Slow Cooker Italian Potatoes – Side Dish Recipes for Cozy Comfort
This slow cooker Italian potato dish is one of those side dish recipes that quietly steals the show. It’s rustic, full of warm flavors, and honestly—it's the kind of thing I make when I don’t want to fuss. Toss in some baby potatoes, a few mushrooms, garlic, and Italian seasoning, then just walk away. The slow cooker does the heavy lifting.
This recipe is a total gem for those looking for Then and now recipes, something that fits into slow cooker recipes but still tastes like Nonna made it herself. And if you're on the hunt for side dish recipes easy enough for a weeknight but flavorful enough for company, this one’s got your back. Bonus: It checks the boxes for vegan slow cooker recipes and gluten free slow cooker recipes. No meat, no gluten, no problem.
The mushrooms soak up all those garlicky, herby flavors and turn into the juiciest bites—think of it like a mushroom side dish that doesn’t try too hard but still ends up irresistible. We’ve made this for holidays, weeknights, and everything in between. It just works.
Servings: 6 servings
Ingredients
- 1.5 lbs baby potatoes, halved
- 8 oz cremini mushrooms, halved
- 1 small yellow onion, sliced thin
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried Italian seasoning
- 1/4 cup olive oil
- Fresh parsley for garnish (optional)
Instructions
- In a large mixing bowl, toss together the potatoes, mushrooms, onion, garlic, salt, pepper, Italian seasoning, and olive oil until everything’s nicely coated.
- Transfer the mixture to your slow cooker. No need to grease it first unless it’s notorious for sticking.
- Cover and cook on low for 4–5 hours or high for 2–3 hours, or until the potatoes are fork-tender and the mushrooms are juicy and cooked through.
- Give everything a good stir before serving and sprinkle with chopped parsley if you’re feeling fancy.