: Prepare the Garlic Herb Sauce

In a medium bowl, whisk together the melted butter, minced garlic, heavy cream, Italian seasoning, onion powder, salt, and black pepper.

Step 3: Layer in the Slow Cooker

Place the cut red potatoes into the bottom of a 6-quart slow cooker. Pour the prepared creamy garlic sauce evenly over the potatoes. Toss gently with a spoon or tongs to ensure every potato piece is well coated.

Step 4: Add the Cheese

Sprinkle the freshly grated Parmesan cheese evenly over the top of the coated potatoes.

Step 5: Slow Cook to Perfection

Cover the slow cooker with the lid. Cook on LOW for 4 to 5 hours (or on HIGH for 2 to 3 hours). The potatoes are ready when they are perfectly fork-tender and the sauce has reduced into a rich, bubbling glaze.

Step 6: Garnish and Serve

Turn the slow cooker to the “Warm” setting. Give the potatoes a gentle toss to distribute the rich sauce clinging to the bottom. Sprinkle the freshly chopped parsley over the top for a pop of freshness, and serve hot straight from the pot!

💡 Recipe Tips & Variations

Crispy Edges: If you prefer a roasted texture, you can transfer the cooked potatoes to a baking sheet and broil them under your oven broiler for 3 to 5 minutes until the Parmesan cheese turns golden brown and crispy.
Garlic Lover’s Upgrade: If you love garlic, you can substitute the minced garlic with roasted garlic paste for a deeper, sweeter, and more complex flavor profile.
Broth Substitution: Swapping the heavy cream for low-sodium chicken broth cuts down on calories while still keeping the potatoes moist and deeply savory.

📦 Storing and Reheating

To Store: Store any leftover potatoes in an airtight container in the fridge for up to 4 days.
To Reheat: Reheat individual portions in the microwave for 1 to 2 minutes, or crisp them up in a skillet with a tiny splash of olive oil over medium heat.