Crockpot Italian Potatoes- Easy Dinner!


Crockpot Italian PotatoesIf you are like me, most of your Crockpot creations are Entree’s!  In fact, I’d say 100% of mine are Entree’s.   However, just a few days ago on Thanksgiving, I made stuffing in the slow cooker.  The reason- my oven was full with rolls and potatoes plus, I wanted everything to be hot and ready at once, without having to cook all of it within the last 30 minutes before guests arrived.  It made so much sense! I was able to put the stuffing in the crockpot in the morning, and it was ready exactly when our Thanksgiving meal was ready, without the hassle of making it right before hand, and have an even bigger mess. (I didn’t cook the stuffing with the Turkey, because my sister was bringing the turkey)

What did I learn?  Cook more side dishes in the crockpot! Especially those veggie side dishes! That way, once dinner rolls around, there are no excuses to getting veggies on the table.  No salad to chop and no wondering what you’ll eat.

So, this is the side dish we just made for our dinner tonight! Crockpot Italian Potatoes!  All the ingredients in the slow cooker by lunch time.. Hot and delicious and ready to eat by dinner.

We used:

  • 6 potatoes
  • 1 onion
  • 1 red bell  pepper
  • 2 TBL butter
  • 4 ounces parmesan cheese
  • Oregano

We quartered the potato:

and then finely diced the onion and pepper

Then put everything in the slow cooker for 4 hours- on high.

This was such an easy dinner because we had leftover turkey, homemade bread, the potatoes, and some leftover fruit from our fruit bowl.  Balanced and delicious!

These girls could smell the potatoes cooking all afternoon, and were anxious to eat them! They approved whole heartedly.

Here was the final recipe:

Crockpot Italian Potatoes- Easy Dinner!

  • 6 Potato medium (2-1/4" to 3-1/4" dia) – russet potato
  • 1 medium (2-1/2" dia) – onion
  • 1 medium (approx 2-3/4" long, 2-1/2 dia.) – bell pepper, red
  • 2 tbsp – butter, unsalted
  • 1 tsp – salt
  • 3 tsp, leaves – oregano, dried
  • 4 oz – parmesan cheese
Wash and quarter the potatoes.  Finely mince the onion and red bell pepper. Melt the butter.   Combine all ingredients into a slow cooker.  Cook on high for 4 hours.  Serve to hungry children!

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