Description
Slow-cooked baby red potatoes and sweet Vidalia onions are infused with a rich brown butter and broth mixture, creating a tender, flavorful side dish. This effortless slow cooker recipe is perfect for pairing with roasted meats, grilled vegetables, or hearty vegetarian entrees.
Ingredients
- 1½ lbs. baby red potatoes, halved
- 2 large Vidalia onions, thinly sliced
- ¼ cup melted butter
- ½ cup chicken broth
- 3 tablespoons brown sugar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Prepare the Ingredients: Wash and halve the baby red potatoes. Place them in the slow cooker. Add the sliced Vidalia onions on top and mix.
- Combine the Seasonings: In a separate bowl, whisk together the melted butter, chicken broth, brown sugar, salt, and pepper.
- Assemble in the Slow Cooker: Pour the butter and broth mixture over the potatoes and onions, ensuring they are evenly coated.
- Cook: Cover and cook on low for 6-7 hours or high for 3-3½ hours until the potatoes are fork-tender.
- Serve: Drain excess liquid or use a slotted spoon to serve warm.
Notes
- For extra flavor, add garlic powder, smoked paprika, or fresh herbs.
- For a cheesy version, sprinkle grated Parmesan or cheddar before serving.
- To make it vegan, substitute butter with plant-based margarine and use vegetable broth.
- Storage: Refrigerate for 3-4 days or freeze for up to a year.
- Prep Time: 10 minutes
- Cook Time: 3 to 7 hours (depending on setting)
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
